Easy Slow Cooker Chili Verde Recipe

Cal/Serv: 293

Yields: 4 - 6 servings

Prep Time: 0 hours 15 mins

Cook Time: 5 hours 0 mins

Total Time: 5 hours 15 mins

12 oz.

beer

2 tsp.

ground cumin

kosher salt

pepper

12 oz.

tomatillos, cut into 1/2-in. pieces

cloves garlic, finely chopped

onion, finely chopped

4-oz. can roasted diced green chiles, drained

1 lb.

boneless pork butt or shoulder, very well trimmed, cut into 4-in. pieces

1 c.

fresh cilantro, plus more for serving

28-oz. can hominy, rinsed

1/4 c.

fresh lime juice

avocado, for serving

radishes, for serving

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In 5- to 6-qt. slow cooker, combine beer, bouillon base, cumin, 2 cups water, 1/4 tsp. salt, and 1/2 tsp. pepper.
Add tomatillos, garlic, onion, chiles, pork, and cilantro and mix to combine. Cook, covered, until pork is tender and easily pulled apart, 5 to 6 hr. on High or 7 to 8 hr. on Low.
Remove and discard cilantro; then, using 2 forks, break pork into smaller pieces. Add hominy and cook, covered, until tender, 3 to 4 min. Stir in lime juice and serve with cilantro, avocado, and radishes if desired.

PER SERVING 293 cal, 23 g pro, 34 g carb, 9 g fiber, 4.5 g sugars (0 g added sugars), 7.5 g fat (2 g sat fat), 54 mg chol, 803 mg sodium

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