Looking for a hot entrée for your super bowl get together that’s a well-liked comfort food and yet a little out of the ordinary? That’s what this Slow Cooker Green Chili with Pork recipe is all about. And with the slow cooker, you can brown the pork and get all the ingredients in the slow cooker sometime after breakfast and the green chili will be ready to serve by game time!
Super Bowl Slow Cooker Green Chili
Photo: Elaine Magee
1 tablespoon canola oil
1.5 pounds pork loin roast, boneless, cut into 3/4-inch pieces
1 cup low sodium chicken broth
1/2 large yellow or sweet onion, diced
1 teaspoon minced garlic
1/4 teaspoon ground cumin (add 1/4 teaspoon more if desired)
1/2 teaspoon Mrs. Dash seasoning of your choice (or other salt-free seasoning)
2 cups diced carrots, cut into 1/2-inch pieces
1 1/2 poblano chiles, stemmed, seeded, and cut into 1/2-inch pieces
2 medium potatoes, coarsely chopped into 3/4-inch pieces (or leave whole if using very small red potatoes)
1. In a large, nonstick skillet, heat 1 tablespoon canola oil over high heat. Add pork cubes and cook, stirring occasionally, until browned and crispy on most sides (about 15 minutes). Transfer pork to slow cooker and turn the slow cooker on HIGH.
2. Pour chicken broth into skillet and scrape any browned bits with spatula then pour broth into the slow cooker. Stir in diced onion, garlic, cumin, Mrs. Dash seasoning, carrots, chiles and potatoes.
3. Cover and cook on HIGH until meat and vegetables are fork-tender (about 4 hours). Garnish each chili serving with fresh chopped cilantro and serve with warmed tortillas if desired.
Yield: Makes 4 servings
Per serving: 390 calories, 41 g protein, 31 g carbohydrate, 11 g fat, 3 g saturated fat, 5.7 g monounsaturated fat, 2.2 g polyunsaturated fat, 107 mg cholesterol, 6 g fiber, 161 mg sodium. Calories from fat: 25 percent. Omega-3 fatty acids = .4 gram, Omega-6 fatty acids = 1.8 grams.
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