Being a busy family of four, we are all about quick-prep meals for the week. This chili verde is our favorite go-to meal that requires less than five minutes of prep time and delivers a knock out dish that lasts for the entire week.
We use our slow cooker for most of our stewed meats, because I feel most comfortable leaving it unattended for hours during the day, but I’ve used a dutch oven for this recipe and it works just the same, if that’s your preference.
I use pork tenderloin, although chicken breasts are a great option too. The meat cooks down slow in a flavorful mix of tomatillo salsa, green chilies, jalapenos, onions, and a little garlic. It makes a huge pot that can be used throughout the week in tacos, enchiladas, mixed with rice and beans, or tossed into a salad (a favorite way to get my greens in).
2 pork tenderloins (about 3 to 3 1/2 pounds)
1 medium onion, chopped fine
2 16-ounce jars of salsa verde, or tomatillo salsa (I love Herdez brand)
1 4-ounce can of jalapenos, chopped fine
1 4-ounce can roasted green chilies, chopped fine
1 teaspoon garlic powder
Toppings for tacos:
Cilantro- it's a must. It brings out even more flavor of this chili verde.
shredded cabbage and kale - I like the nice crunch it adds to a taco
Place all ingredients into the slow cooker and turn to high, covered. Cook for 5-6 hours, or until meat shreds easily with a fork.
Using two forks, pull apart pork until shredded. If there is a lot of juice in the pot, slightly uncover the pot and cook off the liquid for about 15-20 minutes.
Reduce heat to low or warm and serve.