I’ve already confessed my love for tomatillos. We grow them in our garden because we love them so! Here’s another FABULOUS use for them. Of course, if you don’t grow your own, you can easily find them in your grocery store (which is what I do during the winter months).
I love chile verde! I always want to order it when I eat out at Mexican restaurants, but I hesitate to do so because I’m always worried about how they actually prepare it. Here is a great way to enjoy it at home without any of the worry. This is SUPER tasty and I’m so glad that my sister Becca shared the recipe with me. Becca is a wonderful cook and when she gave me this recipe I had no doubt the I would love it. It’s just what chile verde should taste like. The tomatillos combined with onion, garlic, green chiles, and cumin is unbeatable. The white beans add a nice dimension of flavor and texture as well. (You’ll just want to note that the beans count toward your carb count so don’t overdo it on your rice/tortilla portion.) Oh! It’ll make your house smell sooooo good too!
Here’s to a home-cooked chile verde that is as good (or better, I dare say) than what you would find at a restaurant!
Slow Cooker Chile Verde
Recipe Source: My Sister, Becca
1 lb. chicken (or turkey or pork)
4-6 cloves garlic
1 lb. tomatilloes, peeled and diced
14 oz. chicken broth, low sodium & 99% fat free (Swanson’s)
4 oz. green chiles
1 teaspoon cumin
1 large onion, diced
1 can great northern beans, drained & rinsed
cilantro, chopped (optional)
Mix all ingredients together and cook in slow cooker for 4 hours on high or 6 hours on low. 15-20 minutes before serving, shred meat and add ½ cup fresh cilantro, if desired. Serve in tortillas or over rice.
Nutritional Information (Per Serving)
Fat: 1.6g (0.2g = Sat.)