Chile Verde for the Crockpot

By á-24374

Ingredients

• For the salsa verde, if making homemade:
• 1 1/2 pounds chicken breast, chopped into bite-sized pieces
• 2 1/2 cups cooked black beans (rinsed and drained before cooking) or canned black beans
• 2 cups salsa verde, homemade* (recipe follows) or store-bought
• 2 cups chicken stock, homemade or store-bought
• 1 tablespoon ground cumin
• 1/2 tablespoon dried oregano
• 2 bell peppers (red, yellow, or green), stemmed, seeded, and chopped
• 1 jalapeno, stemmed, seeded, and chopped
• 2 avocados, peeled, pitted and chopped
• 2 pounds tomatillos, husks peeled off and coarsely chopped
• 1 jalapeno, stemmed, seeded, and chopped
• 2 whole cloves garlic, peeled
• 3/4 cup chopped onion
• 1 lime, juiced
• 1/4 cup cilantro leaves
• 2 teaspoons salt

Preparation

Step 1

Combine the chicken, salsa, stock, cumin, oregano, bell pepper, and salsa verde in the slow cooker and stir. Cook for 6 to 7 hours on low heat, or 3 to 4 hours on high heat. Add avocado pieces to serve. This Chicken Chili Verde can be topped with a dollop of nonfat sour cream or nonfat Greek-style yogurt.

*For the salsa verde: Bring 6 cups of water with 1 1/2 teaspoons salt to a boil. Add the tomatillos, garlic, jalapeno, and onion and allow to boil for about 2 to 3 minutes, until the tomatillo has softened. Strain out the water. Puree the tomatillos, garlic, and onion in the blender on high until smooth. Add in the cilantro, lime juice and 1/2 teaspoon salt and puree until incorporated.