Rojo y Verde Chile


The inspiration behind this Rojo y Verde Chile was inspired by a great bowl of chili that I had recently in Seattle. Yes, Seattle is an unusual place to find a good bowl of chili. However, the owner of the bar and grill that has some great chili on their menu is owned by a transplanted Texan. My daughter and I were driving up Hwy 99 one afternoon, got hungry and she suggested this place. She had been there before and liked their red chili.

I’m not really a chili person so I ordered a salad with blue cheese dressing. But I did order a cup of chili made with tomatillos and Anaheim peppers and white beans and fell in love. I’m not going to try to recreate it here, but use some ingredients that I know were in Slim’s chili (and some that were not). A true Chili Verde like I had could be made by substituting Anaheim peppers and tomatillos for the tomatoes and white beans for black beans.  Either way, this is a fast easy slow cooker recipe.

This Rojo y Verde Chile is a simple slow cooker recipe because you can put all the ingredients in the pot and slow cook.

There is no need to saute anything. You can start this while you are getting ready for work, then just slow cook and keep warm in your slow cooker. 

This is not a hot chili, so if you want a hotter chili I would suggest adding 1/2 of a jalapeno pepper, seeded and minced.

The ingredients can be chopped, diced, and/or shredded the night before and kept in the fridge until morning. You can also find out more on my Benefits of Slow Cooking post.

I used beans that I cooked myself because they always taste better to me than canned, but you can use canned.

I added epazote even though I did not detect any in Slim’s. Why did I add it? Because epazote is used in traditional Mexican medicine for stomach distress; I add it to most of my recipes containing beans. If you are unable to find epazote, here is a link. Additionally, I like the taste of epazote. There is more information on epazote in my Olmec Vegan Stew post (bottom of page).

A vegan or vegetarian version of this Rojo y Verde Chile can also be made with all beans.

The pork can be leftover BBQ (is there such a thing as leftover BBQ?), leftover pork chops, whatever you have. I used leftover pork loin “BBQed” in my pressure cooker.

 This is also another low sodium recipe.  This is why it may seem that there is an abundance of spices.


1.5TB dried epazote

1 medium sweet yellow onion, chopped

2C cooked pork, shredded or diced

2C black beans

1C water for slow cooker

1 can yellow hominy, rinsed and drained (optional)

2 Anaheim peppers, rough chopped and seeded

3 tomatillos, rough chopped

4 tomatoes, rough chopped (vine ripened are best for this recipe)

1 hot pepper of your choice, seeded and minced (OPTIONAL)

2TB apple cider vinegar

1TB garlic, minced

1TB dried oregano or 2TB fresh

2TB fresh cilantro, minced

1-2 TB masa harina

1/2 jalapeno, seeded and minced (optional)

Method for Slow Cooker

Put all ingredients in slow cooker and cook on high for one hour with the lid on. Slow cook on low for 4 hours. If it is not spicy enough add your favorite hot sauce.

For the last hour, or when you get home from work, add the masa harina (to thicken), stir, recover and cook for another hour.

This would be very nice served with cornbread. Enjoy! 


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5 thoughts on “Rojo y Verde Chile”

  1. Trish says:

    I am not a big chilli fan myself but this sounds really good. I am going to have to try this recipe (I know someone that I am pretty sure is going to love it -especially with the hot pepper) – thanks for sharing

  2. Agnes says:

    Thanks for the recipe. As it’s full of spices I and my family like – I can imagine all of us would love this food! I’ve also read somewhere that people with the intention of losing weight should eat spicy food as they generate our metabolism work faster. So I’ll give this food a try (garlic, red chili, hot pepper and oregano are among our favourites!). I’ve never tried Mexican food and I know I will in the near future. My problem is that epazote can’t be purchased in our country. Would it be OK to cook this food without it?

    1. Yes, you can make it without the epazote. Be sure to NOT use hot peppers in place of the Anaheim peppers because Anaheim peppers are not hot.

  3. Irma says:

    I am always on the hunt for new recipes so I checked your out and it sounds really good, but I have a lot of questions about the ingredients. I have never heard of some of them, so can you tell me a bit about them please?
    What is epizote?
    What is a wonderbag?
    What exactly is yellow hominy? I kind of have an idea, but….
    Are Anaheim peppers similar to jalapenos?
    You also mention thickening with masa harina…what is this?

    Thank you for all of your help. If I can find the ingredients I am going to try this recipe!

    1. Epazote is an herb that is used in Mexico not only for seasoning, but also in traditional medicine for stomach distress.
      A Wonderbag is a non-electric slow cooker (see my Wonderbag Review blog).
      You can buy canned yellow hominy in most any grocery store; it is dried corn kernels that have been processed with alkali.
      NO, Anaheim peppers are not similar to jalapenos! Anaheims are more like poblano peppers; larger than jalapenos and not hot.
      Masa Harina is corn flour and can usually be bought at your local grocery store.

      This is not a spicy chili unless you add jalapeno to it. I would suggest 1 jalapeno, seeded and minced. 🙂

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