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.