Green Chilli

Green Chili



  • 2 tsp ground cumin
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 bay leaf
  • 2 Poblano chiles diced
  • 1 onion diced
  • Vegetable oil
  • 12 oz can tomatillos
  • 1 can green chiles
  • 2 LB leftover Mexican pork roast chopped or shredded
  • 2 16 oz cans white beans
  • 2 cups of reserved broth from the Mexican pork roast


In the morning:

  • Mix the cumin, black pepper, salt, garlic powder, bay leaf, diced onions and poblano chiles with a small amount of vegetable oil and microwave for 5 to 10 minutes until soft.
  • Combine this mixture (remove the bay leaf) with the tomatillos and green chiles and blend in a blender until smooth.
  • Add 2 LB chopped left over Mexican pot roast and the canned beans to the crockpot.
  • Cover with the chile mixture, broth, and the the bay leaf. 
  • Cook for 8 hours on lo or 4-6 hours on hi.
  • Divide the rest of the pork roast into 3 parts and reserve for the rest of the week.

 In the evening:

Enjoy!!!!!  There should be enough for leftovers tomorrow.