Crockpot Pork Chili Verde

I mentioned recently that we’re REALLY trying to keep our food budget in check these days (I think most people are especially these days!) and pork tenderloin was on sale this week at our grocery store. Something you may not know about me: I ALWAYS shop the sales! When an item is on sale at the market, that’s what I buy! If it’s a GOOD sale then I try to stock up (either freezer or pantry). I feel that this helps quite a bit and also means we usually have ingredients at home to make a few inexpensive meals.

Once I got this pork tenderloin home I had no idea what I was going to do with it because we don’t eat pork very often. I literally went to my pantry to see what I had, then came up with this EASY recipe by using the ingredients that I already had on hand.

I can’t believe that it turned out as good as it did! Flavors were drool-worthy like I slaved away…(but definitely didn’t!) So hopefully you can find some pork on sale (chicken or beef works great too!) And MAYBE you’ll have most of these ingredients on hand for a DELICIOUS budget-friendly meal this weekend! It makes a lot so you can feed a big family OR use your leftovers as meal prep next week!

ALWAYS use freshly-squeezed lime juice and lime zest from an actual fresh lime. Bottled lime juice from the store will give your dish a strange metallic or overly acidic taste.
Want to get the most juice possible from each of your fresh limes? Of course, we do! Here’s a quick trick:

On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

6 servings

Pork Ingredients:

• 1 pork tenderloin, about 1–1/2 pounds, cut into big pieces
• 1 large yellow or white onion, diced
• 4 cloves of fresh garlic, pressed
• 4 poblano peppers, seeded and diced
• 1 x 16 oz jar of salsa verde (I like the “Siete” brand)
• 1 x 4 oz jar of mild diced green chilis
• 1 x 13.5 oz can of full-fat unsweetened coconut milk
• zest of 2 fresh limes
• 4 limes, juiced
• 2 tsps ground cumin
• sea salt and ground black pepper, to taste
• 2 x 15-ounce cans of cannellini beans, drained and rinsed

Topping ideas:

• green onions, sliced
• fresh cilantro, to serve
• chopped avocado
• jalapeno, sliced
• lime wedges
• cooked brown rice, to serve

Instructions:

Place all of the pork ingredients except for the beans in your crockpot.

Cook on HIGH for 3-4 hours or on LOW for 7-8 hours. I prefer cooking on the low setting if you have time to produce more tender pork.

Once the time is up, remove the pork and shred using 2 forks. Return the meat to the crockpot and stir in the beans.

Cook on HIGH for 20 minutes more just to heat through.

Serve your pork chili Verde with toppings of choice.

Enjoy!

Rachel

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