Even the best laid plans can go awry. My plan was to make a big pot of pork chili verde, a mildly spicy pork and tomatillo-based stew. I thought I had the correct ingredients, but it turns out I was wrong. I still needed to make dinner–so I twisted my recipe around with help from my fairly well stocked pantry. I love my pantry. When I remember to keep it stocked, that is.
So my chili verde turned into something…else. With no sanctioned name that I know of. I tossed in bit of this and that salvaged from the cupboard and the refrigerator. It did turn out delicious, so I’m sharing the recipe with you. It’s nice on these dry, but still chilly, last-days-of-deepest-darkest-winter. I like mine over rice, but it would be tasty wrapped up in a warm corn tortilla as well.
Pork Chili *Almost* Verde
- 1 1/2 to 2 pounds pork loin
- 1 pound zucchini sliced length wise then sliced into half moons
- 1 medium red onion
- 1 12oz jar roasted red peppers, drained and chopped
- 1 14oz can diced tomatoes (I really like the fire roasted with green chilies)
- 1 cup salsa verde (or green enchilada sauce if that’s what’s on hand)
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- Cube the pork loin into about 1 inch chunks. In a large skillet, heat about 2 teaspoons oil and brown the meat in batches. When lightly browned, put the meat and juices into the slow cooker. Pour the salsa verde over the meat.
- Toss the onion and zucchini into the hot skillet, saute until just beginning to soften, about three minutes. Add the spices. Stir to coat. Add the tomatoes, plus their juices and red peppers. Stir and pour over the meat.
- Cook on low for 6-7 hours. Serve over rice as a stew, or spoon into warmed tortillas. Enjoy!