Slow Cooker Tomatillo Pork Chili Recipe

Slow cooker tomatillo pork chili recipe. Pork loin with vegetables cooked in a slow cooker. Tomatillos add a special flavor to this delicious pork chili. If you like to cook chili, you may also like to cook Caribbean Chili:

Slow Cooker Caribbean Chili Recipe

This hearty meatless chili three-bean chili is the excellent choice for any vegetarians. Serve with Mango Salsa (recipe follows) and brown rice.

Makes 6 servings

Ingredients: 2 cans (14½ oz (435 ml) each) diced tomatoes, undrained,  15 oz (450 ml) can pinto beans, rinsed and drained, 15 oz (450 ml) can Great Northern beans, rinsed and drained, 15 oz (450 ml) can black beans, rinsed and drained, 2 cups (500 ml) chopped green bell peppers, 1 cup (250 ml) chopped yellow onion, 1 jalapeño chili, seeded and chopped, 2 teaspoons (10 ml) minced ginger, 2 teaspoons (10 ml) granulated sugar, 1 tablespoon (15 ml) minced garlic, 1 tablespoon (15 ml) ground cumin, 2 tablespoons (30 ml) paprika, 2 tablespoons (30 ml) chili powder, 1/4 teaspoon ground cloves, 1/2 oz (15 ml) freshly squeezed lime juice, salt and freshly ground black pepper, to taste, Mango Salsa

Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients, except seasoning, and Mango Salsa. Cover cooker and cook on high-heat setting for 3-4 hours. Turn off the slow cooker and open the lid. Season to taste with salt and black pepper. Stir well. Ladle chili into bowls. Serve with Mango Salsa and cooked brown rice.

Mango Salsa Recipe

makes 2 cups (500 ml)

Ingredients: 1 cup (250 ml) cubed mango, 1 cup (250 ml) cubed banana, 1/4 cup (60 ml) chopped fresh cilantro, 1/2 small jalapeño chili, seeded and finely chopped, 1 tablespoon (15 ml) frozen pineapple or orange juice concentrate, thawed, 1 teaspoon (5 ml) freshly squeezed lime juice

Instructions: In a large mixing bowl, combine all ingredients. Mix well. Serve with Caribbean Chili.

Slow Cooker Tomatillo Pork Chili Recipe

Ingredients

• 1½ pounds (720 g) boneless pork loin, cut into cubes
• 1/2 cup (125 ml) low-sodium fat-free chicken broth
• 2 large tomatoes, chopped
• 12 oz (360 g) tomatillos, husked and chopped
• 1 cup (250 ml) chopped yellow onion
• 1 small green bell pepper, seeded and chopped
• 4 cloves garlic, peeled and minced
• 3/4 teaspoon dried oregano leaves
• 3/4 teaspoon ground cumin
• 2 tablespoons (30 ml) cornstarch
• 1/4 cup (60 ml) cold water
• 2 teaspoons (10 ml) lime juice
• salt and freshly ground black pepper, to taste

Method