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Crock Pot Chille Verde

Dinner, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on tbd servings per recipe.

  • 2-2 1/2 pounds Pork or pork loin chops, trim fat
  • 2 Large onions, cut into wedges
  • 1/2 cup Low-sodium beef broth
  • 3/4 teaspoon Garlic powder
  • 1/2-3/4 teaspoon Red chili flakes
  • 1 jar (16 ounces) Green tomatillio salsa or
  • 2 cups Fresh tomatillios plus ½ cup vinegar
  • 1 1/2 tablespoon Corn starch
  • 1 Green bell pepper (1-inch squares)
  • 1 Red bell pepper (1-inch squares)


  1. In 3 1/2-4 quart slow cooker. Layer pork chops, onions, tomatillos or green tomatillo sauce.
  2. Mix cornstarch into broth, and add to crock pot with vinegar, garlic powder, and red pepper.
  3. Cover and cook on low for 6 1/2- 7 hours or until the pork is tender.
  4. Increase the heat setting to high.
  5. Stir in the green and red bell peppers.
  6. Cover and cook on high for 15 min to 1/2 hour.
  7. Serve with rice, or pour over low salt corn chips.

About This Recipe

Plenty of fresh favors and a hint of heat makes this chili so delicious.

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