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Crock Pot Chili Verde

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


Based on 6-8 servings per recipe.

  • 2 pounds pork or pork loin chops, trim fat
  • 2 large onions, cut into wedges
  • 1 jar (16 ounces) Green Tomatillo Salsa OR 2 cups fresh tomatillos plus 1/2 cup vinegar
  • 1 1/2 tablespoons corn starch
  • 1/2 cup low-sodium broth
  • 3/4 teaspoon garlic powder
  • 1/2-3/4 teaspoon red chili flakes
  • 1 green bell pepper cut into 1-inch squares
  • 1 red bell pepper cut into 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 (if using fresh tomatillos), garlic powder, and red chili flakes.
  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 flavors and a hint of heat makes this chili so delicious.

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