Slow Cooker Recipe – Chili Verde Soup

Wow is all I have to say about this recipe. You know how I love a good crock pot meal, well I just found a new favorite. It’s simple because it’s a set it and forget it meal, but trust me when I say you won’t be forgetting it anytime soon. The HH keeps asking me when I’m going to make this again. I’m glad he liked it because I’m going to be making it a lot using the peppers I froze last summer.

Ingredients

1 1/2 pounds boneless pork shoulder roast
2 tablespoon olive oil
1 {15 ounce} can cannellini beans, rinsed and drained
1 {11-ounce can}  tomatillos, rinsed, drained, and coarsely chopped
1 cup Anaheim peppers, seeded and chopped
1/2 cup chopped onion
2 {4 ounce} cans diced green chile peppers, undrained
2 cloves garlic, minced {Best garlic press on the planet}
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 cups chicken broth
2 teaspoons lime juice

Directions

In a large pan over medium-high heat, heat olive oil and brown meat on all sides. Place roast in slow cooker and pile all other ingredients on top. Cook on high for 4-5 hours or low 7-8. Serve with sour cream and enjoy!

Looking for more easy crock pot meals? Check out my Crock Pot Meals recipe index. My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!