Monday, March 11, 2013

Green Chilli



  • 2 tsp ground cumin
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 bay leaf
  • 2 Poblano chiles diced
  • 1 onion diced
  • Vegetable oil
  • 12 oz can tomatillos
  • 1 can green chiles
  • 2 LB leftover Mexican pork roast chopped or shredded
  • 2 16 oz cans white beans
  • 2 cups of reserved broth from the Mexican pork roast


In the morning:

  • Mix the cumin, black pepper, salt, garlic powder, bay leaf, diced onions and poblano chiles with a small amount of vegetable oil and microwave for 5 to 10 minutes until soft.
  • Combine this mixture (remove the bay leaf) with the tomatillos and green chiles and blend in a blender until smooth.
  • Add 2 LB chopped left over Mexican pot roast and the canned beans to the crockpot.
  • Cover with the chile mixture, broth, and the the bay leaf. 
  • Cook for 8 hours on lo or 4-6 hours on hi.
  • Divide the rest of the pork roast into 3 parts and reserve for the rest of the week.
 In the evening:

Enjoy!!!!!  There should be enough for leftovers tomorrow.



  1. Funny you should talk about dividing up duties! When I worked and Carrie was little we did something similar. We divided up days. If you cooked the other cleaned. If you cooked you had to shop for your own stuff and whatever was on the "common" list.

    It worked well for years, he did travel a lot of the time though. And when he cooked we ate a lot of hamburgers from the grill and shepherds pie! But it was meals I didn't have to cook so they were wonderful!