Not Crackpot Mondays, which is what my co-worker thought I said when I cheerfully announced I was reinstituting Crockpot Mondays at my house.  I love my crockpot – especially when I put together the ingredients on a lazt SUnday afternoon then reap the rewards of a hot, homemade, and healthy meal on Monday evening after a long day of work. 

By request of my new twitter friend, EatPlayLove, here's my recipe from tonight:

Crockpot Chili Verde

Serves 6

Ingredients:  

1 onion, coarsely chopped

1 green bell pepper, coarsely chopped

4 garlic cloves, minced

1 T. olive oil

4 oz green chiles, canned diced (or if you're lucky and have New Mexico green chile sauce in your freezer like I do, that makes a great substitute)

1 jalapeno, diced

7 tomatillos, coarsely chopped

2 lb. lean pork, trimmed and cubed

2 t. oregano

2 t. sage

1 t. cumin

1 t. red pepper flakes

1/2 c. beer (oh darn… I guess you'll have to finish off the rest of the bottle!)

Directions:  First, saute onion, green pepper, and garlic in olive oil.  Throw into the crockpot.  Next, throw in the diced green chiles, jalapeno, and tomatillos.  Throw into the crockpot.  Brown the meat and add to the crockpot.  Grind the spices in a mortar, add salt and pepper to taste, and add to the crockpot.  Finally, add the beer.  Cook in the crockpot on low heat all day.

Traditionally this is served in bowls with hot flour tortillas, salsa, and cilantro.  You can also serve with sour cram, grated cheese, olives, and pickled carrots and jalapenos.  I like to make Spanish rice (brown rice and Rotel) and refried beans for side dishes.  For leftovers, mix pork with rice for yummy burritos!