*A note from Chrissy: A few weeks ago I asked for you all to send me some of the variations that you have made to recipes in Paleo Slow Cooking: Gluten Free Recipes Made Simple. The following is from Christina who was kind enough to share her variation of my Chili Verde recipe. Please submit your variations to share on the blog. Thank you Christina for sharing and thank you all for your continued support! Enjoy!
Matt and I decided that it was time to eat at home more. We needed to save money, our paleo hasn’t been on track. For us it’s hard because we both work weird hours. By the time we get home it’s around 8:00 p.m., and we’re both too tired and lazy to cook. So when we received a copy of Chrissy Gower’s book “Paleo Slow Cooking”, we’d thought we’d try some of the recipes and see if this helps. Jackpot Crockpot! This cookbook is perfect for us. We only have to prepare it in the morning and dinner is ready by the time we get home.
Normally, I like to try recipes without alterations just to see how it tastes. If it’s a hit, I’ll reuse it and personalize it. It was only by pure accident that I changed Chrissy’s rendition of the Slow Cooked Chili Verde.
Earlier, while shopping for the ingredients, I accidentally forgot to buy the two jalapeno peppers the recipe called for. Because Matt likes Serrano chilies, I made a point to purchase more, so that I can utilize in other recipes. By the time I got home, I realized my error. I then decided to just add two extra Serrano chilies I purchased earlier instead. I also decided to make it even more spicier by adding another four garlic cloves to the verde sauce. Matt has an affinity for anything spicy, so I wanted this hot enough to singe the hairs off one’s face.
Realizing that it actually worked, I decided that it was actually too hot. Taking a look back at the recipe, it provided an escape route; “Just add tomatoes”. But we didn’t have any tomatoes. Shoot. We did however have a can of Trader Joes Light Coconut Milk. I opened up a can and let the whole thing drain into the verde sauce while I finished cooking the pork. I tasted the sauce again, and it was successful in bringing down the heat.
That night, it was a huge hit with our friends. We hardly had enough left over for the following day. The next morning, I popped what was left of the verde into the microwave and gently laid two poached eggs on top. I must admit, the accidental addition of the coconut milk was a good idea. It tasted even better than it did the night before.
Tonight we had Matt’s father over for dinner. I repeated the same steps as before. This time the only thing I changed was remembering the jalapeno pepper. We also decided to use chicken breast cut up into little popcorn shrimp size instead of pork like the recipe called for. Again it was a huge it. Below is the recipe. Enjoy!
Chrissy Gower Slow Cooked Chili Verde
2-4lbs. pork shoulder (or boneless chicken breast)
2 tsp. salt (left this out)
10 medium/large tomatillos
2 poblano peppers
2 jalapeno peppers (accidentally forgot; it still tastes good with or without it)
4 large cloves garlic, unpeeled (I did 8 cloves)
½ cup coconut flour, sifted
1 bunch of cilantro (I used the whole bunch, including stems)
2 cups chicken broth (Trader Joes low sodium kind)
1 can Trader Joes light coconut milk
Peel off husks from tomatillos, cut in half, and place on a baking sheet. Rinse the rest of the peppers and garlic and place on the same baking sheet. Place in a broiler for 7 minutes.
Cube the meat into one-inch or smaller. Place in a bowl. Set aside.
Remove roasted peppers and garlic from the oven and let cool.
In a large mixing bowl, sift coconut flour, and in small batches, gently coat the chopped meat.
In a large pan, heat up coconut oil and gently place the coated meat into the oil. Heat only until the flour is brown around the meat. Don’t worry if the meat isn’t fully cooked, it’ll finish cooking in the crock pot.
Place cooked meat in a colander to drain any excess oil. Once the meat is slightly browned, transfer it to the crock pot.
The recipe called for removal of the skins and seeds of the poblano peppers. I didn’t have time. I left the skins on, and the seeds in for an extra spicy flavor. Place all peppers, tomatillos, garlic, and cilantro in a food processor. Process until smooth and transfer to a crock pot. Add 1 can of coconut milk, ½ cup chicken broth, stir all ingredients gently, and set crock pot to cook 4-6 hours (high), or 6-8 hours (low).
*We enjoyed this verde with a riced cauliflower. Using the same processor, use your cheese grater setting if you have one. If you don’t have one, use an actual cheese grater to grate the cauliflower. Cook in a pan with ½ cup chicken broth until just slightly soft. Sprinkle with chicken bullion powder. Place cooked verde over the cauliflower rice and enjoy.