CrockPot Chili Verde Con Carne

Its raining, its pouring…I’m sure there is someone out there snoring. The weather is terrible! Come on So Cal, since when do we have monsoons! In my mind, whirring winds + torrents of rain = California monsoon.

Anyways, since I have two weeks off work for the holiday season, and Lauren isn’t home-free until Thursday, my thoughts for a scrumptious and easy dinner includes some Crock Pot action. While Lauren was perusing recipes, and I was busy catching up on sleep, she brought this recipe to my attention: Chili Verde. YUM! I was definitely on board to trying this one out.

After throwing everything into the pot and letting it do its business, I thought I was the only one enjoying the fragrant Chili Verde aroma filling the house… little did I know that I was sharing the wealth with my neighbors too! This was confirmed by both Lauren and Heidi as they followed their noses up the stairs, through the front door and straight to the kitchen!

Throw all this in the Crock Pot, kick your feet up, and relax.


  • 3 pound chuck roast,
  • 1 green bell pepper
  • 1 medium onion
  • 1 (4 oz) can diced green chiles
  • 1 (14.5 oz) can diced tomatoes
  • 8 tomatillos
  • 5 cloves garlic
  • 2 tsp salt
  • 2 tsp cumin
  • 2 tsp sage (we used fresh)
  • 1 tsp chili powder
  • 1 Tbsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 jalapeno (de-seeded)
  • 1/4 cup chopped fresh cilantro


Slap that trimmed meat into the 5 (or 6, we don’t judge) qt crockpot. Add diced bell pepper and onion.

Peeled, whole, sliced & diced!









Tomatillo time!!…This is the first time that I can say that I have purchased, chopped, and cooked these little green wonders. I must say, they are pretty snazzy. All you have to do is peel the leafy covering, take off the stem, and get slice ‘n’ dicin!

Pour in the diced green chiles and can of diced tomatoes. Add garlic, jalapeno, sage, salt, pepper, cumin, coriander, and chili powder. Stir it up, to get the flavors worked in and around the meat. Add chopped cilantro to the top, cover and let Mr. Crocky do the next 6 hours of work, on high.

Pre-shred some meat for easy taco assembly.

Serve shredded beef deliciousness atop warm corn tortillas, sprinkle with chopped cilantro and a dash of hot sauce and they will be devoured before you know it!


Cheese and rice would be great additions!

I’d say that from the reports of the Chile Verde dinner party attendees (uh hum, Lauren and Heidi), this recipe venture was well-worth it!


From the Little Yellow Kitchen,



3 Comments to “CrockPot Chili Verde Con Carne”

  1. You girls are awesome, I was beginning to believe that cooking was fast becoming a lost art. Keep it up.

  2. This looks really good. I’m a bit of a crockpot newbie, do you cook the meat at all before putting it in the pot?

    • Welcome to our blog! We did not cook the meat before hand at all for this recipe. It definitely wouldn’t hurt to get a pan really hot and toss the meat in to sear the edges a bit, I bet it would be tasty. Good luck!

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