Tuesday, August 05, 2008

Chili Verde

Well, we are going crockpotting today since we have VBS tonight. My house smells sooooo good right now! The meal inside my crockpot looks very appetizing to say the least! This is a great way to use up some of that summer zucchini.
I am not planning on having the kids eat this for supper tonight. It is very green and I dont think they will even want to look at it! They aren't feeling so great today, anyway.. I don't want a fight at the table. The kids will have grilled cheese and tomato soup with some grapes for dessert! :o) I'm such a good mom...

Along with this 'chili' I am making the Polenta that it calls for. I have never heard of Polenta before, so I googled it. Here is a video about it- Polenta Video (this is not me!) I love grits and if they are made from cornmeal, like grits, I have to love it!
*The updated Verdict: My husband and I will definitely eat this again... It is sooooooo Good! It is a very light supper, too. MMMM!!!

The Menu:Slow cooker chili verde
Polenta


The Origional Recipe:This is a Weight Watchers Recipe...
Slow Cooker Chili Verde
POINTS® Value: 8Servings: 4Preparation Time: 25 minCooking Time: 425 minLevel of Difficulty: Moderate

Ingredients
· 1 medium poblano chile
· 1 Tbsp canola oil, or 1 1/2 tsp each canola and olive oil
· 1 small onion(s), diced (about 1 cup)
· 1 large garlic clove(s), minced
· 1 medium zucchini, trimmed and diced
· 1 pound lean pork tenderloin, cut into 1-inch chunks
· 1 cup chopped tomatillos, about 3 small husked tomatillos
· 1/2 tsp ground cumin
· 1/8 tsp cayenne pepper, or 1/4 tsp chipotle chile powder
· 1/4 tsp dried oregano, crushed
· 1 tsp table salt
· 1/4 tsp black pepper
· 1 cup fat-free chicken broth
· 8 1/2 oz polenta, use half of a 17 oz prepared polenta log

Instructions
· Place poblano chile over open flame of stovetop and roast until browned all over, turning with metal tongs, about 5 minutes total. (Note: If you have an electric range, broil chile, turning every few minutes, until browned.) Place chile in a resealable plastic bag; close and set aside.
· Heat oil in a large skillet. Add onion, garlic and zucchini; sauté over high heat, stirring frequently, until tender, about 3 to 5 minutes. Spoon vegetables into a 3- to 5-quart slow cooker; add pork and tomatillos.
· Remove chile from bag and hold chile under running water; scrape off skin with fingers. Chop chile and add to slow cooker; add cumin, cayenne or chile powder, oregano, salt, pepper and broth. Cover and cook stew on low for 6 to 7 hours.

The Way I Made It My Own:Ok, so I added a few things... and I made it a bit thicker
Crockpot Chili Verde


Ingredients
· 1 medium poblano chile
· 1 Tbsp canola oil, or 1 1/2 tsp each canola and olive oil
· 1 small onion(s), diced (about 1 cup)
· 1 large garlic clove(s), minced
· 1 medium zucchini, trimmed and diced
· 1 1/2 pound lean pork tenderloin, cut into 1-inch chunks
· 1 cup chopped tomatillos, about 3 small husked tomatillos
· 1/2 tsp ground cumin
1/2 tsp groung corriander
· 1/8 tsp cayenne pepper
1 tsp. chili powder
· 1/4 tsp dried oregano, crushed
· 1 tsp table salt
· 1/4 tsp black pepper
· 1 1/2 cup water
1 1/2 tsp. chicken bullion
1 tablespoon cornstarch
· 8 1/2 oz polenta, use half of a 17 oz prepared polenta log

Instructions
· Place poblano chile over open flame of stovetop and roast until browned all over, turning with metal tongs, about 5 minutes total. (Note: If you have an electric range, broil chile, turning every few minutes, until browned.) Place chile in a resealable plastic bag; close and set aside.
· Heat oil in a large skillet. Add onion, garlic and zucchini; sauté over high heat, stirring frequently, until tender, about 3 to 5 minutes. Spoon vegetables into a 3- to 5-quart slow cooker; add pork and tomatillos.
· Remove chile from bag and hold chile under running water; scrape off skin with fingers. Chop chile and add to slow cooker; add chili powder, corriander, cumin, cayenne, oregano, salt, pepper, cornstarch, water and bullion. Cover and cook stew on low for 6 to 7 hours.
Side Dish:
The Origional Recipe:
from about.com
Polenta
Ingredients:
6 cups water
1 teaspoon salt
2 cups polenta (cornmeal)
3 tablespoons butter (optional)
grated cheese
tomato sauce to taste

Combine the Water and Polenta
First,pour the cornmeal and 2 cups of the cold water into a large bowl. Whisk it so there are no lumps. Next, pour the remaining 4 cups of water and the salt into a pot, and bring to a boil.
Stir the PolentaNow, gradually stir in the polenta and cold water mixture. Let the polenta and water simmer gently. Stir frequently, so there's no sticking. It will take about 30 minutes until it's very thick. At the end, mix in the butter.
Pour the Polenta Into a Buttered BowlButter a bowl for the polenta to cool. The polenta will take shape of the bowl after sitting for about 10 minutes. Once it's set, invert the polenta onto a flat plate. You can cut it into thick slices and top with tomato sauce and grated cheese.
The Way I Made it My Own:
I didnt want the tomato or cheese, and I halved the recipe and added a bit more flavor.
Polenta
Ingredients

3 cups water
1/2 teaspoon salt
1 cups polenta (cornmeal)
1 1/2 tablespoons butter
1 tsp powdered bullion
First,pour the cornmeal and 1 cup of the cold water into a large bowl. Whisk it so there are no lumps. Next, pour the remaining 2 cups of water and the salt and the bullion into a pot, and bring to a boil.
Now, gradually stir in the polenta and cold water mixture. Let the polenta and water simmer gently. Stir frequently, so there's no sticking. It will take about 10-15 minutes until it's very thick. At the end, mix in the butter.
Serve with the Pork Chili Verde as directed in the recipe.

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