Updated date:

Best Easy Slow Cooker Green Chili Salsa Verde With Tomatillos Recipe

Watching her mom as a kid, Vicki came by cooking easily. Kids Cook Monday offers simple recipes kids can help with.

Tomatillos

Unpeeled whole tomatillos

Unpeeled whole tomatillos

What is a tomatillo?

A tomatillo is a green tomato (with a removable skin). It is a "staple in Mexican cuisine." --Collins English Dictionary, 10th Edition

Tomatillos can be found in most grocery stores. They are surrounded by a leafy covering that is easily removed. They are smaller than regular red tomatoes. Tomatillos are versatile in Mexican-style recipes as well as in recipes calling for green tomatoes.

Once you try tomatillos in recipes, you will be hooked, as this little tomato has a wonderfully rich and tart flavor. My favorite thing for this little veggie is in green chili or salsa verde, or green salsa.


Great Crock Pot Green Chili

This easy crock pot recipe creates a great green chili that has a spicy, unique flavor, but one that isn't too hot on the palate. Although this recipe makes a great chili to eat alone or with other foods, its tasty green result also works great as a salsa with tortilla chips and numerous other Mexican dishes.

Slow cooker green chili is a wonderful winter dish, but it also can be enjoyed year-round as a salsa with chips. The basic ingredient in this wonderfully spicy and flavorful dish is tomatillos. Tomatillos are a wonderful type of green tomato covered in a loose skin that is easily peeled. Tomatillos originated in Mexico and are often called Mexican tomatoes.

Cooked for hours in the slow cooker, these green tomatoes soften and cook to a wonderful flavor, along with several other mostly green ingredients. This recipe, with tomatillos, green chilies, jalapenos, cilantro, and more, ensure that this recipe definitely goes green!

This tasty green dish is great with added white accompaniments, complements that top off this dish. Items like sour cream take the edge off the spicy heat, even though the chili itself really isn't too hot to eat alone.

I've also found that pouring some green chili over a burrito--perhaps with grated cheese and sour cream--is very tasty, too. This green chili recipe is easy and versatile. If you like spicy Mexican food, you won’t be disappointed!

How to peel and clean your tomatillos!

Where do tomatillos come from? Mexico

Ingredients for Green Chili or Salsa

2 lbs. tomatillos, peeled and cut in half

½ c. (or less) chopped jalapenos

1 4-oz. can diced green chilies

1 7-oz can (or larger) green sauce (salsa verde)

1 med. onion, chopped

½-1 c. water, (depending on how thin or thick you prefer)

cilantro to taste (approx. ¼ cup fresh or dried, preferably fresh)

For a traditional tomatillo green chili, add a small amount of cooked chopped pork.(For me, though, I love this recipe without any kind of meat.)


White Accompaniments for Green Chili

several flour tortillas, torn in pieces

white cheese (Monterey jack, pepper jack, Asagio, or Swiss), grated

dollops of sour cream as desired

white hominy (optional)

Rate this recipe!

Instructions

  1. Put the first 6 ingredients in crock pot. Cook 5 to 7 hours on high.
  2. Add chopped cilantro in last hour of cooking time. When ready to serve, tear up soft flour tortillas and line bowls. Serve plenty of the chili in bowl on top of flour tortillas. Top chili with a grated white cheese and a dollop (I love saying that word!) or more of sour cream. I usually like a couple of dollops! Hominy is also a good complement as a side dish or even plopped in the chili.Yellow hominy works well, too, if that is your preference.
  3. This recipe can also be used to make a salsa verde, or green salsa, to simply eat with chips. This chili has a great flavor and can be poured over many recipes from enchiladas to burritos to chips! This green chili can also be eaten alone with chips, cheese, and other favorite items. Expand, buy a pound or so of tomatillos, and try this glorious green chili recipe!

Another Recipe with Cilantro - by the author

Another Green Chili Recipe

© 2011 Victoria Lynn

Comments

Victoria Lynn (author) from Arkansas, USA on January 28, 2013:

loveofnight--I loved tomatillos the first time I tried them, too. I recently bought some canned ones to try, but I love cooking the fresh ones in the crock pot!

Loveofnigjht Anderson from Baltimore, Maryland on January 26, 2013:

This is a must try recipe for me, I am new to tomatillos and fell in love with them the first time I used them.Thank you for this recipe, another note is that you can find tomatillos almost everywhere now. A lot of people walk by them in their grocery store believing that they are green tomatoes.Thanks for the share.

Victoria Lynn (author) from Arkansas, USA on October 15, 2012:

2patricias--I buy tomatillos at our WalMart supercenter in the vegetable section. They also sell them in cans in the Mexican food section. I like the fresh ones, though. See if you can find them. I looked at your recipe index hubs. Do those do well? It's a neat idea. Thanks for adding mine!

2patricias from Sussex by the Sea on October 12, 2012:

This looks interesting! I'm not sure I can buy tomatillos, but I'll look our for them.

Meanwhile, I am adding this to my Recipe Index for HubPages - under "Mexican" and "crock pot".

Victoria Lynn (author) from Arkansas, USA on December 25, 2011:

Thanks shea! Save this recipe for January! Merry Christmas!

shea duane from new jersey on December 24, 2011:

This sounds so wonderful (even though my belly is full of Christmas Eve ham lol). Also, I love a little sour cream on my spicy food! Great hub!

Victoria Lynn (author) from Arkansas, USA on December 24, 2011:

Dollop, dollop, DzyMsLizzy! This is a great meatless dish. The original had pork in it, but I prefer it meatless. Hope you try it and like it! Thanks for the vote!

Victoria Lynn (author) from Arkansas, USA on December 24, 2011:

Wesman, I never get tired of that kind of food, either. I can eat this stuff straight, or with a dollop of sour cream or chips or over burritos or enchiladas. It's good, if I do say so myself! :-)

Liz Elias from Oakley, CA on December 24, 2011:

This sounds wonderful! I'm always on the lookout for meatless dishes, and I'm bookmarking this one for sure! Dollop, dollop, dollop! ;-)

Voted up!

Victoria Lynn (author) from Arkansas, USA on December 24, 2011:

Thanks, davenmidtown! Yep, great for summer in the crock pot, and great for winter because it's a warm, spicy dish! That's great about your growing your own stuff for salsa. Haven't I read some of your gardening hubs? :-) Thanks for bookmarking and voting and sharing. I appreciate it! Merry Christmas!

Wesman Todd Shaw from Kaufman, Texas on December 24, 2011:

It certainly sounds like something I'd eat completely up! I never get tired of South Western or Tex Mex or traditional Mexican food!

David Stillwell from Sacramento, California on December 24, 2011:

Victoria Lynn: A great hub. I love this recipe because in the summer I do not want to stand over a hot stove making salsa or chili. This year in my garden I am going to try to grow both green and purple tomatillo just for making salsa, chili and chutney! Bookmarking this hub for later use! Sharing with followers and voting it up!

Victoria Lynn (author) from Arkansas, USA on October 18, 2011:

Yes, lady rain, it makes a great salsa, too! Hope you enjoy it. Thanks for commenting!

lady rain from Australia on October 17, 2011:

Yumm, looks like I can use this recipe to make a great salsa dip for corn chips. Thanks, Victoria.

Victoria Lynn (author) from Arkansas, USA on October 17, 2011:

It's about time to start making chili again with the cold weather coming on....

Victoria Lynn (author) from Arkansas, USA on October 10, 2011:

I hope you will, NMLady. I don't think you'll be disappointed.

NMLady from New Mexico & Arizona on October 09, 2011:

I love working w/tomatillos. I will try this!

Victoria Lynn (author) from Arkansas, USA on August 22, 2011:

That's great! Are they hard to grow? You will love this recipe, and it IS great for winter. I like it by itself in a bowl or poured on top of enchiladas or used as a dip. Yummy, yummy! Thanks for stopping by!

Leah Lefler from Western New York on August 22, 2011:

This is great - I'm always looking for tomatillo recipes (we have a garden full of tomatillo plants that will ripen in a month or so)! This would be great in the winter!