When you prepare chili in a slow cooker, hearty roasts are the ideal meat choice.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet heat oil over medium-high heat. Add meat, half at a time, and cook until brown. Drain off fat.

  • Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in beans, tomatillos, onion, chile peppers, garlic, cumin, and salt. Pour broth over mixture in cooker.

  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours.

  • Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

300 calories; 11 g total fat; 3 g saturated fat; 76 mg cholesterol; 606 mg sodium. 21 g carbohydrates; 4 g fiber; 29 g protein;

Reviews (4)

28 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
My family loves this recipe- I always double it and we rarely have leftovers. I serve it with fresh lime quarters, sour cream and hot tortillas. Delish!
Rating: Unrated
I used beef instead of pork. The lime adds flavor to it.  I've never had it before but  I like it.
Rating: Unrated
Not good. At all.
Rating: Unrated
very bland.  not impressed.  I added extra lime cumin and cilantro to try and salvage it