Slow Cooker Chili Verde

Slow Cooker Chili Verde

POINTS® Value: 5.5 Servings:  4 Works with Simply Filling

This pork and vegetable green chilli is delicious over polenta, but you can spoon it over canned, heated pinto or kidney beans if you prefer.

	1 portion fresh red chilli(s), use 1 green
	10 spray low-fat cooking spray
	1 small onion(s), diced
	1 clove garlic, minced
	1 medium courgette, trimmed and diced
	450 g pork tenderloin, cut into 1-inch chunks
	8 quantity cherry tomatoes, chopped
	1/2 teaspoon ground cumin
	1/8 teaspoon cayenne pepper, or 1/4 tsp chilli powder
	1/4 teaspoon oregano, dried, crushed
	1 teaspoon salt
	1/4 teaspoon pepper, black
	1 can Baxters Favourites Chicken Broth, use 240ml
	225 g polenta

·        Place chilli 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 chilli, turning every few minutes, until browned.) Place in a re-sealable plastic bag; close and set aside.

·        Heat cooking spray in a large frying pan. Add onion, garlic and courgette; sauté over high heat, stirring frequently, until tender, about 3 to 5 minutes. Spoon vegetables into a slow cooker; add pork and cherry tomatoes.

·        Remove chilli from bag and hold under running water; scrape off skin with fingers. Chop and add to slow cooker; add cumin, cayenne or chilli powder, oregano, salt, pepper and broth. Cover and cook stew on low for 6 to 7 hours.

·        Cut polenta into small pieces; place in a microwave-safe serving bowl. Microwave on HIGH until polenta is hot and tender, about 2 minutes. Mash polenta and then beat with a spoon to a fluffy consistency. Spoon stew over polenta and serve