Crockpot Wednesday: Chile Verde

Wow - it's been awhile since I've actually used my crockpot! Been kinda busy. Have had some bad days (my dear Aunt Laura passed away) and some good days (started working part time!). In between all that, I have been to a Naturopathic doctor to see if I can get a few things to start working right in my body and to get rid of these horrible rashes I've been having. Well, I don't get to eat all sorts of exciting things anymore. My favorite fruit - strawberries - are out and I can't have cow's milk or eggs. Also, to reduce my insulin I am off of all carbs except for brown rice, brown rice pasta (which is suprisingly pretty good!), millet, and quinoa - and I can only have one of those a day! I have had quinoa before, but not the millet - and I haven't been brave enough to make any yet! So I have had to get creative with my meals. I am slowly adjusting, but I feel alot better. My skin is getting better, too!

So, here is a crockpot meal made of ingredients that I can have! And, it's one of Joe's favorite dishes when he eats out at Mexican restaurants! It was a success!

Chile Verde

4 pound chuck roast or pork shoulder roast

1 green bell pepper, diced

1 small onion, diced

1 (4 oz) can diced green chilies

10 tomatillos, diced (or use a bottle of salsa verde)

4 cloves garlic, minced

2 tsp. kosher salt

2 tsp. cumin

2 tsp. sage

1 T. oregano

1/2 tsp. red pepper flakes

Place roast in crockpot, add peppers and onions. Mix remaining ingredients and pour over roast. Cook on low for 8-10 hours or on high for 6 hours. Shred meat. Serve with tortillas or rice and beans.

*I put my tomatillos in the blender and pulsed them instead of dicing them, less work!! This recipe also called for a can of diced tomatoes, but I decided not to put them in. Didn't miss them! Also, we like things a bit more spicy, so I added some cayenne.

Joe ate it up and said we should definitely do this one again!