Crockpot Venison Chili Verde

As I've mentioned before, I love Mexican food. Green sauce is one of my favorites- as enchilada sauce, smothered on burritos and in the crockpot. I have to admit, I typically use canned green sauce. However, not any more. I'm trying to make a conscious effort at eating better and I'm starting to read more ingredient labels for the whole family, not just the boys. Have you ever read a canned green sauce label? Ouch! It's full of corn syrup, MSG, hydrolyzed yeast and the list goes on. Wow, I was disgusted. Then I saw that the Whole Gang's friday foodie fix was tomatillos. This really got me thinking- I had to make a green sauce. Okay, one problem. There were no tomatillos in town....oh well. It's tomatillos-less green sauce and it is so, so yummy. It just won't make it to this week's foodie fix list.

I want to make a big batch of it and can it myself. Ha, take that canned green sauce. I'm on a mission now. In all honesty, I'm quite proud of my recipe. I always get excited when I make something and when it tastes really, really good and we all go back for seconds, I'm even more excited. You could use this meat for tacos, burritos, enchiladas or mix it up with rice and beans for a shell-less taco salad. Enjoy!

Crockpot Venison Chili Verde

2-pounds venison cutlets, or other meat of choice

1/2 cup water

2 jalapeno peppers, roasted

2 serrano peppers, roasted

2 banana peppers, roasted

1/2 white onion, chopped

1 bunch cilantro, chopped

1 teaspoon sea salt

1 Tablespoon cumin

1 Tablespoon oregano

1 teaspoon chili powder

2 Tablespoons tapioca starch

1/2 cup water

Topping

lettuce, chopped

tomatoes, chopped

onion, chopped

cilantro, chopped

avocados, chopped

black olives

 

1. Place venison cutlets and 1/2 cup water in crockpot in the morning, set on high for about 4-6 hours, then turn to low.

2. To make sauce, begin by roasting peppers. Place the peppers over medium-high heat, turning every couple of minutes. When all sides are browned and skins soften, the peppers are ready. Roasting takes about 7-10 minutes.

3. When done, cut ends off and cut in half. Remove seeds. Chop.

4. Dissolve tapioca starch in 1/2 cup water.

5. In blender, place chopped peppers, onion, cilantro, sea salt, cumin, oregano, chili powder, tapioca starch and water. Blend on high until it is pureed.

6. Pour sauce venison and let cook in crockpot for the day.

7. To shred, venison needs to be cooked and soft. Using two forks, place one in the piece of meat and use the other one to shred the meat apart. 

8. Place on gluten-free tortilla of choice or go tortilla-less and grab a side of gluten-free chips. Top meat with whatever you choose, some ideas include lettuce, tomatoes, onions, cilantro, avocados, black olives, etc. You could also serve with a side of rice and beans.