Serves 6 to 8

  • 4 cups gluten-free, low-sodium chicken broth or stock
  • 1 1/2 cups diced tomatoes or one 14.5-ounce can no-salt-added diced tomatoes
  • One 7-ounce can mild, fire-roasted, diced green chilies
  • 1 medium yellow onion, diced
  • 3 tomatillos, husked and diced
  • 1 Tbsp. ground cumin
  • 1 Tbsp. dried oregano
  • 2 tsp. garlic powder
  • 1 1/2 to 2 pounds pork roast
  • Shredded cheddar cheese for serving, optional
  • Sour cream for serving, optional

    In a slow cooker, combine the broth, tomatoes, chilies, onion, tomatillos, cumin, oregano and garlic powder. Add the pork, cover and cook on low for 8 to 10 hours.

    Remove the roast and allow to cool. When it is cool enough to handle, shred the meat, discarding any fat pieces. Return the meat to the chili in the slow cooker. Serve, topping with cheese and sour cream if desired.

    Recipe from Gluten-Free Family Favorites © Kelli and Peter Bronski, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

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