INGREDIENTS
- 1 can (14.5oz) of diced organic tomatoes
- 2 cans (4oz/each) of fire roasted diced Hatch green chiles, hot (we buy ours on Amazon b/c they can be tricky to find)
- 32 oz of organic chicken broth
- 1 small can (6oz) organic tomato paste
- 4-5 assorted hot/chili peppers (I used 1 large poblano, 2 jalapenos, and 2 large Korean hot peppers -- basically you want an equal amount of onion and pepper)
- 1 large onion, diced
- 2 TBSP garlic, minced
- 1 tsp of chili powder
- 1 tsp of garlic powder
- 1 tsp of cayenne powder
- 1 tsp of cumin
- 2 limes
- olive oil
- salt and pepper to taste
- 1-2 cups of water
FOR GARNISH (optional)
- avocado
- chopped cilantro
- cheddar cheese
- chopped fresh onions / tomatoes/ peppers
- chicharrones (I would go for this recipe instead of store-bought processed ones)
- crispy baked or fried plantain slices
directions
2. Add the remaining ingredients to the crock pot and add enough water to fill the crock pot to the top. Cover and cook on HIGH for approximately 1.5 hrs.
3. After 1.5 hrs, squeeze the juice of two limes into the crock pot mixture, stir, season with salt and pepper. Replace the lid and continue cooking on HIGH for another 30 minutes.
4. Garnish with your choice of toppings and enjoy!
NOTES:
- Growing up on Tex-mex food I have a pretty high tolerance compared to most people for spicy food. I usually like my food to have a slow burn -- a spiciness that builds bite after bite. If you are the type of person that cannot eat the hot version of Pace Picante (which I would consider to be very mild) then you may need to substitute regular peppers for chili peppers and maybe just use 1-2 jalapenos.
- Many spices such as chili powder are not gluten-free and include small amounts of flour. If being GF is a big priority and even trace amounts will upset you, make sure to buy the correct GF spices.