Pork Chili Verde – a favorite and easy chili recipe. Pork tenderloin is slowly cooked with chiles, green enchilada sauce and many spices. A delicious Mexican dish!
Today I bring to you a really tasty pork chili verde recipe! I know it’s not really winter weather anymore, but sometimes I just want and crave chili! Today was one of those days. I woke up this morning and all I could think of was chili. So I decided to make some with pork. If you’ve never made chili with pork before you might be in for a treat. As the chili cooks for a couple hours, the pork becomes really tender, and it literally melts in your mouth.
This pork chili verde is a simple recipe, but it’s so full of flavor, really hearty and delicious.
I used a pork tenderloin here, which I cut into small cubes. First you need to cook the pork with a little bit of olive oil until it starts browning. Then we need to add the onion and chicken broth and just let it simmer for about an hour, at which point we need to add all the spices, the beans, green chilis and green enchilada sauce. Now we need to let it simmer again for another hour. You need to let it cook for the 2 hours and let all the flavors develop.
Trust me, the wait time is so worth it, the payout will be awesome! Before serving it you do have to add the cilantro, and I added quite a bit of cilantro to this chili and I loved it, this is coming from someone who is not a big fan of cilantro. I also topped my chili with a bit of cheddar cheese and some sour cream. Yummy! That’s all I can say. One bowl will not be enough!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Looking for more recipes? Follow on...
Pork Chili Verde
- 2 tbsp olive oil
- 1 pork tenderloin (about 1 1/2 to 2 lbs), cut into small pieces
- 1 large onion chopped
- 4 cups chicken broth (add more if too thick)
- 1 1/2 tsp garlic powder
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp cornstarch
- salt and pepper to taste
- 1/2 jalapeno chopped
- 1 tbsp green Tabasco sauce
- 8 oz green enchilada sauce
- 8 oz canned green chiles roughly chopped (mine were chopped out of the can)
- 2 cans white beans drained and rinsed
- 1/4 cup chopped cilantro
- In a large pot (I used a Dutch oven) add olive oil, pork and cook until pork starts to get brown. Add onion and chicken broth and simmer for 1 hour.
- Add spices, garlic powder, oregano, cumin, chili powder, cornstarch, salt, pepper, jalapeno, Tabasco sauce and stir. If the sauce is too thick add a bit more chicken broth. Add enchilada sauce, green chiles, and white beans, stir well and let simmer for another hour, stirring occasionally so that it doesn't stick to the bottom. As this chili cooks, the pork becomes tender and starts shredding a bit in the chili. Top with chopped cilantro.
- Serve with various toppings like cheddar cheese, tabasco sauce, sour cream and more sliced jalapenos.