Chili Verde
This Chili Verde with white beans and pork is a favorite and easy chili-style recipe. Pork tenderloin is slowly cooked with chilis, green enchilada sauce and many spices. A delicious Mexican-style dish!
Servings: 6
Calories: 485kcal
Equipment
Ingredients
- 2 tablespoon olive oil
- 1½ pound pork tenderloin cut into small pieces
- 1 large onion chopped
- 4 cups chicken broth (add more if too thick)
- ½ medium jalapeno chopped
- 1½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and pepper to taste
- 1 tablespoon cornstarch
- 2 cans white beans drained and rinsed (19 oz cans)
- 1 tablespoon green Tabasco sauce
- 8 ounce green enchilada sauce
- 8 ounce canned green chiles roughly chopped (mine were chopped out of the can)
- ¼ cup chopped cilantro
Instructions
- Brown pork: Heat the olive oil in a large pot, such as a Dutch oven, over medium-high heat.
- Add broth, spices and cook: Add the cubed pork and cook until pork starts to get brown. Add onion, chicken broth, jalapeños, garlic powder, oregano, cumin, chili powder, salt, pepper and stir. Bring to a boil then turn down the heat, cover and simmer for 1 hour.
- Add beans and sauces: In a small bowl combine the cornstarch with a tbsp of water and mix to make a paste. Stir this in to the pot. Add the white beans, enchilada sauce, tabasco, and green chiles. Stir well and let simmer for another hour, stirring occasionally so that it doesn't stick to the bottom.
- Garnish and serve: Garnish with cilantro and serve with various toppings like cheddar cheese, sour cream and more sliced jalapeños.
Video
Notes
- For more tender pork, use pork shoulder. Follow the instructions as written even if using pork shoulder.
- Confidently play around with the spices to make the dish perfect for your taste.
- This is a great recipe to substitute some of the ingredients with what you have in your pantry or fridge: chives, different beans, substitute the pork with beef and add beef broth to the mix as well.
- SLOW COOKER INSTRUCTIONS: Brown the pork as required in step 1. Place the pork and remaining of ingredients (except cilantro and other toppings) in a slow cooker. Cook on low for 6 hours, or until the pork is tender.
- Store chili verde in an airtight container after it's been cooled down and add it in the fridge for up to 4-5 days. The chili will last for up to 3 months frozen.
Nutrition
Serving: 1serving | Calories: 485kcal | Carbohydrates: 54g | Protein: 45g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 660mg | Potassium: 1656mg | Fiber: 13g | Sugar: 5g | Vitamin A: 477IU | Vitamin C: 19mg | Calcium: 200mg | Iron: 9mg