Pork Chili Verde

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Prep
Time
Total Time
Number Of
Ingredients
11
Servings8

Tender pieces of pork shoulder simmered with tomatillos, garlic, zesty tomatoes, jalepenos and sweet red peppers for a Mexican twist on chili

Ingredients
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1-1/2 pounds boneless pork shoulder, trimmed, cut into 1/2-inch pieces
  • 1 cup vegetable broth, divided
  • 1 cup chopped sweet onion
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 large jalapeno pepper, seeded, finely chopped
  • 1 medium red bell pepper, chopped
  • 1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, undrained
  • 1 can (15 oz each) pinto beans, drained, rinsed
  • 1 can (28 oz each) tomatillos, drained, blended smooth
  • 1 tablespoon cornstarch
  • Chopped cilantro, optional
  • Sour cream, optional

Purchase ingredients from Peapod or Amazon

 
Directions
  1. Heat oil in large saucepan over medium-high heat. Add pork; cook until browned, stirring occasionally. Remove from saucepan; set aside and keep warm. Reduce heat to medium.
  2. Add 1/4 cup vegetable broth to sauce pan, stirring to loosen brown bits from bottom of pan. Add onion, garlic, salt, cumin and black pepper; cook 5 minutes or until onion is tender, stirring occasionally.
  3. Add jalapeno and red bell pepper; cook 5 to 7 minutes or until tender, stirring occasionally. Return pork to saucepan; stir in undrained tomatoes, beans and tomatillos. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
  4. Meanwhile, stir together remaining 3/4 cup vegetable broth with cornstarch. Stir in broth mixture to saucepan; cook 5 to 7 minutes more or until chili has thickened, stirring occasionally. Top each serving with chopped cilantro and sour cream, if desired.
Cook's Tips

To blend tomatillos, place in blender or food processor; pulse until smooth. For extra heat, add more chopped jalapeno or try a spicier pepper, such as a habanero.

Cook's Tips

To blend tomatillos, place in blender or food processor; pulse until smooth. For extra heat, add more chopped jalapeno or try a spicier pepper, such as a habanero.

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Nutrition Information
Calories: 245 View complete nutrition information
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