Chili Verde
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
6
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Calories
485 kcal
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Course
Main Course, Dinner
Chili Verde
Description
Chili Verde combines cubed pork tenderloin with a mix of green enchilada sauce, chopped green chiles, white beans, and chicken broth, along with spices such as cumin, oregano, and chili powder. The pork is browned first, then simmered with onions and jalapeños to tenderize and infuse flavor. Cornstarch is added to thicken the sauce before combining the beans and sauces for a longer simmer, creating a rich texture. The stew is finished with chopped cilantro, which adds freshness and brightness.
The resulting dish is hearty and smooth with tender meat and softened beans, balanced by a mild heat from jalapeño and Tabasco sauce. The cooking process involves a slow simmer that helps meld the flavors fully and tenderizes the pork.
This chili verde recipe works well as a main dish, suitable for serving with cheddar cheese, sour cream, and extra jalapeños for those preferring more heat. It pairs nicely with simple sides like rice or warm tortillas to soak up the sauce.
The notes recommend using pork shoulder for even more tender meat and note that the stew can be prepared in a slow cooker after browning the pork. Leftovers keep well in the refrigerator for several days or can be frozen for up to three months, providing convenient meal options.
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 jalapeño chopped
- 1½ teaspoon garlic powder
- 1 teaspoon oregano dried
- 2 teaspoon cumin ground
- 1 teaspoon chili powder
- salt to taste
- black 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 green chiles roughly chopped (mine were chopped out of the can, canned
- ¼ cup cilantro chopped
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.
Notes
- Using pork shoulder instead of tenderloin can yield more tender meat without changing the cooking steps.
- The spice mix can be adjusted to suit personal taste preferences.
- You can substitute or add ingredients like different beans, chives, or even beef with beef broth as an alternative.
- For a slow cooker, brown the pork first, then cook on low for about 6 hours until tender.
- Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 485kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 45g | 90% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 660mg | 28% |
| Potassium | 1656mg | 35% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 19mg | 21% |
| Calcium | 200mg | 20% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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