Recipe: Chili Verde With Pork
My chili verde with pork is rich, and full of southwestern flavors! The tomatillo’s have a zesty bright taste giving the chili that beautiful green color, and creamy texture. This healthy recipe is simple to make and feeds a large group. I usually make this with leftovers from slow cooker pulled pork, but you can use any cooked and cubed pork. Omit the jalapeño if you don’t like spice or are serving this to children.
Total Time:55 minutes
Yield: 6 serving(s)
- 2 tablespoons olive oil
- 2 cups pulled pork (I use leftovers from slow cooker pork tenderloins, but you can use 2 cups cubed cooked pork too)
- 2 large cans whole tomatillo's
- 1 small can green chillis
- 1 yellow onion chopped
- 2 cloves garlic chopped or 1 tablespoon chopped garlic
- 4 green onions diced
- 2 cups chicken broth
- 2 cups frozen corn
- 2 cans white northern beans rinsed
- 1/3 cup cilantro washed and cleaned off the stem then diced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 jalapeño seeded and diced
- 1 small container plain Greek Yogurt
- In a food processor blend 2 cans of tomatillo's and garlic, and cilantro until smooth.
- In a large pot sauté onion, in 2 tbsp olive oil. Add in the tomatillo mixture from the food processor, can of chilis, chicken broth, shredded pork, beans, corn, cumin, chili powder, salt, and pepper then cook for 30 minutes.
- Taste the chili to check how spicy it is. Add in 1/2 to 1 whole jalapeño based on taste along with 2 tbsp of Greek yogurt, and 3 of the diced green onions(reserving some for garnish). Simmer an additional 15 minutes.
- Chili can be served immediately and lasts 3-4 days refrigerated. Serve with a teaspoon of Greek yogurt instead of sour cream, green onion, shredded cheese if you like, and your favorite hot sauce.
Nutrition Information Per Serving
Protein: 29 gram(s)
Fat: 8 gram(s)
Carbohydrates: 61 gram(s)
Fiber: 10 gram(s)
From the kitchen of: Get Healthy U