Crowd-Pleaser
Pork Verde Chili
Ingredients
- ¼ cup butter
- 2 (1-lb) pork tenderloins, trimmed, and cut into 1-inch pieces
- 2 poblano peppers, seeded and chopped
- 2 onions, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 (28-oz) can green enchilada sauce
- 2 cups less sodium chicken broth
- 2 (4-oz) cans diced green chiles
- 2 Tbsp ground cumin
- 1 tsp pepper
- ½ tsp salt
- ¼ cup chopped fresh cilantro
Instructions
- Melt butter in a large Dutch oven over medium heat; add pork, poblanos, onions, bell pepper, and garlic. Cook 10 to 15 minutes or until pork is done and vegetables are tender, stirring occasionally.
- Stir in enchilada sauce, broth, chiles, cumin, pepper, and salt; bring to a boil, reduce heat, and simmer 30 minutes, stirring occasionally. Stir in cilantro.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
249
|
249
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 26 | 26 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 2 | 2 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
