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 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 (15-oz) cans green enchilada sauce
- 1 (14.5-oz) can chicken broth
- 2 (4-oz) cans chopped green chiles
- 1 Tbsp ground cumin
- 1 tsp pepper, ½ tsp salt
- ¼ cup chopped fresh cilantro
- 1 (8-oz) pkg Monterey Jack cheese with peppers, shredded
Instructions
- Melt butter in a large Dutch oven over medium heat; add pork, poblanos, onions, bell pepper, and garlic.
- Cook, stirring occasionally, 10 to 15 minutes or until vegetables are tender.
- Stir in enchilada sauce, broth, chiles, cumin, pepper, and salt; bring to a boil over medium heat, reduce heat, and simmer 30 minutes, stirring occasionally.
- Stir in cilantro. Top servings with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
