Pork Chili Verde
Cornbread
Ingredients
- ½ lb ground pork
- ½ cup chopped onion
- 1 (15-oz) can great Northern beans, drained and rinsed
- ½ cup salsa verde
- 1¾ cups low-sodium chicken broth
- 2 tsp ground cumin
- 2 Tbsp chopped fresh cilantro
- ⅓ cup sour cream
Instructions
- Cook pork and onion in a skillet over medium heat until pork is browned and crumbly; drain and spoon into a 3- or 4-quart slow cooker. Stir in beans, salsa, broth, and cumin.
- Cover and cook on LOW 6 to 8 hours. Stir in cilantro. Serve chili with sour cream.
Side Dish Ingredients
- 1 (8.5-oz) pkg cornbread and muffin mix
Side Dish Instructions
- Bake cornbread according to package directions. Serve 2 servings, and reserve remaining servings for another meal.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 6 | |
| Calories |
533
|
185
|
718
|
| Fat (g) | 25 | 6 | 31 |
| Sat. Fat (g) | 10 | 3 | 13 |
| Protein (g) | 34 | 3 | 37 |
| Carb (g) | 40 | 30 | 70 |
| Fiber (g) | 11 | 0 | 11 |
| Sodium (mg) | 1358 | 367 | 1725 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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