Chili Verde
This chili verde recipe with white beans and pork is my take on a classic chili verde! It’s by no means authentic, but it’s delicious, loaded with all kinds of great ingredients and quite easy to make. If you’ve never made chili with pork before you might be in for a treat. As the chili cooks for a couple hours, the pork becomes really tender, and it literally melts in your mouth.
3 Easy Steps Simple Ingredients Delicious, Bold Flavors, Utterly Addictive Comforting
This chili is a simple recipe, but it’s so full of flavor, really hearty and delicious.
Ingredient Notes
Pork: You will need about 1 1/2 to 2 lb pork tenderloin for this recipe and cut it into small pieces. Traditionally chili verde is made with pork shoulder, so feel free to use that, but if you’re looking for a healthier alternative, tenderloin is the way to go. Onion: An essential ingredient to flavor any chili. Spices: The combination of garlic powder, oregano, ground cumin, chili powder and salt & pepper make this recipe the best one you’ll ever try. Jalapeno: 1/2 jalapeno chopped to add a bit of spice to the recipe, if you can’t really handle spice, you can always omit it. Sauces: I use an 8 oz green enchilada sauce combined with 1 tbsp of Tabasco sauce. Beans: Any canned white beans go great with this, make sure to drain and rinse them well before using. Cilantro: I prefer using about 1/4 cup of roughly chopped cilantro to boost up the flavor. Chicken Broth: Any brand works, keep in mind you can add more than just 4 cups if you feel the sauce is too thick. Green Chili: You’ll need 8 oz canned green chili roughly chopped. Some cans have them already chopped for you.
How to Make Chili Verde
Tips
Slow Cooker Option
This chili verde is great for the slow cooker. Brown the pork as required in step 1. Place the pork and remaining of ingredients (except cilantro and other toppings) in a slow cooker. Cook on low for 6 hours, or until the pork is tender.
Leftovers
Fridge
You can confidently store chili verde in an airtight container after it’s been cooled down and add it in the fridge for up to 4-5 days.
Freezer
If freezing, allow the dish to fully cool in a shallow container before placing in the freezer. The chili will last for up to 3 months frozen.
More Great Recipes To Try
World’s Best ChiliHealthier Beef ChiliSlow Cooker Chicken ChiliWhite Chicken ChiliChili Dogs
