PORK CHOP CHILI RECIPES

Name: Spicy Pork & Green Chili Verde
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 6 poblano peppers; 2 tablespoons butter; 1-1/2 pounds pork tenderloin, cut into 1-inch pieces; 2 medium sweet red or yellow peppers, coarsely chopped; 1 large sweet onion, coarsely chopped; 1 jalapeno pepper, seeded and finely chopped; 2 tablespoons chili powder; 2 garlic cloves, minced; 1 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 cups chicken broth; Optional toppings: Sour cream, shredded Monterey Jack cheese, crumbled tortilla chips and lime wedges

SPICY PORK & GREEN CHILI VERDE RECIPE: HOW TO MAKE IT

Spicy Pork & Green Chili Verde Recipe: How to Make It image

My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. —Anthony Bolton, Bellevue, Nebraska

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 poblano peppers
2 tablespoons butter
1-1/2 pounds pork tenderloin, cut into 1-inch pieces
2 medium sweet red or yellow peppers, coarsely chopped
1 large sweet onion, coarsely chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups chicken broth
Optional toppings: Sour cream, shredded Monterey Jack cheese, crumbled tortilla chips and lime wedges

Steps:

Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers., In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon., In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired.

Nutrition Facts : Calories 235 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 913mg sodium, CarbohydrateContent 14g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 25g protein.

SPICY PORK & GREEN CHILI VERDE RECIPE: HOW TO MAKE IT

Spicy Pork & Green Chili Verde Recipe: How to Make It image

My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. —Anthony Bolton, Bellevue, Nebraska

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 poblano peppers
2 tablespoons butter
1-1/2 pounds pork tenderloin, cut into 1-inch pieces
2 medium sweet red or yellow peppers, coarsely chopped
1 large sweet onion, coarsely chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups chicken broth
Optional toppings: Sour cream, shredded Monterey Jack cheese, crumbled tortilla chips and lime wedges

Steps:

Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers., In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon., In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired.

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