PORK TENDERLOIN CHILI VERDE RECIPES

PORK CHILI VERDE (GREEN PORK CHILI) | ALLRECIPES

Pork Chili Verde (Green Pork Chili) | Allrecipes image

This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.

Provided by Chef John

Categories Pork Chili

Total Time 2 hours 25 minutes

Prep Time 20 minutes

Cook Time 2 hours 5 minutes

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 yellow onion, diced
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
10 fresh tomatillos
3 jalapeno chile peppers, seeded
1 poblano chile pepper, seeded
6 cloves peeled garlic
½ cup packed cilantro leaves
1 bay leaf
2 ½ cups chicken stock, or as needed
1 ½ pounds Yukon Gold potatoes, quartered
freshly ground black pepper
¼ cup sour cream
pickled red onions (optional)
1 tablespoon chopped fresh cilantro

Steps:

Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

Nutrition Facts : Calories 569.4 calories, CarbohydrateContent 42 g, CholesterolContent 95.9 mg, FatContent 32.2 g, FiberContent 5.7 g, ProteinContent 29.3 g, SaturatedFatContent 11 g, SodiumContent 1484.6 mg, SugarContent 3.7 g

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI ...

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili ... image

My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!

Provided by Sally Renz Cummings

Categories Pork Chili

Total Time 110 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 ½ pounds pork tenderloin, cut into 2 inch strips
1 small onion, coarsely chopped
1 small red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

Steps:

Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
Break up pieces of cooked pork to thicken the chili before serving.

Nutrition Facts : Calories 245.1 calories, CarbohydrateContent 31.9 g, CholesterolContent 37.1 mg, FatContent 2.8 g, FiberContent 12.6 g, ProteinContent 24 g, SaturatedFatContent 0.9 g, SodiumContent 1044.6 mg, SugarContent 2.6 g

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