Chili Verde Recipe

Chili Verde Recipe photo by Taste of Home

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Leftover pork adds heartiness to this zippy chili from Jo Oliverius of Alpine, California. "It's great on a cool night with a stack of tortillas," she comments. I've taken it to many gatherings and it's always gone when the party's over."

This recipe is:

Quick

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Chili Verde Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

5 10 15

Ingredients

2 cups cubed cooked pork (about 1 pound)
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) chili with beans, undrained
1 can (14-1/2 ounces) stewed tomatoes
1-1/2 to 2 cups green salsa
1 large onion, chopped
2 cans (4 ounces each) chopped green chilies
2 garlic cloves, minced
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin

Directions

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 306 calories, 7 g fat (2 g saturated fat), 59 mg cholesterol, 862 mg sodium, 33 g carbohydrate, 8 g fiber, 28 g protein.

Originally published as Chili Verde in Quick Cooking September/October 2001, p44

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia