Zippy Pork Chili Verde Recipe

4.5 4
Zippy Pork Chili Verde Recipe
Zippy Pork Chili Verde Recipe photo by Taste of Home
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Zippy Pork Chili Verde Recipe

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4.5 4
Publisher Photo
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."
Recommended: 52 Date Night Dinners
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

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

  • 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
  1. 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.
Originally published as Chili Verde in Quick Cooking September/October 2001, p44

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