Spicy Pork & Green Chili Verde Recipe

4.5 3 3
Spicy Pork & Green Chili Verde Recipe
Spicy Pork & Green Chili Verde Recipe photo by Taste of Home
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Spicy Pork & Green Chili Verde Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. + standing Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. + standing Cook: 25 min.

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

Directions

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. Yield: 6 servings.
Originally published as Spicy Pork & Green Chili Verde in Taste of Home September/October 2015, p71

Nutritional Facts

1 cup (calculated without optional toppings): 235 calories, 9g fat (4g saturated fat), 75mg cholesterol, 913mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 25g protein.

  • 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
  1. 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.
  2. Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers.
  3. In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon.
  4. 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. Yield: 6 servings.
Originally published as Spicy Pork & Green Chili Verde in Taste of Home September/October 2015, p71

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Reviews forSpicy Pork & Green Chili Verde

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qalady01 User ID: 5774249 256686
Reviewed Nov. 12, 2016

"Delicious!"

MY REVIEW
lolohiser User ID: 5362556 249426
Reviewed Jun. 14, 2016

"This was a pretty good chili in a pinch. Will keep it in the file."

MY REVIEW
justmbeth User ID: 1196484 241569
Reviewed Jan. 11, 2016

"It's a really good tasting chili. I wish it made more. I may need to double next time so I have leftovers. The pain point was peeling the peppers after roasting, but otherwise easy to bring together. My husband and I both thought it was only a touch spicy but our teenager, who is more sensitive to spice, thought it was too spicy."

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