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Spicy Pork & Green Chili Verde

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
  • Total Time
    Prep: 40 min. + standing Cook: 25 min.
  • Makes
    6 servings

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition 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.
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