Pork Chili Verde Recipe
This pork chili verde is creamy, flavorful, and perfect for any time of the year!
Servings: 6 servings
Ingredients
- 1 pork tenderloin, about 1-1.25 pounds
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 16- ounce jar of salsa verde
- 1 4- ounce can of green chilis
- 1 13.5- ounce can of full-fat coconut milk
- ½ cup of fresh lime juice, about 4 limes
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 2 15- ounce cans of pinto beans, drained and rinsed
- 1 cup white rice
- Fresh cilantro, to serve
- Sliced fresh jalapeno peppers, to serve
- Sour cream, to serve
- Sliced limes, to serve
Instructions
- Place the pork, onion, garlic, salsa, canned chilis, coconut milk, lime juice, cumin, and sea salt in a slow cooker. Cook on high for 3 hours or on low for 6 hours.
- Shred the pork with a fork, stir in the beans, and let cook for 30 more minutes, until the beans are heated through.
- After you add the beans, cook the rice on the stovetop according to package instructions.
- Serve the chili over the white rice and garnish with the cilantro, jalapenos, sour cream, and sliced limes.
Notes
- To make on the stovetop: Dice the pork into 1/2 inch pieces, then add one tablespoon of extra-virgin olive oil to a large pot and saute the pork over medium-high heat, until browned, then remove from the pot. Add the garlic and onion to the pot and saute for about 5 minutes, until the onions are translucent, then add the pork, salsa, canned chilis, coconut milk, lime juice, cumin, sea salt, and beans. Cook over medium-low heat for about 30 minutes, until the pork is fully cooked through. At this stage, the pork will be fully cooked, but not yet shreddable. If you'd like it to be a shreddable consistency, continue to simmer over low heat for about 2 hours.
Nutrition
Calories: 579kcal | Carbohydrates: 71.5g | Protein: 36.9g | Fat: 17.1g | Cholesterol: 61.4mg | Sodium: 619.6mg | Fiber: 13.7g | Sugar: 2.7g