Chili Verde

Turn a ladleful of this hearty chili into a satisfying meal any time of day. Enjoy it hot from the pot just as it is, add diced potatoes to stick to your ribs, or scoop it over a bowl of rice for a full-fledged supper. We . We served it first as a cheeky spin on a “walking taco”. On top crunchy Sweet Potato Quick Chips, with a dollop of sour cream, and some freshly torn cilantro, this Chili Verde recipe made a killer appetizer.

chili verde recipe

• Yield: 8 Dinner Portions
• Prep Time: 20 Minutes
• Cook Time: 1½-2 Hours

chili verde ingredients

• 1 Onion
• 2 Cloves of Garlic
• 2 Jalapenos
• 3 Small Cans Minced Green Chiles
• 2 Pork Tenderloins
• ¼ Cup Cornstarch
• 2 teaspoons Oregano
• 2 teaspoons Coriander
• Water
• Olive Oil
• Salt & Pepper

chili verde directions

1. Prep your ingredients: Finely mince onions, garlic, and jalapenos. Dice the pork tenderloins, discarding any fat or silver skin.
2. To a sauce pot add a couple tablespoons of olive oil and turn to high heat. Once the pan is hot, add your pork tenderloin, season with salt and pepper, and sear on all sides.
3. When the pork is finished browning, remove from the pan, and let cool.
4. To the same sauce pot add a few more tablespoons of olive oil and the onions, garlic, jalapenos, minced green chilis, oregano, and coriander. Cook until everything is tender.
5. Once the pork has cooled a bit, toss with the cornstarch. Combine the pork with the sauteed vegetables; expect everything to thicken up when you stir it altogether.
6. Fill the pot with water, just about covering the pork, and place it back on a burner at medium-low heat. Let simmer 1-2 hours or until the chili has thickened to your liking. Taste one last time before service and adjust the seasonings accordingly.

chile verde tips and tricks

• If the chili isn’t thick enough to your liking, you can always add 2 Tb of cornstarch to a cup and whisk together with 1/4 cup of cold water. Slowly pour while stirring the chili and it will thicken up pretty quickly.