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
- Olive Oil
- Salt & Pepper
chili verde directions
- Prep your ingredients: Finely mince onions, garlic, and jalapenos. Dice the pork tenderloins, discarding any fat or silver skin.
- 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.
- When the pork is finished browning, remove from the pan, and let cool.
- 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.
- 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.
- 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.