Filed Under: main-dish, mexican, simmer, vegetable, Vegetables

Chili Verde

This easy-to-make chili is a packed with fresh cilantro and tomatillos. Alternatively, it can be used as a warm dip with tortilla chips.

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April 8th, 2012

Submitted by Karen Gold, Ottawa, ON; Tested by Greg Bilyk

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Servings
6
Prep Time
20 minutes
Cook Time
45 minutes
Ingredients
  • 1 pork tenderloin
  • 1 bunch cilantro
  • 1 large red onion
  • 5 cloves garlic
  • 6 tomatillos
  • 3 large anaheim peppers
  • 4 jalapeno peppers
  • dashes lime juice
  • 1/2cup rice
  • 2 1/2 Cups chicken broth
  • 11/2 teaspoons cumin seeds
  • 1/2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1 can black beans (optional)
    • Directions
  • 1.

    Slice the pork tenderloin and sauté in a large pot until cooked.

  • 2.

    Meanwhile, roast the peppers and tomatillos on the top shelf in a 400º oven.

  • 3.

    Pulse the tomatillos in a food processor.

  • 4.

    Remove the pork tenderloin pieces from the pot and add the onions, garlic and dry ingredients and sauté.

  • 5.

    Toss the roasted peppers, garlic and cilantro in food processor with the tomatillos, and pulse again.

  • 6.

    Once the onions are brown, add the meat back in the pot.

  • 7.

    Add green mixture from food processor to the pot, and add rice and chicken broth. Add black beans if desired.

  • 8.

    Simmer 45 minutes. If you have more time, slow cook for hours to merry all the flavours.

    • Chili Verde
    Photo Credit: Greg Bilyk
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