Spicy Pork & Green Chili Verde Recipe

Name: Spicy Pork & Green Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Place poblano peppers on a foil-lined
2
. 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.
3
Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers.
4
In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon.
5
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.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Pork & Green Chili Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Pork & Green Chili Verde

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