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My review
Green Enchilada Pork Chili
Jason N - Home Chef
"A delicious, Mexican-inspired green pork chili. When garnished with fresh tomatoes, avocado, sour cream, and tortilla chips this is a hearty meal with a tangy and spicy finish."
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Ingredients
1 h servings 315 calsOriginal recipe yields 8 servings (64 ounces)
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Directions
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- In a 4 quart pot, heat 2 tablespoons olive oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the browned pork and jalapenos from the pot and set aside.
- In the same pot used to cook the meat, add the remaining 2 tablespoons olive oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute.
- Reduce the heat to low. Sprinkle the flour over the onion and garlic. Cook, stirring for three minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water.
- Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the soup to a boil. When the soup boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in chopped cilantro and lime juice.
Nutrition Facts
Per Serving: 315 calories; 22.6 g fat; 15.6 g carbohydrates; 12.8 g protein; 59 mg cholesterol; 379 mg sodium. Full nutrition
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Reviews
Read all reviews 4251 Ratings
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Most helpful positive review
11/22/2008
I used a pork butt roast that I slow cooked the day before. Retain the drippings and separate the fat. (about 2 cups of broth, may need to add a little water) Instead of green enchilada sauce...
Most helpful critical review
12/3/2007
This had a good flavor but was not chili-ish at all. It was like enchilada sauce with a bit of meat in it. We enjoyed it with chips but it needed something else. Too saucy not enough substance.
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11/22/2008
I used a pork butt roast that I slow cooked the day before. Retain the drippings and separate the fat. (about 2 cups of broth, may need to add a little water) Instead of green enchilada sauce...
3/4/2007
This is delicious. The only thing I changed was to add some stewed tomatoes, and the juice from a whole lime instead of a half. Love this.
12/3/2007
This had a good flavor but was not chili-ish at all. It was like enchilada sauce with a bit of meat in it. We enjoyed it with chips but it needed something else. Too saucy not enough substance.
1/5/2010
I made this with 2lbs of pork tenderloin that I cooked in the slow cooker all day with 1 can of Dr. Pepper, 1 cup f BBQ sauce, and 1 cup of beef broth. I cut the pork into cubes and used it in ...
12/10/2009
This had a very good flavor and was easy to make! I addes some potatoes but only because I like my soups chunky. I've done this one with chicken too and it turned out great as well.
9/27/2007
Very good and easy. I added shredded pork which I think gave it more texture and a dollop of sour cream prior to serving.
11/14/2010
Excellent recipe!!! We used a smoked pork butt and served this with chips, sour cream and avocado. YUMMY and filling!!
9/28/2010
This is the most AWESOME chili, I followed the directions exactly and everyone loved it! I did heat up some floured tortillas for dipping!