This blog post contains #sponsored content.
Fall is finally here! It may still be hot in Texas, but that’s not going to stop me from making my family arich, warm, and comforting pot of green chili. For this recipe I am using Open Prairie®Natural* Pork Loin; this is a spin on the traditional “Chile Verde.” This is one of my favorite cuts of meats because it is so versatile! And with quality meat you can be sure your dinner is always going to be a hit.
*Minimally processed. No artificial ingredients
What you need to make Pork Green Chili
Pork Loin
Onions
Garlic cloves
Bay leaves
cooking oil
White beans (optional)
Zuchinni
Tomatillos
Poblano peppers
Mexican oregano
Spices: Salt, pepper, and cummin
Garnish: Sour cream, red onion, jalapenos, cilantro, cheese, tortilla chips
Pork Green Chili
Ingredients
- 4 lb Open Prairie® Natural* Pork Loin
- ½ onion
- 4 garlic cloves
- 2 bay leaves
- 1 teaspoon salt
- Cooking oil
- 1 15 oz can white beans (optional)
- –For the Green Sauce–
- 1 large zucchini
- 12 oz tomatillos
- 2 poblano peppers
- ¼ onion
- 2 garlic cloves
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cumin
- –Garnish–
- Sour cream
- Chopped red onion
- Sliced jalapeños
- Cilantro
- Tortilla chips
Instructions
- Cut the pork loin into small bite size pieces. Transfer to a large Dutch oven pot and add enough water to cover the meat. Add the ½ onion, bay leaves, garlic and salt. Cook uncovered on medium heat until all the water has evaporated and the meat is tender (about 45 minutes).
- Preheat oven to 400 degrees Fahrenheit.
- Cut the zucchini into four pieces and the tomatillos into halves and place, cut side down on a baking sheet lined with parchment. Bake for 20 minutes or until tender.
- Place the poblano peppers directly on the stove burner to char the skin. Turn several times until evenly charred. You can also place the peppers directly under the broiler. Both methods take only a few minutes.
- While the peppers are still hot place them in a sealed container and let them steam for a few minutes. Remove the peppers and transfer onto a cutting board. Remove the skin, and cut the peppers open to remove the seeds and veins. Set apart.
- Blend the zucchini, tomatillo, poblano peppers, onion, garlic, oregano, salt, pepper and cumin, until very smooth. Add some water until you reach the desired consistency.
- Once all the water has evaporated from the Dutch oven, add a couple of tablespoons of cooking oil and slightly brown the meat.
- Pour in the sauce and beans. Stir around and cook for 15 minutes with the lid on.
- To serve, garnish with onions, sour cream, sliced jalapeno and fresh cilantro.
- Enjoy!
