Best 6 Green Hell Chili Verde With White Beans And Pork Recipes

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Green hell chili verde with white beans and pork is a flavorful and hearty dish that is sure to impress your taste buds. The combination of tender pork, creamy beans, and a spicy green chili sauce creates a meal that is both satisfying and delicious. This recipe is perfect for a cold winter night or a summer cookout.

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CHILE VERDE (GREEN CHILI WITH PORK) RECIPE - (4/5)



Chile Verde (Green Chili With Pork) Recipe - (4/5) image

Provided by mkuchel

Number Of Ingredients 13

2 to 3 pound pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
1 large chopped onion
1 head minced garlic
6 tablespoons flour
1 (15-ounce) can tomatoes, drained
2 cups diced green chilies
3 large tomatillos, husks removed and coarsely chopped
2 to 4 teaspoons jalapeños, chopped
5 cups chicken broth
2 tablespoons ground cumin, or to taste
2 tablespoons ground chili powder
1 teaspoon salt

Steps:

  • Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). Cool meat enough to handle. Cube cooked pork into bite size pieces. Process 1/2 of the green chilies until smooth. In the same large pan, heat oil. Add onions and garlic; sauté until tender but not brown. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. Add broth. Cook and stir until mixture comes to boil and is slightly thickened. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños. Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. Simmer for at least 1 hour, stirring occasionally to prevent it from sticking to the bottom of the pan. If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.

SPICY PORK CHILI WITH WHITE BEANS



Spicy Pork Chili with White Beans image

This chili, loaded with white beans and cubes of pork, has plenty of bite. But if it's not spicy enough for you, top it with shredded jalapeno jack cheese and finely diced onions. -Larry Laatsch, Saginaw, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 15 servings.

Number Of Ingredients 15

1-1/2 pounds pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 tablespoons butter
6 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cans (14-1/2 ounces each) chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 teaspoons chili powder
1/2 teaspoon each white pepper, cayenne pepper, ground cumin and pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon hot pepper sauce, optional
1 cup shredded Monterey Jack cheese

Steps:

  • In a Dutch oven, brown pork in butter in batches. Remove and keep warm., In the same pan, saute onions and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, pork and, if desired, hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until pork is tender. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.

Nutrition Facts : Calories 247 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 871mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 9g fiber), Protein 21g protein. Diabetic Exchanges

PORK CHILI VERDE (GREEN PORK CHILI)



Pork Chili Verde (Green Pork Chili) image

This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 2h25m

Yield 4

Number Of Ingredients 20

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 yellow onion, diced
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
10 fresh tomatillos
3 jalapeno chile peppers, seeded
1 poblano chile pepper, seeded
6 cloves peeled garlic
½ cup packed cilantro leaves
1 bay leaf
2 ½ cups chicken stock, or as needed
1 ½ pounds Yukon Gold potatoes, quartered
freshly ground black pepper
¼ cup sour cream
pickled red onions (optional)
1 tablespoon chopped fresh cilantro

Steps:

  • Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
  • Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
  • Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g

GREEN HELL CHILI VERDE WITH WHITE BEANS AND PORK



Green Hell Chili Verde With White Beans and Pork image

Another long prep recipe, this hearty and spicy stew is an excellent part of a harvest meal or just perfect for colder days. All of my recipes take a while and produce copious amounts of leftovers, and lend themselves to quick meals later. Green Hell Chili Verde with White Beans and Pork is no exception. Everything from scratch, whenever possible. Adjust the heat by either adding or subtracting fresh jalapeno peppers. Green tomatoes can substitute for tomatillos, or use both if you want. The beans need to be white, but Great Northern beans work really well. Corn flour or wheat flour are important - using cornstarch makes it slimy. Better Than Bouillon makes an excellent Ham Stock concentrate (FYI).

Provided by E. J. Hilden

Categories     Pork

Time 3h20m

Yield 8-12 serving(s)

Number Of Ingredients 18

3 lbs tomatillos
2 bunches fresh green onions
3 large yellow onions
6 large fresh jalapeno peppers, split and seeded
15 -20 fresh garlic cloves
1 cup chopped fresh cilantro
2 tablespoons oil
1/4-1/3 cup fine cornflour or 1/4-1/3 cup wheat flour
1 flexible measure cold water (as needed)
4 (15 ounce) cans great northern beans (up to 6 cans) or 4 (15 ounce) cans navy beans (up to 6 cans)
4 cups ham stock
4 lbs trimmed fresh boneless pork chops
2 teaspoons white pepper
3 teaspoons ground black pepper
1 tablespoon ground cumin
sour cream
shredded monterey jack pepper cheese (or both) or cheddar cheese (or both)
salt

Steps:

  • Trim excess fat off of pork chops and cut into cubes or chunks.
  • Heat oil in the bottom of your stock pot over medium heat, add pork, salt and black pepper to taste. Cook until pork is browned and cooked through.
  • Add tablespoon (or more) concentrated ham stock or four cups prepared ham stock, stir into the pork.
  • Stir the mixture, cover the pot, turn down a touch and leave it alone.
  • Peel tomatillos, garlic cloves, and yellow onions. Trim the roots off of the green onions and cut them into four inch pieces. Split and seed the jalapeno peppers. Chop the cilantro. Liquify all ingredients in a blender or food processor, adding water as needed. They must be liquified and smooth. Fill a large mixing bowl with the puree as you go. When all of the ingredients are liquified and in the large mixing bowl, whisk in the white pepper, black pepper and cumin. Set it aside.
  • Stir the pork, oil, and ham concentrate. When the pork is browned and tender, add liquified ingredients, stir together, bring to a gentle simmer, cover the pot again, and turn heat down to just above "low." Ignore for a minimum of two hours (I generally go for three). This lets the flavors combine and develop and become very fragrant. Stir it if you want to, but I have not found it necessary. In two or three hours, your kitchen should reek and the stew should be bright green, potent, fragrant, and ready for completion.
  • After a few hours, mix your favorite cornbread recipe (savory is better than sweet on this one), pop that in the oven (20 minutes or so?) and open the canned beans into a strainer or colander. Drain and rinse beans in cold water and add to the soup pot. Stir the beans into the stew, bring to a gentle simmer once again, and cover.
  • Mix corn flour or wheat flour into very cold water until all of the lumps are gone and you have formed a thick-ish slurry. Add to the soup pot, stir constantly until thick.
  • Time to eat. Serve with warm cornbread or tortillas or both. Top servings with shredded pepper jack or mexican blend cheese and sour cream, garnish with chopped cilantro. Salt and pepper to taste. Enjoy!

WHITE BEAN GREEN CHILI WITH GROUND PORK



White Bean Green Chili With Ground Pork image

I love white chili, I love green chiles, and I love ground pork - so I created this crockpot recipe to combine all flavors!

Provided by p00gJr

Categories     Beans

Time 6h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

1 lb white beans, soaked overnight rinsed, and strained
1 lb ground pork
1/2 lb green chili
2 garlic cloves, peeled and finely minuced
1/2 onion, chopped
1 (8 ounce) can chicken broth
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon black pepper
1 teaspoon salt

Steps:

  • Brown ground pork and strain grease (although when I've been in a hurry, I've skipped this step and put it in the crock pot raw and it didn't ultimately hurt the flavor at all).
  • Rinse and strain beans
  • Combine all ingredients in crockpot, adding however much water the bag of beans directs (include the chicken broth in this measurement)
  • *Note - you can use canned green chiles (if so, use about 3 cans) or fresh Hatch green chiles, when in season!
  • Stir ingredients, set crockpot to high, let simmer on high for about 30 minutes.
  • Turn crockpot to low, let cook as long as needed, I usually do about 8 hours, although it'd be ready to eat around 6 hours.

CHILI VERDE WITH PORK



Chili Verde with Pork image

Friends and family never seem to tire of this chili. We like this as a meal in itself but also use it to top our favorite Mexican foods like burritos.

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 13

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 boneless pork shoulder butt roast (3-1/2 to 4 pounds), cut into 1/2-inch cubes
1 tablespoon vegetable oil
4 cans (4 ounces each) chopped green chilies
2 cans (28 ounces each) stewed tomatoes
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
1 to 2 teaspoons minced fresh cilantro
1/2 teaspoon ground cumin
Warm flour tortillas, optional

Steps:

  • Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. , Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.

Nutrition Facts : Calories 385 calories, Fat 17g fat (6g saturated fat), Cholesterol 151mg cholesterol, Sodium 391mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 44g protein.

Tips:

  • To save time, use pre-cooked or canned pork. You can also use leftover pork from a previous meal.
  • If you don't have any white beans, you can use any other type of bean, such as pinto beans or black beans.
  • To make the chili more spicy, add more green chiles or jalapeños. You can also add a pinch of cayenne pepper or chili powder.
  • Serve the chili with your favorite toppings, such as sour cream, avocado, or cilantro.

Conclusion:

Green Hell Chili Verde with White Beans and Pork is a delicious and easy-to-make chili that is perfect for a cold night. It is packed with flavor and is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this chili a try. You won't be disappointed!

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