SPICY PORK & GREEN CHILI VERDE

Spicy Pork & Green Chili Verde image

My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. -Anthony Bolton, Bellevue, Nebraska

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

Previous Next

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

Steps:

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

Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 913mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.