Green Pork Chili

Make sure pork is very lean for this spicy Spanish chili.

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Yield3 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 1/2 cups Red onion - chopped
  • 3 cups Tomatoes - chopped
  • 2 Jalapeño peppers
  • 3 tsps Garlic - minced
  • 2 1/2 tsps Dr. Sears' Zone Extra Virgin Olive Oil - (divided)
  • 9 oz Pork shoulder - (very lean), cut in 1 inch cubes
  • 5 cups Kitchen Basics unsalted vegetable stock
  • 1 cup Black beans, Bush's
  • 1 cup Fresh cilantro - minced, or to taste
Calories 349
Total Fat 12g
Carbohydrates 37g
Fiber 9g
Protein 24g

Instructions

  1. Preheat the oven to 400°F.
  2. In a large bowl, toss the red onions, tomatillos, jalapeños, and garlic with 1-1/2 teaspoons olive oil and spread on a baking sheet. Roast until soft, about 20 minutes, stirring twice.
  3. In a large Dutch oven, add the remaining oil and brown the cubed pork shoulder in batches.
  4. When browned, turn the heat down and add the roasted vegetables and stock.
  5. Cook until tender, 1 1/2 hours.
  6. Stir the beans in for the last 15 minutes.
  7. Garnish with minced cilantro.