Cooking Instructions
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Step 1
Chop the
Hatch Chili Peppers (90 g)
and set aside.
Step 2
Add the
Tomatillos (225 g)
to a small food processor and pulse several times until finely chopped. Set aside.
Step 3
Cut the
Pork Tenderloin (455 g)
into half-inch cubes.
Step 4
Heat the
Olive Oil (15 mL)
over medium high heat in a large dutch oven or heavy bottomed pot. . Add the cubed pork,
Kosher Salt (3 g)
and
Ground Black Pepper (as needed)
and cook, stirring occasionally until the pork is browned on all sides.
Step 5
Add the diced
Green Bell Peppers (150 g)
, minced
Garlic (1 clove)
and diced
Onions (150 g)
and and cook, stirring several times, until the vegetables are tender and slightly translucent, about 5 minutes.
Step 6
Stir in the
Ground Cumin (6 g)
,
Chili Powder (8 g)
and cook for one minute.
Step 7
Stir in the the chopped chilies, tomatillos and
Low-Sodium Chicken Broth (480 mL)
.
Step 8
Turn the heat to high and bring to a boil, reduce heat to a simmer and stir in the
Canned Black Beans (425 g)
and
Canned Great Northern Beans (425 g)
. Simmer for 30 minutes with the lid slightly askew, stirring occasionally.
Step 9
Season to taste with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 10
Serve chili plain or over cooked rice or noodles, with an assortment of
Sour Cream (to taste)
, diced
Scallions (to taste)
, fresh
Fresh Cilantro (to taste)
and shredded
Monterey Jack Cheese (to taste)
. Enjoy!
