Recipe Image:

Servings:

Spicy Hatch Green Chili

Hola Hatch Chili Peppers! This recipe celebrates the rich and spiciness of these peppers.

Total Time

1hr 15min

5.0

1 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

1 lb

Pork Tenderloin

•

1 Tbsp

Olive Oil

•

1/2 tsp

Kosher Salt

•

1/4 tsp

Ground Black Pepper

•

1 cup

Green Bell Peppers , diced

•

1 cup

Onions , diced

•

1 clove

Garlic , minced

•

1 Tbsp

Ground Cumin

•

1 Tbsp

Chili Powder

•

1 cup

Hatch Chili Peppers , roasted

or Poblano Peppers

•

8 oz

Tomatillos

•

2 cups

Low-Sodium Chicken Broth

or Vegetable Broth

•

2 1/3 cups

Canned Black Beans

•

2 1/3 cups

Canned Great Northern Beans

or Canelini Beans

•

to taste

Sour Cream

•

to taste

Scallions , diced

•

to taste

Fresh Cilantro

•

to taste

Monterey Jack Cheese , shredded

or Cheddar Cheese

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Chop the Hatch Chili Peppers (1 cup) and set aside.

Add the Tomatillos (8 oz) to a small food processor and pulse several times until finely chopped. Set aside.

Cut the Pork Tenderloin (1 lb) into half-inch cubes.

Heat the Olive Oil (1 Tbsp) over medium high heat in a large dutch oven or heavy bottomed pot. . Add the cubed pork, Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) and cook, stirring occasionally until the pork is browned on all sides.

Add the diced Green Bell Peppers (1 cup) , minced Garlic (1 clove) and diced Onions (1 cup) and and cook, stirring several times, until the vegetables are tender and slightly translucent, about 5 minutes.

Stir in the Ground Cumin (1 Tbsp) , Chili Powder (1 Tbsp) and cook for one minute.

Stir in the the chopped chilies, tomatillos and Low-Sodium Chicken Broth (2 cups) .

Turn the heat to high and bring to a boil, reduce heat to a simmer and stir in the Canned Black Beans (2 1/3 cups) and Canned Great Northern Beans (2 1/3 cups) . Simmer for 30 minutes with the lid slightly askew, stirring occasionally.

Season to taste with Salt (to taste) and Ground Black Pepper (to taste) .

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!

Nutrition Per Serving

CALORIES

307

FAT

6.6 g

PROTEIN

28.1 g

CARBS

35.6 g