Hatch Chili Peppers (1 cup)
and set aside.
Tomatillos (8 oz)
to a small food processor and pulse several times until finely chopped. Set aside.
Pork Tenderloin (1 lb)
into half-inch cubes.
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)
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)
Garlic (1 clove)
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)
Canned Great Northern Beans (2 1/3 cups)
. Simmer for 30 minutes with the lid slightly askew, stirring occasionally.
Season to taste with
Salt and Pepper (to taste)
Serve chili plain or over cooked rice or noodles, with an assortment of
Sour Cream (to taste)
Scallions (to taste)
Fresh Cilantro (to taste)
Monterey Jack Cheese (to taste)