I know, I’ve already got two chili recipes on here already: Chicken Chili Verde and Small Batch Spicy Stovetop Chili. So why a third? Because the chicken was frozen, and I found a pork chili verde recipe that appealed to me. It also seemed more authentic and actually was entirely green too. It’s made with ground pork, simmered in a salsa verde of jalapeños, garlic, onion, and cumin.
And, unlike the others, this recipe is ready fairly quickly. If you’ve already got cooked (or canned) beans, you can make this in about half an hour. If not, it’s a bit over an hour (still pretty speedy for chili).
The original recipe called for potatoes and corn. I had some pre-soaked cranberry beans leftover from something else, so I tossed those in instead.
The cranberry beans are firmer than kidney beans, and more colorful than the navy beans I usually buy. I initially bought them because that’s all that was in the store, but I find I rather like them. One of the few pleasant outcomes of the quarantine!
If you don’t have pre-soaked beans, the canned ones are fine. And it will take only 35 minutes to cook, since you don’t have to wait for the beans to soften. Or, speed up the soaking/cooking process with my quick soak beans method.
Pork Chile Verde for One
Ingredients
- 2 T olive oil
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1/2 lb ground pork
- 1 1/2 C chicken broth
- 1-2 jalapeño peppers (depending on size and your heat tolerance), seeded and sliced
- 1/2 C pre-soaked beans
- 1/2 tsp oregano
- 1/4 tsp cumin
- salt and pepper
Instructions
- Heat the oil in a saucepan or Dutch oven.
- When the oil is hot, add the garlic and onions and cook until softened and slightly wilted (about 3 or 4 minutes)
- Add the pork and brown, stirring for a minute or two.
- Add the remaining ingredients and cook over low heat for an hour, or until beans are cooked.
Pork Chili Verde Substitutions and Variations
- If you have access to Hatch chiles, use those instead of the jalapeños
- Don’t want to use beans? Substitute 1 or 2 small potatoes instead (and/or 1/2 C of corn)
- Make it with all beef, all pork, or a combination of the two
- You can also use pork shoulder, but then you’d have to cook it longer
- Skip the beans, double the broth and you have green chili sauce for enchiladas or burritos
More Chili (and Chile) Recipes
Eggs with Spinach and Chili Peppers
Just the thing for a fast lunch or brunch. The spinach mellows out the peppers, the eggs cook quickly, and the whole thing is topped with cooling yogurt or sour cream.
A mild chili, with green chiles, chicken, and cumin. Not spicy, and easy to put together.
Saute, scramble, and it’s a wrap. A meal in minutes.
Small Batch Spicy Stovetop Chili Recipe
If you’d rather have something that brings the heat, try this spicy chili. It’s flavored with sriracha, cumin, garlic, and onions. Slow-cooked for maximum flavor.