Recipes

Green Chili

  • Servings: 6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 poblano peppers (about 1 lb), seeded and thinly sliced
  • 6 jalapeno peppers, seeded and finely diced
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 lb trimmed pork shoulder cut into small dice
  • 2 15 oz cans pinto beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 16 oz baby spinach
  • 1/2 cup chopped cilantro plus more for garnish
  • Rice, tortilla chips, sliced green onions and small cubes of pepper jack cheese for garnish

Directions

1. Heat oil in a stockpot over medium heat. Add the onion, poblano peppers, and jalapeno peppers and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.

2. Add the garlic, salt, pepper, oregano, and cumin and cook for another minute.

3. Add the pork and cook until the meat has become firm and even lightly browned, about 5 minutes.

4. Add the pinto beans and chicken broth.

5. Bring to a boil. Reduce heat and simmer until thick and the meat is tender, about 35-40 minutes.

6. Stir in spinach and cilantro and simmer until just tender, about 2-4 minutes.

7. Garnish with cilantro leaves.

8. Serve with rice, tortilla chips green onions, and pepper jack cheese on the side.

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