Green Enchilada Pork Chili 5 min prep

Green Enchilada Pork Chili 5 min prep

Delicious and hearty green hot sauce pork chili, full of flavor and just the right amount of spice. This delicious soup is perfect all year round!

Delicious Green Enchilada Pork Chili is beans, corn, pork, broth, salsa and more! ! If you like green chilli flavours, be sure to try the Salsa Verde Chicken, Green Chili Chicken or Green Chili Burrito!

Get ready for soup season!

From pumpkin recipes to soups and peppers, we’ve tried dozens of delicious recipes to get ready for soup season! One of our recent recipes to try is this Green Enchilada Pork Chili. This recipe is so flavorful and delicious that everyone finds themselves getting a second helping.

This chili recipe is delicious and perfect for fall weather. Depending on the salsa you use, this recipe can be slightly sweet or mild, which is how we make it since some of us (cough-husband) don’t like too much spice. 😉

You better believe we’ll be adding this chili to our soup rotation this fall. We don’t use pork in too many recipes, so this is a great addition. If you like chicken, it tastes good too. It’s a bit small, but it’s great for winter, chili cooking, or even as a side dish to a Mexican meal.

How to Make Green Enchiladas with Pork Chili

hot. In a large pot, add seasoned meat, garlic and onion powder. Cook over medium-high heat for 14-15 minutes or until the meat is fully cooked.

simmer. Add the beans, salsa, broth, and corn to the pot and toss to combine. Bring to a boil and simmer for 15 minutes.

Decorate. Pour into bowls and garnish with sour cream, cheese, tortilla strips, and cilantro.

Tips, Changes + Stored Information

Green Salsa: The green salad is made up of tomatoes and jalapeños, which give it its green color. It also means it’s spicier than regular red salsa. Even so, Green Salsa comes in mild or hot, so choose whichever you prefer.

Cylinder: If you want to make this recipe in a crock pot, I recommend searing a whole 2-pound pork roast on all sides and placing it in the crock pot. Add the rest of the ingredients and cook on high for 3-4 hours or low for 6-8 hours. Shred the pork and serve.

instant pot: Fry the Instant Pot and fry the pork slices on all sides until browned, about 5-10 minutes. Once the pork is browned, add the remaining ingredients. Turn the Instant Pot to high pressure and cook for 30 minutes. Use the quick release stress and you’re done!

Variety:

• If you want to add more hot sauce flavor, you can add a jar of green hot sauce and make half green salsa, half hot sauce.
• Using ground pork won’t result in oversized pork bites, but it will be more similar to a regular chili recipe. If that’s easier/less expensive, I’d recommend using ground pork.
• If some in the family prefer the soup to be milder, add a serving of hot sauce or red pepper flakes for others to add to their respective bowls.
• To thicken: In another bowl add 1 tablespoon cornstarch and 1 tablespoon cold water. Stir and pour into the soup. Mix and repeat if necessary.

shop Refrigerate in an airtight container for 3-4 days. rewarming Serve alone in the microwave, or serve larger portions on the stovetop.

arrive freeze, let it cool completely, then place it in a freezer-safe bag/container. It will last 4-6 months. Let it thaw overnight in the refrigerator, then reheat in the crock pot or on the stovetop.

For more similar soup recipes, check out:

Course Main Course, Soup

Mexico food

Prep time 5 minutes

Cook Time 30 minutes

Total time 35 minutes

6 people

Calories 469 kcal

by Lil’ Luna

• 1/4 cup Italian sauce
• 1 1/2 pounds pork tenderloin cut into bite-size pieces
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 30 ounces pinto beans rinsed
• 16 ounces green salsa
• 14.5 oz chicken stock
• 1 can corn
• sour cream
• cheese
• tortilla strips
• chopped fresh cilantro

• In a large pot, add seasoned meat, garlic and onion powder. Cook over medium-high heat for 14-15 minutes or until the meat is fully cooked.

• Add the beans, salsa, broth, and corn to the pot and toss to combine.

• Bring to a boil and simmer for 15 minutes.

• Pour into bowls and garnish with sour cream, cheese, tortilla strips and cilantro

Recipe adapted from Kraft Cookbook.

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