Jo Cooks · by Joanna Cismaru★ 4.6 (67)
Chili Verde
NUTRITION · PER SERVING160M COOK
CAL 22%·PRO 79%
CARBS 48G43% OF CAL
10G FIBER1G ADDED4G INTRINSIC33G OTHER5G TOTAL SUGAR
FAT 11G23% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pork and white bean chili simmered in green enchilada sauce with jalapeños, cumin, and oregano. Rich, warming, and distinctly Mexican.
mainmexicansouppork🫕 dutch oven🍲 stockpotdairy freegluten free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoon olive oil
- 1½ pound pork tenderloin (cut into small pieces)
- 1 large onion (chopped)
- 4 cups chicken broth ((add more if too thick))
- ½ medium jalapeno (chopped)
- 1½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and pepper to taste
- 1 tablespoon cornstarch
- 2 cans white beans (drained and rinsed (19 oz cans))
- 1 tablespoon green Tabasco sauce
- 8 ounce green enchilada sauce
- 8 ounce canned green chiles (roughly chopped (mine were chopped out of the can))
- ¼ cup chopped cilantro
At a glance
PER SERVING · TIME 160M
CAL 22%·PRO 79%
CARBS 48G43% OF CAL
10G FIBER1G ADDED4G INTRINSIC33G OTHER5G TOTAL SUGAR
FAT 11G23% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 2h 30m
- Sodium
- 1884mg
- Total sugar
- 5g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1443mg
- Calcium
- 178mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1884MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.