Green Chili With Salsa Verde Chases Away That Fall Chill

Pork and salsa verde are the stars of this spicy green chili. Gretchen McKay/Pittsburgh Post-Gazette/TNS

By Gretchen McKay From Pittsburgh Post-Gazette

Now that it’s officially fall, and the weather is getting cooler, many of us are turning to foods that are a little heartier.

A rich and warming pot of chili is a good dish to make the transition from summer to autumn in part because it’s a perfect football food—it feeds a crowd and it’s so easy to eat on the couch in front of the TV. Chili is also versatile, and can satisfy a vegetarian as well as a carnivore, depending on the mix of ingredients.

It’s also equal opportunity when it comes to spice. If you love a dish that makes your lips and taste buds burn, throw a few more chili peppers or tablespoons of chili powder into the pot. If you’re more reserved, use less or choose a milder chili pepper, such as poblano.

This green chili combines chunks of pork tenderloin with white onion, garlic and salsa verde. Cannellini beans, a type of white kidney bean, add protein and fiber without overpowering the other flavors. I also add fresh jalapeno pepper for a gentle kick of heat. (To make it even spicier, don’t remove the ribs or seeds.)

The broth is a bit thinner than in some beef- or bean-based chilies, but it’s incredibly flavorful. Plus, it all comes together in less than 45 minutes.

To make salsa verde from scratch, place 1 pound tomatillos (husked and rinsed), 2 or 3 stemmed and seeded jalapeños and half of a white onion in a large saucepan or Dutch oven and add enough water to completely cover.

Bring to a boil over medium-high heat, then reduce heat to low and simmer until vegetables are cooked through and soft, around 8-10 minutes. Transfer to a blender using a slotted spoon. Add cilantro, garlic, lime juice and a generous pinch of salt and blend until smooth. Taste and add more salt or lime juice if desired.

Chili Verde

PG tested

Ingredients

• 2 tablespoons vegetable oil
• 1 small white onion, diced
• 1 jalapeño, seeded and minced, or more to taste
• 4 garlic cloves, minced
• 3 cups chicken stock
• 2 14-ounce cans cannellini beans, rinsed and drained
• 2 cups homemade or jarred salsa verde
• 1 1/2 pounds pork tenderloin, cubed
• 1 teaspoon cumin, or more to taste
• 2 teaspoons chili powder, or more to taste
• 1 teaspoon sea salt
• 2 tablespoons lime juice
• Sliced avocado and chopped fresh cilantro, for serving

Directions

1. Heat olive oil in a large stockpot over medium heat until glistening. Add onion and cook, stirring, until softened, 4-5 minutes.

2. Stir in jalapeño and garlic and cook until fragrant, about 1 minute.

3. Add chicken stock, white beans, salsa verde, pork, cumin, chili powder and salt, then stir to combine well. Increase heat to high and bring to a boil, then reduce to medium-low.

4. Simmer until the meat is cooked through, about 25-30 minutes.

5. Just before serving, stir in lime juice. Ladle into bowls and serve with avocado and cilantro.

Serves 6.

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