Pork Verde Chili

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Servings: 4 Prep: 30 min Cook: 30 min Dairy Free Gluten Free Freezable Stovetop Added 7 months ago Updated 7 months ago

Missing nutrition data for: Jalapeño Pepper, Poblano Peppers, Ground White Pepper

Ingredients

1 jalapeño pepper ⚠

4 poblano peppers ⚠

1 onion

2 tablespoons extra virgin olive oil

1 ½ teaspoons sea salt, to taste

4 teaspoons minced garlic

1 tablespoon cumin

1 teaspoon dried oregano

½ teaspoon ground white pepper ⚠

4 cups chicken broth

1 pound shredded pork

4 cups cooked white beans

6 ounces full fat coconut milk

1 tablespoon cornstarch

2 tablespoons water

1 avocado

2 tablespoons cilantro

1. Seed the jalapeño and poblano chiles, and dice them. Peel and dice the onion.

2. Heat oil in a large stockpot over medium-high heat. Add onions, jalapeños, poblano chiles, and sea salt. Sauté until the onions begin to soften.

3. Add the garlic, cumin, oregano, and white pepper and sauté for an additional 1-2 minutes to release the flavor.

4. Add chicken broth, shredded pork, and beans. Stir to combine, and allow to simmer for at least 30 minutes on low for flavors to combine.

5. 15 minutes before serving, stir in the coconut milk and heat through.

6. In a small bowl, mix cornstarch and water. Slowly pour it into the chili, stirring continuously until chili is nice and thick (5-10 minutes).

7. Season with salt and pepper to taste.

8. Before serving, peel, pit, and slice the avocado. Chop cilantro.

9. Serve topped with sliced avocado and chopped cilantro.

Per serving incomplete

6910

Cal

150g

Carbs

677g

Fat

137g

Protein

Carbs 8%

Fat 84%

Protein 8%