Sometimes I get a little lazy. And just throw together a bunch of random ingredients, hoping to make something fantastic. Which is exactly what happened when I made this pork chili verde. I had a very random jar of mild green salsa in my pantry. And since I hadn’t used it for anything, I came up with a fantastic pork chili verde. I used a pork tenderloin because it was lean and easy for me to dice into bite sized pieces. I like chili on a cold winter’s day. But there’s absolutely nothing wrong with making chili on a cool spring day either. Since technically, it’s spring now. With very cool temperatures!
Start by sauteing your onions and celery in some olive oil.
Add diced pork tenderloin and cook until brown on each side.
Add chili powder and cumin.
Add 2 cans of white beans (either navy beans or cannellini beans)
Add jar of green salsa.
Mix it all together and simmer for about 30 minutes, so the flavors come together.
Serve with diced avocados and cilantro and enjoy!
1 pork tenderloin, diced
1 medium onion, diced
3 stalks celery, diced
2 Tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 – 16 oz jar mild green salsa
2 – 14 oz cans of white beans (either navy beans or cannellini beans)
garnish: diced avocados, cilantro and sliced jalepenos
In a large pot, saute onions and celery in olive oil. Add diced pork tenderloin and cook until brown. Add cumin and chili powder. Then add white beans and salsa. Stir everything together and let simmer for about 30 minutes so flavors come together. Serve with avocado, cilantro and sliced jalepenos.