July 17, 2026
URL: https://www.ro-tel.com/recipes/chilis-soups/pork-chili-verde-8258
- Prep time 25 minutes
- Total time 45 minutes
- Servings 8
Ingredients
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2 tablespoons canola oil
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1-1/2 pounds boneless pork shoulder, trimmed, cut into 1/2-inch pieces
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1 cup vegetable broth, divided
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1 cup chopped sweet onion
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1 tablespoon finely chopped garlic
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1 teaspoon salt
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1/2 teaspoon ground cumin
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1/2 teaspoon ground black pepper
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1 large jalapeno pepper, seeded, finely chopped
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1 medium red bell pepper, chopped
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1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, undrained
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1 can (15 oz each) pinto beans, drained, rinsed
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1 can (28 oz each) tomatillos, drained, blended smooth
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1 tablespoon cornstarch
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Chopped cilantro, optional
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Sour cream, optional
Nutrition Information
245 calories, 14g carbs
Directions
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Step one
Heat oil in large saucepan over medium-high heat. Add pork; cook until browned, stirring occasionally. Remove from saucepan; set aside and keep warm. Reduce heat to medium.
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Step two
Add 1/4 cup vegetable broth to sauce pan, stirring to loosen brown bits from bottom of pan. Add onion, garlic, salt, cumin and black pepper; cook 5 minutes or until onion is tender, stirring occasionally.
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Step three
Add jalapeno and red bell pepper; cook 5 to 7 minutes or until tender, stirring occasionally. Return pork to saucepan; stir in undrained tomatoes, beans and tomatillos. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
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Step four
Meanwhile, stir together remaining 3/4 cup vegetable broth with cornstarch. Stir in broth mixture to saucepan; cook 5 to 7 minutes more or until chili has thickened, stirring occasionally. Top each serving with chopped cilantro and sour cream, if desired.
Tips
To blend tomatillos, place in blender or food processor; pulse until smooth.
For extra heat, add more chopped jalapeno or try a spicier pepper, such as a habanero.