Green Enchilada Pork Chili

This green enchilada pork chili is garnished with fresh tomatoes, avocado, sour cream, and tortilla chips for a hearty, Mexican-inspired dish.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 315 Calories

Ingredients

• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 pound ground pork
• 4 tablespoons olive oil, divided
• 1 quart water
• 1 teaspoon kosher salt
• 1 (7 ounce) can green salsa
• 1 medium white onion, diced
• 1 (28 ounce) can green enchilada sauce
• 2 fresh jalapeno peppers, stems removed
• 0.25 teaspoon ground black pepper
• 0.5 cup all-purpose flour
• 0.5 lime, juiced
• 0.5 teaspoon ground cumin
• 0.5 bunch fresh cilantro, chopped
• 0.25 teaspoon ground cayenne pepper
• 0.5 teaspoon sweet paprika

Recipe Instructions

Step 1

Heat 2 tablespoons olive oil in a 4-quart pot over medium heat. Add jalapeños and sauté for 1 minute. Stir in ground pork and cook until crumbly and evenly browned. Remove pork and jalapeños to a plate and set aside.

Step 2

Add remaining 2 tablespoons olive oil and butter to the same pot. Cook onion in hot butter-oil until onion starts to soften, about 2 minutes. Stir in salt, cumin, paprika, cayenne, and black pepper; cook until onion is soft. Mix in garlic and cook for 1 minute.

Step 3

Reduce heat to low. Sprinkle flour over onion and garlic. Cook, stirring for 3 minutes. Slowly pour enchilada sauce into onion mixture, whisking constantly to prevent lumps from forming. Mix in water and green salsa until well combined.

Step 4

Return pork and jalapeños to the pot. Increase heat to medium and slowly bring soup to a boil. Reduce heat and simmer for 30 minutes. Remove the pot from heat. Stir in cilantro and lime juice to serve.