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Pork Chili Verde (10/3/2008)

Pork Chili Verde (Green chili with Pork)

2-3 lb. Pork tenderloin, cut in 1-inch cubes
¼ cup flour
2 tablespoons olive or vegetable oil
1 teaspoon ground cumin
3 garlic cloves, minced
1 large yellow onion, chopped
1 ½ teaspoons sea salt or kosher salt
1 tablespoon dried oregano
freshly ground black pepper, to taste
4 cups chicken stock or broth
2 (15 oz.) cans Great Northern white beans
2 Jalapeno peppers, finely chopped
2 (4 oz.) cans diced green chilies
1 large green pepper, seeded and chopped
3 11 oz. Cans tomatillos, (green tomatoes)
½ bunch cilantro leaves, coarsely chopped.

Season pork cubes with a little salt, pepper and sprinkle with flour. In a large Dutch oven, heat oil and add pork cubes, 1 clove minced garlic and 1 teaspoon cumin. Add in batches as to not overcrowd the pot. Add more cumin if necessary. Remove with slotted spoon when browned.

Add another tablespoon of olive oil if necessary to pan. Add chopped onion and remaining garlic and season with salt and pepper. Cook until onions are tender. Now add pork back to pot along with chicken stock. Stir in oregano, Jalapeno peppers and diced green chilies.

Puree the green bell pepper, tomatillos and cilantro in blender and add to the pot. Add beans. Bring to boil and then turn heat to low and simmer 1 ½-2 hours. Or, transfer all to a large crock-pot and cook on low 4-6 hours. Serve with shredded shredded Monterey Jack cheese on top.

Serves 10

This week wine recommendation from Van's Liquor Store in East Dubuque-All wines, all types, all sizes, 15% off through October 6th, 20

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