Green pork chili
314cal, 30p, 27c, 6f (per meal)
1 1/2 lbs (680g)
1 medium (2-1/2" dia) (110g)
1 pepper(s) (14g)
1 1/2 lbs (681g)
2 tbsp (16g)
1 can (448g)
1 tbsp (6g)
1 tbsp (15mL)
2 tbsp (16g)
1
Heat the oil in a pot over medium heat. Add the cubed pork and sear on all sides until lightly browned, but not cooked through.
2
Add the onion, jalapeño, potatoes, spices, and a pinch of salt and pepper. Stir to combine. Pour in just enough water to cover the pork and potatoes.
3
Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 20-30 minutes, until the potatoes are tender and the pork is cooked through.
4
Meanwhile, in a small bowl, whisk together the cornstarch and an equal amount of cold water to form a slurry. Stir the beans and slurry into the pot and cook for a few minutes, until the broth thickens slightly. Season to taste with salt and pepper. Serve.