When the weather calls for a warm, comforting bowl of chili, this Spicy Pork Tenderloin Green Chili is a delicious change from the usual beef and tomato version. Tender pieces of pork simmer with roasted Anaheim peppers, fresh tomatillos, onions, garlic, navy beans, and plenty of Southwestern-inspired seasonings. A squeeze of lime juice and fresh cilantro at the end brighten everything up, giving this hearty chili a fresh flavor that makes every spoonful interesting.
The roasted Anaheim peppers are one of the things that really sets this chili apart. Roasting them first brings out their natural sweetness while adding a delicious smoky flavor to the finished dish. Once the peppers are peeled and chopped, they’re added to the pot along with tender pork, tomatillos, cumin, and oregano. The tomatillos give the chili a slightly tangy flavor that works beautifully with the pork and roasted peppers, while the beans add heartiness and texture.
I also love that this recipe starts with pork tenderloin. It’s a lean cut that cooks relatively quickly, so you can get a satisfying homemade chili on the table without spending hours waiting for a tough cut of meat to become tender. Browning the pork before adding the other ingredients also gives the chili an extra layer of savory flavor.
This is the kind of recipe that’s easy to make on a chilly evening when you want something filling but a little different from traditional chili. Serve it with warm tortillas, cornbread, tortilla chips, or a simple green salad. You can also set out toppings like diced avocado, shredded cheese, sour cream, or extra cilantro and let everyone customize their own bowl.
With roasted peppers, bright tomatillos, tender pork, and a hint of lime, this Spicy Pork Tenderloin Green Chili brings plenty of flavor without being overly complicated. It’s a hearty, satisfying meal that’s just as good for a family dinner as it is for leftovers the next day.
Need more diabetic recipes? Get great recipes for diabetics for your next meal. Discover diabetes-friendly recipes for dinner, desserts, snacks and much more. Not all low-carb, low-sugar meals have to be tasteless. Check out this collection of recipes to find a dish perfect for every course.
Print
Spicy Pork Tenderloin Green Chili
- Total Time: 1:10
- Yield: 6 1x
Ingredients
- 8 ounces fresh Anaheim chile peppers (3 to 4 peppers)
- 2 tablespoons canola oil
- 1 1/2 pounds pork tenderloin, trimmed of fat and cut into 3/4-inch pieces
- 3 cups chopped onions (3 large)
- 3 tablespoons bottled minced garlic
- 1 pound fresh tomatillos, peeled and diced (about 4 cups)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano, crushed
- 3 cups reduced-sodium chicken broth
- 1 cup water
- 1 15 – ounce can no-salt-added navy beans, rinsed and drained
- 1 tablespoon lime juice
- 2 tablespoons snipped fresh cilantro
Instructions
- Preheat oven to 400 degrees F. Arrange chile peppers on a baking sheet. Roast for 25 to 30 minutes or until skins are dark, turning once halfway through roasting. Place chile peppers in a bowl; cover with plastic wrap and let stand for 10 minutes. Carefully remove skins and seeds; chop chile peppers.* Set aside.
- In a 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add pork; cook until brown. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally.
- Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice, and chopped chile peppers. Simmer for 5 minutes more. Sprinkle with cilantro.
- Makes 6 servings (1-1/2 cups each)
Notes
- *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
-
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- PER SERVING: 304 cal., 8 g total fat (1 g sat. fat), 74 mg chol., 364 mg sodium, 26 g carb. (10 g fiber, 8 g sugars), 32 g pro.
-
Diabetic Exchanges
- Starch (d.e): 1.5; Lean Meat (d.e): 3.5; Vegetables (d.e): 1.5
- Prep Time: :20
- Cook Time: :50
- Category: Entree
- Method: Stove Top / Oven
- Diet: Diabetic