FFf Eclectic Red Barn: Green Enchilada Pork Chili

Wednesday, December 3, 2014

Green Enchilada Pork Chili

How do you decide if you want to make a particular recipe? Is it the name - decadent chocolate brownies would call my name. Or maybe a picture of a luscious prime rib. I do a little of both. 
Eclectic Red Barn: Green Enchilada Pork Chili


When I saw this recipe, the picture was ok, but not sure about the name. I decided to try it anyway. So glad I did. It is an easy recipe that is packed with great flavors.
Eclectic Red Barn: Green Enchilada Pork Chili
Pinto beans, green salsa and bite-size pieces of pork tenderloin are at the heart of this recipe. Instead of using pork tenderloin, I used some pulled pork that I had in the freezer. I am trying to use up items in the freezer before the holidays. 

Once you have everything chopped up, you add it to the Kraft dressing in the pot and cook it.
Eclectic Red Barn: Green Enchilada Pork Chili cookiing
I served it with Tostitos - Hint of Lime chips. It was a great combination. Love these chips!
So I have learned my lesson - don't go by a recipe's name.
Eclectic Red Barn: Green Enchilada Pork Chili
I did not put the chips in the bowl with the chili on top. Instead, I just used them to dip into the chili. The second time I made it, I used chicken and liked it just as well.

Recipe                                                                          Print

Green Enchilada Pork Chili  

green enchilada pork chili.jpg
Ingredients:
¼ cup                         KRAFT Zesty Italian Dressing
1-½ lb.                       pork tenderloin, cut into bite-size pieces
1                       onion, chopped
2 cloves                     garlic, minced         
¼ cup                         chopped fresh cilantro, divided
2 cans                         (15 oz. each) pinto beans, rinsed, divided
1 jar                 (16 oz.) green salsa
1 can                          (14.5 oz.) fat-free reduced-sodium chicken broth
1 cup                          frozen corn
2 cups                         coarsely crushed tortilla chips
½ cup                         BREAKSTONE'S or KNUDSEN Sour Cream
½ cup                         KRAFT Mexican Style Finely Shredded Four Cheese
 
Directions:
HEAT dressing in Dutch oven or small stockpot on medium-high heat. Add meat, onions, garlic and 2 Tbsp. cilantro; cook 6 to 8 min. or until meat is done, stirring frequently. Meanwhile, mash half the beans in small bowl.
ADD mashed beans, remaining whole beans, salsa, broth and corn to meat mixture in pan; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
PLACE 1/4 cup chips in each of 8 serving bowls; top with chili, sour cream, cheese and remaining cilantro.      
The post Green Enchilada Pork Chili first appeared on Eclectic Red Barn. 

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