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.
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.
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.
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.
Green Enchilada Pork Chili
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
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.
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