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. 

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.

Recipe                                                                          Print

Green Enchilada Pork Chili  

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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