Stovetop
Ground Pork
White Bean and Pork Chili Verde
This bold, flavourful chili is packed with crispy ground pork, white beans, zesty salsa verde, sweet corn, and a kick of jalapeño. With serious deliciousness loaded into every spoonful, this nourishing one-pot meal comes together quickly and easily.
Prep:
15 minutes
Cook:
20 minutes
Serves:
4
Best Cuts:
Cooking Method:
Ingredients
- 4 tsp (20 mL) oil, divided
- 1 lb (454 g) ground pork
- 1 large onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 mL) cumin
- 2 cups (500 mL) vegetable broth
- 1 can (19 oz/540 mL) no-added-salt white kidney beans, drained and rinsed
- 1/2 cup (125 mL) prepared salsa verde
- 1 1/2 cups (375 mL) frozen corn
- Avocado, tortilla chips, fresh cilantro, sliced jalapeño, sour cream, and limes for garnish (optional)
Cooking Instructions
Step 1
Heat 2 tsp (10 mL) of the oil in a soup pot over medium-high heat. Add ground pork and cook until well browned, with some crispy bits. Transfer cooked pork to a bowl and set aside.
Step 2
In the same pot, heat remaining oil over medium heat. Add onion and jalapeño; cook about 5 minutes or until softened. Add garlic and cumin; cook for 1 more minute.
Meanwhile, add broth and 1 cup (250 mL) of the beans to a blender. Blend until smooth. (Alternatively, use an immersion blender). Add broth blend and salsa verde, scraping any browned bits from the bottom of the pot, and bring to a simmer.
Step 3
Return cooked pork, remaining beans, and corn to pot. Cook, stirring just until heated through.
Step 4
Serve topped with avocado and tortilla chips and lime wedges, if using.
Nutrition per serving (1/4 recipe): 500 calories, 33 g protein, 23 g fat, 42 g carbohydrate, 13 g fibre, 9 g sugars, 630 mg sodium.
When in season, use fresh corn by cutting kernels off the uncooked cobs. Add to soup, along with salsa verde, and simmer slightly.
White beans provide fibre, and ground pork packs high-quality protein. Together, they create a tasty, satisfying combo.
