Green Chili with Pork and White Beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the chopped tomatillos, jalapenos, and cilantro in a food processor, and blend until relatively smoothly. Set aside.

Step 2

Heat the 1 Tbsp olive oil in Dutch oven/soup pot on medium. When oil is hot, add all the onion, garlic and salt and cook for 4 minutes until the onion is soft and translucent. Add the oregano, cumin, and cayenne, and cook for 1 minute or until spices are toasted. Stir in the tomatillo puree and chicken broth and bring to a boil. Reduce to a simmer and add the pork. Simmer, uncovered, for 40 minutes.

Step 3

Meanwhile, place half of the beans in a small bowl and mash with a fork.

Step 4

Transfer the pork to a cutting board and shred using two forks. Return the shredded pork to the pot, add the beans (whole and mashed), and simmer for another 15 minutes. Taste and season with a little extra salt and cayenne if you like.

Step 5

Ladle the chili into bowls and garnish with toppings of your choice.