Pork and Green Chile Chili

Recipe from

Oxmoor House

Nutritional Information

Calories 362
Caloriesfromfat 30 %
Fat 11.9 g
Satfat 3.8 g
Monofat 5 g
Polyfat 1.8 g
Protein 27.3 g
Carbohydrate 38.9 g
Fiber 0.0 g
Cholesterol 63 mg
Iron 0.0 mg
Sodium 321 mg
Calcium 0.0 mg


1 1/2 pounds lean boneless pork loin
Vegetable cooking spray
1 cup thinly sliced celery
3 cups diced round red potato
3 cups coarsely chopped tomato
4 (10 3/4-ounce) cans low-sodium chicken broth
2 (4 1/2-ounce) cans chopped green chiles
1 (10-ounce) package frozen whole-kernel corn, thawed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 (15-ounce) can no-salt-added black beans, drained and divided


Trim fat from pork; cut pork into 1-inch cubes. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add pork and celery; cook, stirring constantly, until pork is browned and celery is tender. Remove from Dutch oven; wipe drippings from Dutch oven with a paper towel.

Return pork mixture to Dutch oven; add potato and next 8 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until pork is tender.

Place half of beans in a shallow dish; mash with a fork to form a paste. Add bean paste and remaining beans to pork mixture, stirring well; bring to a boil. Cook, uncovered, 10 minutes or until mixture is thickened.