Our Respiratory Dept Council is sponsoring a dept Chili Cook-off tomorrow. I wasn't going to sign up but when Mary jokingly put my name on the list, I thought "Why not? I've been wanting to try my hand at green pork chili like we've had when we've traveled out west." After searching through recipes and experimenting a little, I came up with this healthy twist on the genre. The recipe's "secret" ingredients include Herdez Salsa Verde, Chocolate, Cinnamon, and Sweet Potatoes. Intrigued? I hope so.
Where my standard chili recipe focuses on hearty beans and a rich beef base, this recipe is lighter, with less fat, lighter beans, and gets it's richness from the warm spices and chocolate. If it sounds too strange to be believed, just take a leap of faith with me. Chocolate and cinnamon really make this chili warm with layers of flavors but with none standing out on its own.
My crockpot and chili have already been delivered tonight for the competition tomorrow. Wish me luck! And good luck to the dept council on your fundraiser-- not to mention: THANK YOU for all your hard work!
Green Pork Chili with Sweet Potatoes
Recipe by Glenna Anderson Muse
Makes 4 quarts
- 2 Tbsp Olive Oil
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 sweet green pepper, diced
- 1 cup celery, diced
- 3 lbs boneless Pork ribs or Pork Loin, cut into 1” cubes
- 1 10 oz can Ro-tel Tomatoes (diced tomatoes w/green chilies)
- 2 14.5 oz cans Chicken Broth
- 2 16 oz jars Herdez Salsa Verde (green salsa) (pick the heat level you like)
- 16 oz dried Navy Beans
- 1 1/2 Tbsp Chili Powder
- 1 1/2 Tbsp Cumin
- 1 Tbsp Smoked Paprika
- 1 1/2 Tbsp Brown Sugar
- 2 oz Semisweet bakers Chocolate (or 2 mini Hershey bars)
- Salt and Pepper to taste
- 1 large Sweet Potato, cubed
- Optional: Jalapenos or Green Chilies and Sour Cream to garnish
1. In a heavy-bottomed skillet over medium heat, saute garlic, onion, sweet pepper, and celery in olive oil until onion is tender.
2. Place vegetables, pork, and rest ingredients EXCEPT sweet potato in slow cooker/Crock-Pot and cook on low for 6-8 hours.
Can also simmer for 4 hours on stove top in a dutch oven or soup pot.
In both stove top and slow cooker methods, extra water may be needed during cooking as beans rehydrate.
3. Boil sweet potatoes separately, on stove top in medium saucepan, until just tender. Do not over cook. Drain and add to chili. Cook 1 hour (30 minutes for stove top) longer to allow flavors to combine.
Serve with jalapeno and/or green chilies and sour cream garnish.
Nutritional information for 1 cup (without garnish): Calories: 274; Protein: 27.3; Carbs: 16.6; Fat: 8; Fiber: 5.9