This Green Chili Con Carne offers a vibrant, tangy alternative to traditional red chili, featuring tender cubes of boneless pork loin simmered with fresh green peppers, garlic, and a blend of cumin and cloves. The dish is enriched with dry white wine and chopped green chilies, creating a savory sauce that balances heat with herbal freshness. Its a hearty, protein-packed meal perfect for weeknight dinners or gathering with friends. The combination of spices and slow cooking ensures deep flavor development, making it a satisfying comfort food option. Serve it alongside cumin rice for a complete, authentic Mexican-inspired experience that warms the soul.
Green Chili Con Carne
Description
This Green Chili Con Carne offers a vibrant, tangy alternative to traditional red chili, featuring tender cubes of boneless pork loin simmered with fresh green peppers, garlic, and a blend of cumin and cloves. The dish is enriched with dry white wine and chopped green chilies, creating a savory sauce that balances heat with herbal freshness. Its a hearty, protein-packed meal perfect for weeknight dinners or gathering with friends. The combination of spices and slow cooking ensures deep flavor development, making it a satisfying comfort food option. Serve it alongside cumin rice for a complete, authentic Mexican-inspired experience that warms the soul.Ingredients
Directions
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Cut the boneless pork loin into 1-inch cubes.
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Heat the safflower oil in a pressure cooker over medium-high heat.
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Add about one-third of the meat cubes and cook, stirring, until nicely browned.
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Using a slotted spoon, transfer the browned cubes to a platter.
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Repeat the process with the remaining meat in two more batches, transferring each batch to the platter after browning.
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Add the green peppers to the fat remaining in the cooker and cook until wilted.
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Add the minced garlic and cook for about 5 seconds, stirring constantly.
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Return all the meat cubes to the cooker.
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Add the green tomatoes (or ripe tomatoes), chopped green chilies, cumin, ground cloves, coriander, and dry white wine. Mix well.
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Cover with the lid and add the pressure regulator.
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Cook under pressure for 20 minutes.
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Remove the lid according to the manufacturer's instructions.
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Cook down, uncovered, for about 10 minutes or until the sauce is reduced slightly.
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Serve hot with cumin rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 505.2kcal
- % Daily Value *
- Total Fat 21.2g33%
- Saturated Fat 5.1g26%
- Cholesterol 204.3mg69%
- Sodium 175.9mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 73.8g148%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have a pressure cooker, you can simmer this dish in a large heavy-bottomed pot with a tight-fitting lid. Increase the simmering time to approximately 45-60 minutes until the pork is tender.
For the rice accompaniment, cook rice with a pinch of cumin and a little extra salt for a complementary flavor profile.
You can substitute the dry white wine with chicken broth or vegetable stock if you prefer to avoid alcohol, though the wine adds a distinct acidity that brightens the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after a night in the fridge.
