Green Chili With White Beans

This robust Green Chili with White Beans is a comforting, protein-packed meal that blends savory pork shoulder with earthy Italian beans and bright, tangy tomatillos. The dish is seasoned with aromatic cumin, oregano, and a hint of cayenne for gentle heat, creating a rich, complex flavor profile. Slow simmering ensures the pork becomes fork-tender while the beans absorb the vibrant green sauce. It’s perfect for cold evenings or when you crave something deeply satisfying and flavorful. Serve it over rice or with warm tortillas for a complete, home-style Mexican-inspired dinner that feeds a crowd and tastes even better the next day.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 10

Calories: 2891.5

Description

This robust Green Chili with White Beans is a comforting, protein-packed meal that blends savory pork shoulder with earthy Italian beans and bright, tangy tomatillos. The dish is seasoned with aromatic cumin, oregano, and a hint of cayenne for gentle heat, creating a rich, complex flavor profile. Slow simmering ensures the pork becomes fork-tender while the beans absorb the vibrant green sauce. It’s perfect for cold evenings or when you crave something deeply satisfying and flavorful. Serve it over rice or with warm tortillas for a complete, home-style Mexican-inspired dinner that feeds a crowd and tastes even better the next day.

Directions

1
Thinly slice the bell peppers crosswise.
2
Heat the salad oil in a large 10-quart pot over medium-high heat.
3
Add the sliced bell peppers, green onions, minced garlic, and ground cumin to the pot.
4
Cook, stirring frequently, until the onions are softened and translucent.
5
Add the canned tomatillos (breaking them up with a spoon), diced green chiles, drained white beans, cubed pork shoulder, oregano, and cayenne pepper to the pot.
6
Bring the mixture to a boil, then reduce the heat to low.
7
Simmer the chili, stirring occasionally, until the pork is tender when pierced with a fork, approximately 2 hours.
8
Adjust the consistency: simmer covered for a thinner chili or uncovered for a thicker chili.
9
Reserve a few whole cilantro leaves for garnish and chop the remaining cilantro leaves.
10
Stir the chopped cilantro into the chili just before serving.
11
Garnish individual servings with the reserved whole cilantro leaves.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 2891.5kcal

% Daily Value *
Total Fat 175.4g270%
Saturated Fat 56.7g284%
Cholesterol 554.4mg185%
Sodium 4443.2mg186%
Total Carbohydrate 58.5g20%
Dietary Fiber 14.6g59%
Sugars 20.5g
Protein 249.2g499%

* 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

Storage: This chili tastes even better the next day. Cover and refrigerate for up to 3 days. Reheat thoroughly on the stovetop before serving.

Consistency: For a thicker chili, simmer uncovered to allow excess liquid to evaporate. For a thinner, soupier consistency, simmer covered and add a little water if needed.

Ingredient Note: The original recipe listed "4 can" with no item; this has been interpreted as diced green chiles based on the context of "chiles" mentioned in the directions and typical green chili recipes.

Pork Preparation: Trim excess fat from the pork shoulder and cut into bite-sized cubes before adding to the pot to ensure even cooking.

Read it online: https://www.chefs-mate.com/recipe/green-chili-with-white-beans/