Green Enchilada Pork Chili

45 8 servings, 1 cup (250 mL) each
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8 servings, 1 cup (250 mL) each

Pinto beans, green salsa and bite-size pieces of pork tenderloin are at the heart of this recipe for easy-to-make, family-pleasing enchilada chili.

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What You Need

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Make It

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  • Heat dressing in Dutch oven or small stockpot on medium-high heat. Add meat, onions, garlic and 2 Tbsp. cilantro; cook 6 to 8 min. or until meat is done, stirring frequently. Meanwhile, mash half the beans in small bowl.
  • Add mashed beans, remaining whole beans, salsa, broth and corn to meat mixture in pan; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
  • Place 1/4 cup crushed chips in each of 8 serving bowls; top with chili, sour cream, cheese and remaining cilantro.


Prepare using cut-up boneless pork chops or chicken thighs.

Food Facts

Don't skip the beans...they make this dish very high in fibre at 11 g per serving.


  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 380
% Daily Value
Total fat 10g
Saturated fat 4g
Cholesterol 60mg
Sodium 750mg
Carbohydrate 42g
Dietary fibre 11g
Sugars 4g
Protein 30g
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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