Green Enchilada Pork Chili

Ingredients and Weight:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/4 cup tomatillo salsa
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 bunch fresh cilantro, chopped
• 1 lime, cut into wedges

Preparation Time:

20 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium heat.
2. Brown the pork cubes on all sides. Remove the pork and set aside.
3. Add the onion and garlic to the pot and sauté until softened.
4. Stir in the chili powder, cumin, and oregano. Cook for 1 minute.
5. Return the pork to the pot and add the tomatillo salsa, diced tomatoes, black beans, and corn.
6. Bring to a simmer, then reduce heat to low and cook for 1 hour 15 minutes, or until the pork is tender.
7. Stir in the chopped cilantro and serve immediately, garnished with lime wedges.

Nutritional Information:

• Calories: 450 per serving
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 50 grams

Dish Characteristics:

• Savory and flavorful
• Green and spicy
• Chunky and satisfying
• Perfect for a cold winter night

User Comments:

• "This chili had just the right amount of heat and spice. The green enchilada flavor was unique and delicious."
• "The pork was so tender and juicy. I loved the combination of black beans and corn."
• "I made this for my family and they all raved about it. It's now a regular in our rotation."

Special Precautions and Tips:

• If you don't have tomatillo salsa, you can use regular salsa verde instead.
• For a spicier chili, add an extra 1/2 tbsp of chili powder.
• Serve with your favorite toppings, such as sour cream, shredded cheese, or tortilla chips.