Winter has finally caught up with us here in South Dakota. I would say we’re lucky it took so long, but it’s hard to feel grateful for good weather after Thanksgiving if you understand climate change. After you ponder that for a minute, take a deep breath, then cheer up with a comforting bowl of soup.
Pork Chili Verde is a product of my husband smoking a giant pork loin and creating too many leftovers. I tried to get creative. While you can certainly pair a nice pork loin sandwich with some roasted sweet potatoes, that can only last for a meal or two. Then it’s time to spice it up.
This recipe is between a soup and a chili, really. It’s broth-based, but the creamed corn and “green sauce” give it a thicker consistency, and if you garnish with sour cream (you should), I think you have to call it a chili.
Pork Chili Verde
2 cups (or more) diced pork loin (smoked, or just cooked in some way)
2 diced bell peppers – one green, one colored
1 can creamed corn
1 can Great Northern beans
1 cup “green sauce” (your choice of salsa verde, green enchilada sauce, green taco sauce)
32 oz chicken broth
Salt and pepper
1 T Cumin
1 T onion powder (or you can use actual sautéed onion)
1/2 tsp Cayenne pepper (or more, to taste)
Throw everything into a pot and simmer for 2 hours or until bell peppers are soft. (Or throw in crock pot on low for 4 hours).
Garnish with sour cream and tortilla strips/chips.