I have always said that pork and Mexican are made to go together. Well, I just proved it again. With only 10 minutes of prep, a crock pot and 8 hours, you can have a very healthy wonderful taste meal.
With only about 3-4 grams of fat per serving this will fit any diet. But I don’t want you to think of this as a diet dish. This will blow any other chili out of the water on taste.
Many times I have trouble with rating. Not this time. This will be in the top ten for the year for sure. A healthy recipe has no right being this good.
There are really very few recipe for a pork based chili but I did find an inspiration recipe Jerre’s Black Bean and Pork Tenderloin Chili at Allrecipes. With my inspiration in place, I changed the beans around for some variety and modified the spices some for taste and added a jalapeno.
Notes: This will make 6 to 8 servings. I included the packing liquid for all the beans. There is taste and nutrients in there. There is also salt so if you are on a low sodium diet, rinse the beans. People rinse the beans to make them look better on salads and clear type soups would be cloudy.
You should be able to do this on the stove top with a 3-4 hour simmer.
Prep onion and green pepper and chop medium. Prep jalapeno and chop fine.
Prep tenderloin by rinsing and patting dry. Remove all trimable fat and the silverskin. Cut into 3/4 to 1 inch cubes.
Place all ingredients in a crock pot on low for 8 hours.(High for 4 hours should be fine also). You may include the liquid in the bean cans or rinse to decrease the sodium.
1 pork tenderloin2-14 oz cans black beans1 – 14 oz can light kidney beans 1 – 4 oz can green chilies1 medium onion1 green pepper1 jalapeno pepper 16 oz medium salsa 1 cup chicken broth 1 T chili powder1 t oregano 1 t cumin
Prep time: Cook time: Total time: Yield: 8 servings
December 9, 2011