Pork Chili Verde with Black Beans

Pork Chili Verde with Black Beans

A quick and hearty Mexican-inspired pork chilli with tomatillos, tomatoes, and black beans.
Yield: 6 servings | Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Calories: 377 kcal
Ingredients: 450 g lean ground pork; ½ tbsp olive or avocado oil; 1 medium onion, diced; 2 garlic cloves, minced; 1 bell pepper, chopped; 1 jalapeño pepper, chopped (optional); 3 cups chopped tomatillos (about 3–4); 1½ cups chopped tomatoes (2–3); 2 tbsp chipotle chilli powder; 2 tsp ground cumin; 3 cups black beans; juice of 1 lime; fresh coriander (cilantro) for garnish.

Method:

1. Chop the onion, garlic, bell pepper, jalapeño, tomatillos, and tomatoes.

2. Heat oil in a Dutch oven over medium-high heat, add pork, reduce heat, and cook until almost done.

3. Add bell pepper, continue cooking until pork is fully cooked.

4. Add onion, garlic, chilli powder, jalapeño, tomatillos, and tomatoes. Stir and cover. Simmer on low 30 minutes.

5. Stir in black beans and simmer until heated through.

6. Add lime juice and garnish with coriander just before serving.

Optional variations:

1. Substitute canned diced tomatoes for fresh.

2. Use turkey or chicken mince instead of pork.

3. For extra heat, add additional jalapeños or chipotles.

4. Serve over rice or with tortillas for a fuller meal.