As the first gust of cold air ushering in December, we put chili on the menu. A house feels warm and cozy with a big pot of chili simmering on the stove. Most of us are used to classic chili with ground beef and beans. There’s nothing wrong with tried and true recipes, but busting out of your chili rut can stretch your menu and make dinnertime more exciting. We’ve got 10 twists on chili that are anything but traditional, and you’ll love each and every one of them!
This tomatillo pork chili is a family favorite. For some reason, my kids don’t love red chili, but they’ll lap up this deliciously mild, slightly tangy green chili like hungry puppies! They love it! Made with just a handful of ingredients, I love this recipe because it takes me 10 minutes to pull together, can feed a crowd, and tastes like a gourmet twist with familiar flavors. Make, enjoy, then click through the slideshow and find 9 other recipes that will totally become favorites, too.
Tomatillo Pork Green Chili
This quick and simple chili uses tangy tomatillos for a lighter version of classic chili flavors. I make this recipe with pre-made pork carnitas found in the refrigerated meats section of the grocery store. This saves time because the pork is already cooked and seasoned. If you want to save a little cash on ingredients, feel free to use milk pork sausage, ground pork, or pulled pork in this recipe, as well. Enjoy!
- 1 tablespoon chopped garlic
- 2 (28 ounce) cans tomatillos
- 1 (14 ounce) can green chili sauce
- 1 (1-pound) package pork carnitas
- 1 (14 ounce) can black beans, drained
- 1 (14-ounce) can cannelini beans, drained
- 1 cup queso fresco, crumbled
- 1 cup fresh cilantro, chopped
In a large pot, combine garlic and add tomatillos. Crush tomatillos with a large metal spoon (or squeeze them with your hands to break the outer skins). Add green chili sauce, carnitas, black beans, and cannelini beans. Cook over medium-high heat until hot. Serve sprinkled with queso fresco and cilantro. Serve and enjoy!