Let's Dish: Green Chili

March 9, 2013 8:06:37 AM PST
What's better on a cold winter day than a cup of steaming hot chili? How about a twist on the usual. Chris Koetke, host of "Let's Dish" on the "Live Well Network," has a recipe for a green chili.

You can find more recipes likes this on the Live Well Network (http://livewellnetwork.com/index).

Recipe for Green Chili

Difficulty: Easy
Prep Time: 25 minutes
Cooking time: 55 minutes
Serves: 6


2 tablespoons olive oil
1 medium onion, diced
4 poblano peppers (about 1 lb.), seeded and thinly sliced
6 jalapeno peppers, seeded and finely diced
6 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dried oregano
½ teaspoon ground cumin
1 lb. trimmed pork shoulder cut into small dice
2 15 oz. cans pinto beans, drained and rinsed
2 cups low-sodium chicken broth
16 oz. baby spinach
½ cup chopped cilantro plus more for garnish
Rice, tortilla chips, sliced green onions and small cubes of pepper jack cheese for garnish


1. Heat oil in a stockpot over medium heat. Add the onion, poblano peppers, and jalapeno peppers and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.

2. Add the garlic, salt, pepper, oregano, and cumin and cook for another minute.

3. Add the pork and cook until lightly browned, about 5 minutes.

4. Add the pinto beans and chicken broth.

5. Bring to a boil. Reduce heat and simmer until thick and the meat is tender, about 35-40 minutes.

6. Stir in spinach and cilantro and simmer until just tender, about 2-4 minutes.

7. Garnish with cilantro leaves.

8. Serve with rice, tortilla chips green onions, and pepper jack cheese on the side.