Spicy Pork Tenderloin Green Chili

A hearty Southwest-style chili that promises to deliver on flavor - diabetes friendly as well. Recipe is from BH& G Diabetes, Eat What You Love.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 8  ounces anaheim chilies (3-4 peppers)
• 2  tablespoons canola oil
• 1 1⁄2 lbs  pork tenderloin, trimmed of fat and cut into 3/4 inch pieces
• 3  large onions, chopped (3 cups)
• 3  tablespoons garlic, minced
• 1  lb  fresh  tomatillo, peeled and diced (about 4 cups)
• 1  tablespoon ground cumin
• 2  teaspoons dried oregano, crushed
• 3  cups reduced-sodium chicken broth
• 1  cup water
• 1 (15 ounce) can  no-salt-added navy beans, rinsed and drained
• 1  tablespoon lime juice
• 2  tablespoons fresh cilantro leaves

Directions

1. Preheat oven to 400 degrees F. Arrange chile peppers on a baking sheet. Roast for 25 to 30 minutes or until skins are dark, turning once halfway through roasting. Place chile peppers in a bowl; cover with plastic wrap and let stand for 10 minutes. Carefully remove skins and seeds, chop chile peppers. Set aside.
2. In a 5-6 quart dutch oven heat oil over medium-high heat. Add pork; cook until browned. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally.
3. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice and chopped chile peppers. Simmer for 5 minutes more. Stir in cilantro and serve.