Jim’s Pork Chili Verde

Approximately 600 calories per person – Serves 2

• Prep time: about 20 minutes 
• Cook time: about 1 ¾ hours
• Total time: a little over 2 hours

Ingredients

• 1 pound boneless pork (ribeye roast or shoulder or boneless rib meat)
• 1 tablespoon (Tbsp) olive oil

• The Mixture
  • 10 ounces (285 grams) white onion
  • 4 ounce can of chopped green chiles (Hatch Chiles if available)
  • 1 jalapeño (if you like heat)
  • ½ head of garlic
  • 7 ounces Herdez Salsa Verde
  • Juice from one large orange
  • Zest from one large orange
  • ½ teaspoon (tsp) ground cumin
  • 1 tablespoon (Tbsp) Mexican or regular oregano
  • 2 bay leaves
  • 1 teaspoon (tsp) salt (more or less to taste)
  • ½ teaspoon (tsp) ground black pepper (more or less to taste)
  • 2 bouillon cubes in 3 cups of water (or 3 cups of beef, pork or chicken broth)

• Garnishes
  • 1 ounce (30 grams) of red onion
  • 2 tablespoons (Tbsp) of champagne or red wine vinegar
  • ½ bunch fresh cilantro
  • 4 radishes
  • 4 tablespoons (Tbsp) of sour cream

Steps

• Preparation
  • Thinly slice red onion and put in a bowl with 2 tablespoons (Tbsp) of champagne (or red wine) vinegar. Stir occasionally and let it marinate. Set aside.
  • Broth
    • Place 2 crushed bouillon cubes in 3 cups of water and heat until dissolved. (or 3 cups of beef, pork or chicken broth). Set aside.
  • Pork
    • Wash and dry.
    • Cut the pork into small 1 to 2 inch cubes and place in a large bowl.
    • Add 1 teaspoon (tsp) salt (more or less to taste) and ½ teaspoon (tsp) ground black pepper (more or less to taste).
    • Mix well.
  • Remove husks and finely chop the garlic or use a garlic press.
  • Slice the white onion in half and then into quarters.
  • Juice the orange, then zest.
  • Finely chop the jalapeño, including the seeds (if you like heat)

• Mixture
  • Put all of the following on one large bowl:
    • White onion, green chilis, jalapeño, garlic, orange juice, orange zest, cumin, oregano, salsa verde, bay leaves, salt, black pepper, and bouillon broth.
  • Mix well and set aside.

• Cooking
  • In a pan, heat 1 tablespoon (Tbsp) olive oil over medium-high heat. (Induction 320)
  • Add prepared pork; cook and flip until lightly browned.
  • Add the bowl of veggie mixture to the pan. 
  • Bring to a boil, then cover and simmer (Induction 176) until pork is tender and chili mixture is desired consistency, about 1½ hours. Stir occasionally and check the liquid level. If it is too dry, add water to the consistency you like.

• Garnishes
  • While the meal is cooking, prepare the garnishes
    • Chop the cilantro, put in a bowl.
    • Thinly slice the radishes, put in a bowl.
  • Place the bowls of cilantro, radishes, marinaded red onion on the table, along with a bowl of sour cream.

• Serve
  • The recipe makes 4 bowls, so serve enough each time so each person gets two bowls of equal amount.
  • Each person adds cilantro, radishes, red onion, and a tablespoon of sour cream to their bowl.
  • Enjoy!

All of Living in Beauty Recipes

We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”