Approximately 600 calories per person for two people
- Prep time: about 20 minutes
- Cook time: about 1 ¾ hours
- 1 tablespoon (Tbsp) Olive Oil
- 1 pound boneless Pork (Ribeye Roast or shoulder or boneless rib meat) cut into 1-inch cubes
- 10 ounces of White Onion chopped in large pieces
- 4 ounce can of Chopped Green Chiles (Hatch Chiles if available)
- 1 jalapeño, minced including the seeds
- ½ head Garlic, minced
- ½ bunch minced fresh Cilantro
- 7 ounces Herdez Salsa Verde
- 1 Bouillon cube in 3 cups of water
- Juice from one large Orange
- Zest from one orange
- ½ teaspoon (tsp) Ground Cumin
- 1 tablespoon (Tbsp) Mexican Oregano
- 2 Bay Leaves
- 1 Ounce of Red Onion, thin slices
- 2 tablespoons (Tbsp) of Champagne or Red Wine vinegar
- 4 tablespoons (Tbsp) of sour cream
- 4 Radishes, sliced thin
- Salt and Black Pepper to taste
- Thinly slice red onion and put in a bowl with 2 tablespoons of champagne (or red wine) vinegar. Stir occasionally.
- Place bouillon cube in 3 cups of water and heat until dissolved
- Prepare the pork, garlic, onion, green chiles if not chopped, orange, and Jalapeño as described above.
- In a pan, heat 1 tablespoon oil over medium-high heat.
- Add 1 pound of pork; cook and flip until lightly browned.
- Toss in garlic and white onion, mix well.
- Toss in chiles, cumin, jalapeño, salsa verde, bay leaves, orange juice, orange zest, and bouillon broth, salt and pepper to taste, mix well.
- Bring to a boil, then cover and simmer until pork is tender and chili reaches desired consistency, about 1½ hours. Stir occasionally and check the liquid level. If it is too dry, add water.
- While the meal is cooking, prepare the cilantro and put in bowl.
- Place the bowls of cilantro, radishes, marinaded red onion on the table, along with the sour cream.
- The recipe makes 4 bowls, so serve enough each time so each person gets two bowls of equal amount.
- After serving in a bowl, toss in Cilantro, radishes, red onion, and a tablespoon of sour cream
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.