Every Helping
Sign in

Lunch recipe · from the recipe book

Green Chile Pork and Pinto Chili

A hearty, gently spicy tomato chili with tender chunks of pork tenderloin, creamy pinto beans, sweet corn and a bright lime-cilantro finish.

Green Chile Pork and Pinto Chili

Ingredients

  • 1¼ lb600 gPork tenderlointrimmed and cut into 3/4-inch cubes
  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 2 tsp2 gDried oregano
  • 2 tbsp32 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 4 oz113 gDiced green chiles, canned
  • 1 can, drained277 gPinto beans, canned, drained
  • 1 cup136 gCorn kernels, frozen
  • 1 cup240 gWater
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ½ lime, juiced22 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Prep first: cube the pork tenderloin, dice the onion and green bell pepper, mince the jalapeño and garlic, drain the pinto beans and chop the cilantro. Keep the frozen corn kernels in the freezer until needed.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Season the pork tenderloin with the salt and black pepper, add it in one layer and brown on all sides, about 5 minutes. Move the pork to a plate.
  3. Add the remaining half of the canola oil, then the onion and green bell pepper. Cook, stirring, until softened, about 5 minutes.
  4. Stir in the jalapeño and garlic for 1 minute, then add the chili powder, cumin and oregano and stir for 30 seconds until fragrant.
  5. Stir in the tomato paste and cook 1 minute, then add the canned diced tomatoes with their juice, the green chiles with their liquid and the water, scraping up the browned bits.
  6. Return the pork and its juices to the pot. Bring to a boil, then cover, lower the heat and simmer gently for 30 minutes, stirring now and then.
  7. Stir in the pinto beans and the frozen corn kernels (no need to thaw) and simmer uncovered for 10 minutes more, until the chili thickens and the pork is tender and reaches at least 145°F (63°C).
  8. Take the pot off the heat, rest 3 minutes, then stir in the lime juice. Serve in bowls topped with the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book