Tomatillo Pork Chili with Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
1 tbsp Cider Vinegar 1.80 lb Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat 5 clove Garlic 8 medium Tomatillos 1 pepper Jalapeno Peppers 100 grams Cilantro, raw 0.50 cup (V) Beans, Gr Northern (Gr Value) (1/4 c dry = 1/2 c cooked) 2 serving great value organic white quinoa (1/4 c dry) 2 tsp Splenda No Calorie Sweetener 2 tsp Salt
Blend tomatillos before with garlic, cilantro, salt, and vinegar. Put all ingredients into Instant Pot and add 4 cups water. Then cook on high pressure 40 -50 min. If you use a slow cooker 4-6 hours on high or 10-12 on low.
Serving Size: 1 cup approx
Note: I used Mayacabo beans instead of Great Northern Beans
If you want more spice, add more Jalapenos
Serving Size: 1 cup approx
Note: I used Mayacabo beans instead of Great Northern Beans
If you want more spice, add more Jalapenos
Nutritional Info Amount Per Serving
- Calories: 177.9
- Total Fat: 10.0 g
- Cholesterol: 42.1 mg
- Sodium: 392.7 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.7 g
- Protein: 13.9 g
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