Tomatillo Pork Chili with Quinoa

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Nutritional Info
  • Servings Per Recipe: 13
  • 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

View full nutritional breakdown of Tomatillo Pork Chili with Quinoa calories by ingredient


Introduction

Cooked in "Instant Pot" Cooked in "Instant Pot"
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

Tips

Garnish with part skim mozzerella if you like!


Directions

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