Enjoy the rich, savory flavors of this Cheater Chili Verde, an easy, budget-friendly twist on a classic dish. Tender pork tenderloin cubes simmer slowly in a vibrant blend of roasted chilis, salsa verde, and spices, creating a flavorful chili that’s perfect for a satisfying family meal.
Serve it over rice, with warmed tortillas, or on its own for a deliciously versatile dish that’s easy to adapt for Whole30 or gluten-free diets. At just $2.56 per serving, this recipe combines affordability with bold, authentic flavor.
Serving Size
6-8
Cost Breakdown
$2.56 per serving
Macros
Chili Verde KCAL 332 – Protein 48g – Carbs 4.3 – Fat 9g
Ingredients
- 3-4lbs pork tenderloin, cut into 1in. cubes
- (2) 16oz jars verde salsa (use whole30 approved if necessary)
- 1 tsp cumin
- 1 tsp oregano
- 1 onion, diced
- 4 tsp minced garlic
- 3 Anaheim (or poblano) chilis
- *optional 1 jalapeno, diced
- 1/2 cup chicken broth
- 1 tbsp cornstarch (arrowroot powder for whole30)
Instructions
- Place your chilis either on a baking sheet or directly on the oven rack and roast the chilis on broil, rotating until all sides blacken.
- After allowing the chilis to cool slightly, peel off skin. I find this is easiest with a butter knife, lightly scraping off the roasted skin.
- Next, blend chilis, jalapeños, cornstarch & broth in a blender or with an immersion blender.
- Add the blended mixture and remaining ingredients to the crockpot
- Cook on low for 6-8 hours, then serve over rice with optional warmed tortillas
- To thicken, remove some broth & mix extra cornstarch in and then pour back into the dish.
