Recipes and Cooking Spicy Pork Tenderloin Green Chili 3.2 (5) 3 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Cook Time: 20 mins Roast Time: 20 mins Stand Time: 15 mins Heat Time: 30 mins Total Time: 2 hrs 10 mins Servings: 6 Yield: 9 cups Jump to Nutrition Facts Ingredients 3 - 4 fresh Anaheim chile peppers (8 ounces) 1 ½ pound pork tenderloin 2 tablespoon canola oil 3 cup chopped onions (3 large) 3 tablespoon bottled minced garlic 1 pound fresh tomatillos, peeled and chopped (about 4 cups) 1 tablespoon ground cumin 2 teaspoon dried oregano, crushed 3 cup reduced-sodium chicken broth 1 cup water 1 15 ounce can no-salt-added navy beans, rinsed and drained 1 tablespoon lime juice 2 tablespoon snipped fresh cilantro Directions Preheat oven to 425°F. Cut chile peppers in half lengthwise; remove stems, seeds, and memmbranes.* Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, carefully remove and discard skins; chop chile peppers. Meanwhile, trim fat from meat. Cut meat into 3/4-inch pieces. In a 5- to 6-quart Dutch oven cook meat in hot oil over medium-high heat until brown. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice, and chopped chile peppers. Simmer, uncovered, for 5 minutes more. Cool chili slightly and transfer to freezer containers. Seal and freeze for up to 2 months.** To serve, thaw chili in the refrigerator for 1 to 2 days. Transfer to a 5- to 6-quart Dutch oven. Cook over medium heat about 30 minutes or until heated through, stirring occasionally. Sprinkle each serving with cilantro. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. **Tip: If you prefer, cool chili slightly and transfer to airtight storage containers. Cover and chill for up to 3 days. To serve, transfer to a 5- to 6-quart Dutch oven and heat as directed. Rate it Print Nutrition Facts (per serving) 304 Calories 8g Fat 26g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 304 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 74mg 25% Sodium 364mg 16% Total Carbohydrate 26g 9% Total Sugars 8g Protein 32g Vitamin C 48.4mg 242% Calcium 80.8mg 6% Iron 3.2mg 18% Potassium 1135mg 24% Folate, total 28.2mcg Vitamin B-12 0.6mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.