Mexican Pork Chili Recipe

Mexican Pork Chops Recipe with (Chile) Chili Verde Sauce

1 pound pork chops (4 thin-cut, bone-in pork chops) (can use boneless, but pound thin) 1 tbsp oil (divided) Seasoning Rub 1/4 tsp salt 1/4 …

Rating: 5/5(4)
Total Time: 20 minsCategory: DinnerCalories: 232 per serving

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Chorizo Skillet Chili Recipe (Low Carb) Low Carb Maven

Cuisine: Mexican Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 10 Calories: 335kcal Author: …

Rating: 5/5(2)
Total Time: 25 minsCategory: DinnerCalories: 335 per serving1. Over a medium-high flame, heat the oil in a large skillet and brown the chorizo. Lower the heat to medium, push the chorizo to the sides of the skillet and add the chopped onion and bell pepper, sauteing until the onions are almost translucent. Mix the chorizo and vegetables together and add the granulated garlic, chile powder and cumin to the pan, cooking just a minute to become aromatic.
2. Add the crushed tomatoes, broth, cocoa and instant coffee. If you don't have any instant coffee, trade 1 cup of broth for 1 cup of coffee. Stir and bring up to a simmer.
3. Drain the black soy beans and add to the chili, simmering for about 20 minutes. Add more broth as needed to your desired consistency.
4. Taste and adjust seasonings per your taste. Mine did not need salt.

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Pork Chile Verde: Slow Cooked & Low Carb Farm to Jar …

Return pork to the pot, along with any juices on the plate. Add 2 cups of the salsa verde, 1 cup of broth, stir and bring to a gentle boil. Reduce heat to low, cover pot and simmer …

Ratings: 1Calories: 389 per servingCategory: Main Course1. Heat the oven to broil. Half the tomatillos and place them, along with 6 unpeeled garlic cloves, on a baking sheet and broil for 5-6 minutes
2. In a food processor or a blender add 1/2 of the pan of the roasted tomatillos, all of the roasted garlic cloves, cilantro, coarsely chopped green onions and peppers, and 1 cup chicken broth. Puree until chunky or smooth, depending on your preference. This is the salsa verde. Set aside.
3. Cut the pork into 1-2 inch pieces, removing some of the fat if it is really fatty. Heat 2 Tbsp olive oil (I used lief lard) in a dutch oven or a large skillet over high heat. Sprinkle pork with salt while waiting for the oil to heat (can sprinkle with pepper also if desired).
4. Add pork pieces to the heated pot, working in batches (don't crowd, a 5 lb pork butt will need to be divided into 3 batches). Cook until each side is browned, turning when golden brown. Remove pork pieces to a plate with a long slotted spoon or long tongs (the oil splatters) and cook the next batch.

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LowCarb & Keto Mexican Chili KetoDiet Blog

Ingredients (makes 6 servings) 500 g minced beef (1.1 lb) 2 large sirloin or rump steaks (500 g/ 1.1 lb) 3 tbsp ghee or lard (45 g/ 1.6 oz) 1 …

Rating: 4.7/5(59)
Estimated Reading Time: 2 mins

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Low Carb Mexican Chicken Chili Blackberry Babe

Add olive oil to a dutch oven or large pot. Heat on medium heat, add onions. Cook for 3-5 minutes until slightly softened, stirring occasionally. Add garlic, saute for one minute. Add chicken, chicken broth, green chilies, cumin, …

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Keto Chili Recipe (Low Carb Chili) Wholesome Yum

Mix low carb chili. Transfer ground beef mixture to slow cooker. Add tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper and mix together. Add bay …

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Keto Mexican Meatloaf Recipe an easy gluten free …

How to make keto Mexican meatloaf. Step 1: Preheat oven to 400°F. Cover a baking sheet with aluminum foil and then spray it with nonstick cooking spray. Step 2: Add the onion, bell pepper and garlic to a food …

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