Pork Tenderloin Hatch White Chili
Pork Tenderloin Chili
Big Poppa
Rated 5.0 stars by 1 users
Category
Main Course, Appetizer
Cuisine
American
Prep Time
40-45 minutes
Cook Time
15-20 minutes
A Bowl of Chili for comfort!
This diverse chili is good for a nice winter day or simply a day you just want to take it easy and use the air fryer. The chili is full of flavor from the tomatillo, garlic, bell peppers, chili, and beans.
Ingredients
- 2 x Tyson Pork Tenderloin
- 2 x Sweet White Onion, diced
- 2-3 x Stalks of Celery, chopped
- 1 x Jalapeño, seeds and membrane removed, diced
- 1/2 x Red Bell Pepper, diced
- 1/2 x Orange Bell Pepper, diced
Directions
- Prep all your vegetables. Place bell peppers and celery in one bowl, onions in a separate bowl, drizzle both bowls with olive oil.
- Season both bowls of veggies with Big Poppa’s Little Louie’s Garlic Salt w/Black Pepper and Big Poppa’s Jallelujah Jalapeño Salt. Toss to incorporate. These will be roasted in the Instant Pot Air Fryer for caramelization.
- Take the Instant Pot Air Fryer tray and throw in the bell pepper mix, tomatillos, and about half of the onions. Cook for 1 minute at 400F, remove, put some crushed garlic in the tray, stir, and cook for 2 more minutes at 400F. Remove from the tray and place in the Instant Pot. Set aside.
- Prep your pork tenderloin. Remove from packaging, trim off silver skin, and drizzle all sides with olive oil. Season both tenderloins with Big Poppa’s Little Louie’s Garlic Salt w/Black Pepper and Big Poppa’s Jallelujah Jalapeño Salt. Place tenderloins in the air fryer pan, and brown for 3 minutes at 400F.
- Remove tenderloin from the air fryer, cut into cubes/chunks and add to the Instant Pot with the tomatillo/pepper mix. Add pureed cannellini beans, chicken stock, green enchilada sauce, diced green chilis, whole cannellini beans, lime juice, cumin, paprika, cream of chicken, and season with Big Poppa’s Little Louie’s Garlic Salt w/Black Pepper and Big Poppa’s Jallelujah Jalapeño Salt one more time.
- Stir all ingredients together, and cook for 20min in the Instant Pot, naturally vent for 10, then serve. For plating, Big Poppa recommends topping with shredded pepper jack cheese, crema, lime, diced jalapeño, avocado, cilantro, and thick tortilla chips on the side.
- Serve immediately and enjoy!
