Mexican

Tomatillo Pork Chili with Quinoa is for Dinner.

Tomatillo Pork Chili with Quinoa takes 20 minutes to prepare.

Tomatillo Pork Chili with Quinoa takes 60 minutes to cook.

Tomatillo Pork Chili with Quinoa makes 13 servings.

The ingredients for Tomatillo Pork Chili with Quinoa are:

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

Here is how you make Tomatillo Pork Chili with Quinoa:

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 approxNote: I used Mayacabo beans instead of Great Northern BeansIf you want more spice, add more Jalapenos

The nutritional information for Tomatillo Pork Chili with Quinoa is:

• 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

Tomatillo Pork Chili with Quinoa is Mexican cuisine.