Green Enchilada Pork Chili

Pinto beans, green salsa and bite-size pieces of pork tenderloin are at the heart of this recipe for easy-to-make, family-pleasing enchilada chili.

Preparation time

  • Prep Time 45min.
  • Total Time 45min.
  • Servings 8 servings, 1 cup each


  • 1/4 cup KRAFT Zesty Italian Dressing
  • 1-1/2 lb. pork tenderloin, cut into bite-size pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro, divided
  • 2 cans (15 oz. each) pinto beans, rinsed, divided
  • 1 jar (16 oz.) green salsa
  • 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
  • 1 cup frozen corn
  • 2 cups coarsely crushed tortilla chips
  • 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese


  1. Heat dressing in Dutch oven or small stockpot on medium-high heat. Add meat, onions, garlic and 2 Tbsp. cilantro, cook 6 to 8 min. or until meat is done, stirring frequently. Meanwhile, mash half the beans in small bowl.
  2. Add mashed beans, remaining whole beans, salsa, broth and corn to meat mixture in pan, mix well. Bring to boil, cover. Simmer on low heat 15 min., stirring occasionally.
  3. Place 1/4 cup chips in each of 8 serving bowls, top with chili, sour cream, cheese and remaining cilantro.