- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 2 cups jarred salsa verde (I like mine at a “medium” heat level)
- 3 cups leftover shredded pork
- 4 cups low-sodium chicken stock
- 2 cups water
- 2 (15-oz) cans cannellini beans, drained and rinsed well
- 1½ cups frozen corn
- Thinly sliced red onion
- Chopped scallions
- Greek yogurt or sour cream
- Additional salsa verde
- Lime wedges
- Chopped cilantro or parsley
- Hot sauce
- Heat the oil in a large pot over medium heat. Add the onion and cook for a few minutes. Add in the garlic and spices and cook for another 1-2 minutes.
- Carefully (it will splatter!) pour in the salsa verde and shredded pork. Stir to combine everything and then slowly stream in the chicken stock and water.
- Season with a little salt and pepper (not too much – the salsa and pork are already seasoned), and bring the mixture to a boil.
- Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
- Stir in the beans and corn and cook for another 5 minutes, just to warm everything through/defrost the corn. Check your seasonings and adjust as necessary.
- My favorite way to eat this chili is topped with thinly sliced red onion, fresh herbs, a generous dollop of yogurt, another spoonful of salsa verde, and spritzed with tons of lime juice.