🍽️ Green Chili with Crispy Ground Meat and Fresh Parsley

Name: Green Chili with Crispy Ground Meat and Fresh Parsley
Total time: 30 min
Yield: 4 servings
Ingredients: Oregano, dried pinch; Cumin pinch; Pepper, black ground pinch; Cayenne pepper pinch; Pork mince 600 g; Onions, yellow 2 pcs; Garlic cloves 2 pcs; Peppers, green 1 pc; Oil 4 tbsp; Salt pinch; Poultry broth 500 ml; Bay leaves, dried 2 pcs; Potatoes, mostly waxy 3 pcs; Parsley, fresh 20 g

525 kcal · 30 min · 4 servings

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Ingredients

Oregano, dried pinch
Cumin pinch
Pepper, black ground pinch
Cayenne pepper pinch
Pork mince 600 g
Onions, yellow 2 pcs
Garlic cloves 2 pcs
Peppers, green 1 pc
Oil 4 tbsp
Salt pinch
Poultry broth 500 ml
Bay leaves, dried 2 pcs
Potatoes, mostly waxy 3 pcs
Parsley, fresh 20 g

Instructions

1. Mix oregano, cumin, black pepper, and cayenne pepper in a bowl.
2. Add the ground meat and knead the spices thoroughly into the meat with your hands.
3. Set the meat mixture aside to let the flavors infuse.
4. Halve the onions and garlic cloves, peel them, and chop them finely.
5. Wash the peppers thoroughly, remove the stem and seeds.
6. Cut the peppers into coarse cubes.
7. Heat 2 tablespoons of oil in a pot on the highest setting.
8. Fry the ground meat in it for about 4 to 5 minutes on high heat until crispy.
9. If necessary, add a little more oil and scrape the browned meat bits off the bottom of the pot.
10. Remove the browned meat from the pot and place it on a plate.
11. Set the meat aside.
12. Heat another 2 tablespoons of oil in the same pot on medium heat.
13. Add the pepper cubes, onions, and garlic to the pot.
14. Season the mixture with 2 pinches of salt.
15. Sauté the vegetables for about 3 minutes.
16. Add the browned meat back into the pot.
17. Deglaze the mixture with broth.
18. Add the bay leaves.
19. Let everything simmer for about 25 to 30 minutes.
20. Stir the chili occasionally while it simmers.
21. Wash and peel the potatoes.
22. Cut the potatoes into cubes about 1 to 2 centimeters in size.
23. Wash the parsley and dry it.
24. Pluck the parsley leaves from the stems.
25. Chop the parsley leaves finely.
26. After about 15 minutes of cooking time, add the potato cubes to the chili.
27. Let the potatoes cook for another 10 to 12 minutes.
28. Season the green chili with salt and pepper once the potatoes are cooked.
29. Serve the chili on deep plates.
30. Sprinkle the dish with the chopped parsley.
31. Serve the chili immediately and enjoy!

Nutrition per serving

kcal: 525
Protein: 34 g · Fett/Fat: 36 g · Carbs: 18 g