Like any stew, chili is an ideal candidate for Sun Oven cooking. This thick and hearty chili is a crowd pleaser. Any leftovers can be used to make huevos rancheros for a relaxing weekend brunch or quick weeknight dinner.

Sun Oven Southwestern Green Chili


3 pounds pork shoulder roast, trimmed and cut into 1-inch pieces

4 cups previously cooked pinto beans (or two 16-ounce cans drained)

2 (11-ounce) can tomatillos, drained and coarsely chopped

2 (10-ounce) cans green chile enchilada sauce

2 (4.5-ounce) cans diced green chile peppers

2 small onions, chopped (about 1 cup)

1 teaspoon dried oregano, crushed

1 teaspoon garlic powder

1 teaspoon ground cumin

Sour cream

Fresh cilantro, chopped


Set Sun Oven out to preheat.

Put the pork, pinto beans, tomatillos, enchilada sauce, undrained chile peppers, onion, oregano, garlic powder, and cumin in a large pot, stirring to combine. Cover and cook in the Sun Oven until the meat is tender, 1 1/2 to 2 hours. Ladle into bowls and top with sour cream and cilantro.

Makes 8 servings


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