Recipe: Quick Chili Verde Camp Salad

Part of my heritage is Spanish and Cuban. As a result, anytime pork and black beans are mentioned in the same sentence, you got my attention!  This Chili Verde Camp Salad recipe has become one of our favorites. As a bonus, it is easy to prepare, very savory, low carb and filling! How do you beat that?

My wife and I are always interested in trying new camping recipes. Last year, while restocking our camper at a grocery store in Kanab Utah, we discovered Del Real Chili Verde. Located in the meat department, we decided to give it try. Needless to say, if you like simmered pork in a tangy green tomatillo sauce, it is top shelf (they also have carnitas and shredded chicken variations that are very good). The first thing we did after buying the Del Real product was to de-trash the packaging. This step yielded a much more camper freezer-friendly size of about half of the original packaging volume. In addition, pick-up a bag of “ready to make” Southwest salad (like Taylor’s) which contains dressing, cilantro, pumpkin seeds and tortilla strips and you have a fantastic meal. We especially like packaged salads that use cabbage as a base since it has a very good refrigerator shelf-life.

Following are the ingredients for the Chili Verde Salad with a few options:

  • Primary: Del Real Chili Verde, Black Beans, Package Salad
  • Optional: Avocado, Diced Onion, Tomato, Tortillas, Grated Cheese

To state that this is a recipe is somewhat of an overstatement. Simply 
heat the Del Real Chili Verde in an appropriate pan. Add diced onion if preferred. Simmer for several minutes then add (drained) black beans.  

If tortillas are desired, cover the ingredients with them for a few minutes to soften.

 Place salad portions, along with accompanying seeds and tortillas strips into bowls (you may opt to save the salad dressing for another meal as the Chili Verde has enough sauce). Top the salad with the Chili Verde mixture and garnish with sliced tomatoes, avocado and grated cheese. Don’t forget to refresh your beer or pour another shot of tequila. The ingredients will yield two very large or three smaller portions… so you may need to invite a guest for dinner!

For dietary conscious campers, each portion is about 420 calories yielding 40 grams of carbs and 40 grams of protein.  These are very respectable numbers for those wanting to lose a little weight while on the road. Exclude the black beans and the carb count goes down to 10 grams.

Bottom Line: Quick Chili Verde Camp Salad is a tasty meal that is savory, fresh and can be made in less than 10 minutes. Salute!

About Gary Matos 4 Articles
After many years in fast-paced industries, Gary and Gretchen Matos stepped out of work and into the outdoors. They reside in Sisters, Oregon at the knee of the Cascade Mountain Range and enjoy hiking, kayaking, dual sport motorcycling and exploring the backroads. During the winter months they like to cross country ski or read a good book by the woodstove. Although they have traveled extensively abroad, their passion for Baja California - the people, geology and history - have kept them coming back for over two decades. They have owned several Jeeps and pop-up campers and have taken over 30 trips to Baja. Their current vehicle is a RAM 3500 Diesel with a FWC Flatbed Hawk Camper.

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