Pork Green Chili
A fall favorite in our house. And a great alternative to red chili for folks who don't eat red meat. Serve with fresh tortillas and lots of freshly shredded cheese.
Equipment
- 1 Dutch Oven We love Le Creuset's dutch oven
Ingredients
- 2-3 pound pork shoulder cut into ½-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup diced yellow onion 1 medium onion - I use a little more if the pork shoulder is bigger
- ¼ cup seeded and chopped jalapenos about 2 jalapenos
- ½ cup cilantro chopped
- 4 garlic cloves minced
- 2 tablespoons all-purpose flour
- 6 cans diced green chiles 4.5 ounces each - be sure to check the can and use mild if you don't want spicy
- 15.5 ounces petite diced tomatoes cans are 15.5 ounces
- 4 cups low-sodium chicken broth
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 4 oz cream cheese (optional)
Instructions
- Sprinkle the diced pork shoulder with salt and pepper. Then add the pork to a large stock pot or Dutch oven and cook over medium-high heat, stirring frequently, until it is browned on all sides, about 10 minutes. You might need to do this in batches.
- Once the pork is cooked, use a slotted spoon to remove the pork from the pan and set it aside in a bowl. Remove all but 2 tablespoons of the pork fat that is in the pan. Reduce the stove to medium heat. Then add the diced onions and jalapenos to the pan. Cook for 4-5 minutes, or until soft.
- Add the cilantro and garlic cloves, and flour. Stir frequently and cook for an additional 2-3 minutes, until any excess moisture is absorbed and the flour begins to brown.
- Add the pork back into the pan along with all of the remaining ingredients except the cream cheese (add chilis, tomatoes, broth, cumin, oregano, cayenne). Bring the liquid to a simmer, then reduce to low heat. Cover and cook for about an hour, or until the pork is tender.
- Remove the lid and allow the chili to continue simmering for about 15 minutes, or until it thickens to your desired consistency.
- Then, add the cream cheese, a chunk at a time. You might not want to add all 4 ounces, so add some, stir, taste, and keep going until it gets to the flavor and consistency you want.
- Serve with warm, fresh tortillas (we love the uncooked Tortillaland brand) and freshly shredded cheese (monterey jack, cheddar or a mexican blend are perfect)
Notes
This is such a great simmer-on-the-stove-on-a-Sunday recipe. Note that when you buy the diced green chiles, they come in mild, medium, and hot. It's probably best to try this the first time using mild chiles as they do vary in heat. You will also get some spiciness from the fresh jalapeños. Make it with or without the optional cream cheese. I like the way it adds thickness, so I always add it. If you do decide to use it, add it a chunk at a time so you can taste it and get the thickness and flavor you want.
Tried this recipe?Let us know how it was!