Description
Dive into the spicy and savory world of Pork Green Chili Recipe, a southwestern delight packed with tender pork pieces, roasted green chilies, and aromatic spices. Perfect for warming up on a cold day or serving at your next fiesta!
Ingredients
- 2 lbs pork shoulder or pork stew meat, cubed
- 1 tbsp vegetable oil
- 1 large onion, diced
- 3-4 cloves garlic, minced
- 1.5 lbs fresh green chilies (Anaheim or Poblano work well), roasted, peeled, and chopped
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional toppings: chopped cilantro, diced red onion, shredded cheese, sour cream
Instructions
- Brown the Pork: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed pork in batches and brown on all sides. Remove the browned pork and set aside.
- Sauté Vegetables: In the same pot, add a bit more oil if needed, then sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Chilies and Tomatoes: Stir in the roasted and chopped green chilies and the can of diced tomatoes (with juices).
- Combine Ingredients: Return the browned pork to the pot. Add the chicken broth, cumin, oregano, salt, and pepper. Stir everything to combine.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the pork is tender and the flavors are well combined.
- Serve: Taste and adjust seasoning if necessary. Serve the chili in bowls, topped with any of the optional toppings if desired.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 320
- Sugar: 4
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg