Green Chili With Pork
Description
This comforting Green Chili with Pork is a robust, slow-cooked stew that marries tender pork shoulder with the smoky depth of roasted poblano chilies. The dish features a rich, savory broth thickened naturally with grated potato and crushed tomatoes, offering a complex flavor profile balanced by fresh jalapeos, garlic, and Mexican oregano. Its the perfect meal for cold evenings or gatherings where you want something hearty and satisfying. The long simmering process ensures the pork becomes fork-tender, absorbing all the aromatic spices, while the chilies provide a gentle, earthy heat that defines this classic American-style comfort food.Ingredients
Directions
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In a large heavy-duty casserole or Dutch oven, warm the olive oil over medium heat.
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Add the chopped onions, minced garlic, minced jalapeos, and chopped carrots. Cook, stirring occasionally, for 10 minutes until softened.
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Stir in the dried oregano and cubed pork shoulder. Cook, stirring occasionally, for about 20 minutes until the pork has lost its pink color and is lightly browned.
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Stir in the chicken stock, 1 teaspoon of salt, crushed tomatoes, and grated potato.
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Bring the mixture to a boil, then lower the heat to a simmer. Partially cover the pot and cook for 1 1/2 hours, stirring occasionally.
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Add the roasted poblano chili strips to the chili. Continue cooking, stirring often, for another 30 to 45 minutes or until the pork is fork-tender and the chili has thickened to your liking.
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Taste and adjust seasoning with additional salt if needed. Let cook uncovered for another 5 minutes. Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 965kcal
- % Daily Value *
- Total Fat 55g85%
- Saturated Fat 18g90%
- Cholesterol 190mg64%
- Sodium 1080mg45%
- Total Carbohydrate 14g5%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 58g116%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To roast fresh Poblano chilies: Stick them on a serving fork and turn over a high gas burner flame until thoroughly charred on all sides. Alternatively, place under a broiler. Wrap the charred chilies in a paper bag or cover with plastic wrap for 10-15 minutes to steam. Once cool enough to handle, rinse under cold running water, rubbing off the burned skin. Pat dry, remove stems and seeds before slicing.
If fresh Poblano chilies are unavailable, you can substitute with a 28-ounce can of whole roasted mild green chilies, drained and sliced.
The grated potato helps thicken the chili naturally. Do not omit it unless you prefer a thinner consistency.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or stock if the chili has thickened too much.
