This hearty Green Chili with Pork is a comforting Tex-Mex classic that relies on slow cooking to transform tough cuts of meat into tender, melt-in-your-mouth chunks. The dish features a vibrant sauce made from crushed Italian plum tomatoes and fresh roasted poblano chilies, delivering a mild heat with deep, earthy flavors. Aromatics like yellow onions, garlic, and jalapeos provide a robust base, while dried Mexican oregano adds a distinctive herbal note. Perfect for weeknight dinners or weekend gatherings, this chili is satisfying, flavorful, and easily customizable. Serve it over rice, with beans, or alongside warm cornbread for a complete meal.
Green Chili W/ Pork
Description
This hearty Green Chili with Pork is a comforting Tex-Mex classic that relies on slow cooking to transform tough cuts of meat into tender, melt-in-your-mouth chunks. The dish features a vibrant sauce made from crushed Italian plum tomatoes and fresh roasted poblano chilies, delivering a mild heat with deep, earthy flavors. Aromatics like yellow onions, garlic, and jalapeos provide a robust base, while dried Mexican oregano adds a distinctive herbal note. Perfect for weeknight dinners or weekend gatherings, this chili is satisfying, flavorful, and easily customizable. Serve it over rice, with beans, or alongside warm cornbread for a complete meal.Ingredients
Directions
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In a large heavy-duty casserole or Dutch oven (about 5 qt.), warm the olive oil over medium heat.
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Add the chopped onions, garlic, minced jalapenos, and carrots. Cook, stirring once or twice, for 10 minutes until softened.
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Stir in the dried oregano and pork cubes. Cook, stirring occasionally, until the pork has lost its pink color, about 20 minutes.
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Stir in the chicken stock, salt, crushed tomatoes, and grated potato (if using).
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Bring the mixture to a boil, then lower the heat. Cover partially and cook for 1 1/2 hours, stirring occasionally.
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While the chili cooks, prepare the poblano chilies by roasting them until charred, peeling the skin, and cutting them into 1/2" strips.
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Add the poblano strips to the chili. Continue cooking, stirring often, for another 30 to 45 minutes until the pork is tender and the chili has thickened to your liking.
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Taste and adjust seasonings with additional salt if needed. Let cook for another 5 minutes.
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Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 285.2kcal
- % Daily Value *
- Total Fat 30.1g47%
- Saturated Fat 4.2g22%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.8g4%
- Sugars 2.1g
- Protein 0.6g2%
* 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 Poblanos: Stick them on a serving fork and turn over a gas burner until thoroughly charred. Alternatively, broil them in the oven.
After roasting, wrap the chilies in a paper bag or plastic container for 10-15 minutes to steam. This makes peeling easier.
When cool enough to handle, rinse under cold running water, rubbing off the burned skin. Pat dry and de-stem before slicing.
If fresh poblanos are unavailable, you can substitute 28 oz of canned whole roasted mild green chilies, drained.
The original directions mentioned "grated potato" but did not list it in the ingredients. If desired, add 1-2 grated potatoes to thicken the chili naturally.
Note: This recipe contains pork and chicken stock, so it is not vegan or vegetarian.
