Green Chili With Pork
Description
This hearty Green Chili with Pork is a comforting, aromatic dish that showcases the deep flavors of slow-cooked meat and roasted peppers. The base starts with sauted onions, garlic, and carrots, building a savory foundation before adding boneless pork shoulder. As the pork simmers in chicken stock with crushed tomatoes and oregano, it becomes incredibly tender and falls apart. The addition of roasted poblano chilies adds a subtle smokiness and a mild heat, while grated potato helps thicken the stew to a luxurious consistency. Perfect for a cozy weeknight dinner or a weekend gathering, this dish pairs wonderfully with warm tortillas or crusty bread. Its a satisfying, protein-packed meal that tastes even better the next day.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 onions, garlic, jalapenos, and carrots. Cook, stirring once or twice, for 10 minutes until softened.
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Stir in the oregano and pork cubes. Cook until the pork has lost its pink color, about 20 minutes, stirring occasionally.
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Stir in the chicken stock, salt, crushed tomatoes, and grated potato.
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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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Add the roasted poblano strips to the chili. Cook, stirring often, for another 30 to 45 minutes, or until the pork is tender and the chili has thickened to your liking.
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Taste and adjust seasonings if necessary. Let cook for another 5 minutes.
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Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 432.4kcal
- % Daily Value *
- Total Fat 37.2g58%
- Saturated Fat 8.4g43%
- Cholesterol 17.6mg6%
- Sodium 19.1mg1%
- Total Carbohydrate 27.3g10%
- Dietary Fiber 6.5g26%
- Sugars 11.1g
- Protein 3.7g8%
* 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, place under a broiler.
After roasting, wrap the chilies in a paper bag for 10-15 minutes to steam, which loosens the skin.
When cool enough to handle, rinse under cold running water, rubbing off the burned skin. Pat dry, de-stem, and cut into strips before adding to the chili.
For a milder version, remove seeds and membranes from the jalapenos and poblanos before chopping.
This chili tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
