green chili recipe

The BEST green chili recipe. Inspired by New Mexico and Colorado authentic green chili, this easy version uses healthy everyday ingredients.

Green Chili Recipe

poblano peppers (stemmed,

garlic

jalapeño peppers (seeds

onion

olive oil (divided)

salt

black pepper (divided)

pork

fine-grain cornmeal

fire-roasted diced tomatoes ((14.5 ounces))

jar prepared tomatillo (green) salsa ((16 ounces) about 1 1/2 cups)

chicken broth (divided)

oregano

cloves

white hominy, drained ((15 ounces))

avocado

fresh cilantro

Plain nonfat Greek yogurt (or sour cream)

Place

Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with foil or parchment paper and place the poblanos, garlic, jalapeño, and onion in the center. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Roast

Roast for 20 to 25 minutes, until the peppers and onions are golden brown and soft. Transfer to a cutting board and let cool. Peel the garlic, then further chop the vegetables into small pieces.

Sear

While the vegetables roast, heat a large dutch oven or similar sturdy-bottomed pot with a lid over medium heat. Once the pan is hot, add the remaining 2 tablespoons of oil. Then once the oil is hot but not yet smoking, add half of the pork and sprinkle with 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir and cook, disturbing the pork as little as possible, until the pork is lightly browned on all sides, about 4 minutes. It will not be cooked all the way through. Remove to a plate and set aside. Repeat with the second half of the pork, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return all of the pork to the pot.

Stir

Sprinkle in the cornmeal, then stir to coat. Stir in the diced tomatoes in their juices, tomatillo salsa, 3 cups chicken broth, oregano, cloves, and chopped roasted vegetables.

Simmer

Bring the chili to a simmer over medium-high heat, then reduce heat to medium-low, partially cover the pot, and simmer for 20 minutes, stirring occasionally.

Pulse

With a ladle or large spoon, scoop 2 cups of the chili from the pot and transfer to a blender. Be sure to scoop up some of the roasted vegetables and tomatoes, but be careful that you do not get any pork cubes. (I find it easiest to scoop up big ladlefuls, then use a fork to pick the pork cubes out and put them back into the pot, then transfer the ladle contents to the blender.) Hold down the blender lid with a folded kitchen towel. Pulse it a few times to get the soup moving, then increase the pulse time by a few seconds per pulse, until it purées easily. Purée the mixture until smooth, then pour it back into the pot.

Combine

Stir in the hominy. Continue to simmer partially covered, stirring occasionally, until the pork is very tender, about 15 minutes more. Give the chili one last big stir. If the chili is thicker than you would like, add the additional 1 cup of chicken broth a little at a time, until you reach your desired consistency. Enjoy hot, topped with avocado, cilantro, and/or Greek yogurt as desired.

https://content.jwplatform.com/videos/H61QJwIK.mp4

An easy take on an authentic pork green chili recipe made with ingredients you can find at any grocery store. Thick and comforting with incredible flavor.

Green Chile Pork is tender melt in your mouth cubed pork slow cooked with a perfect combination of spices,  spicy chiles, and poblano peppers. Thicken and serve as a green pork stew or use the tender pork meat shredded for taco, enchilada, or burrito filling,

Green Chile Pork

olive oil

pork shoulder roast

black pepper

poblano peppers, cored, seeded and diced

white onion,

can medium diced green chiles

Salsa Verde

cumin

chili powder

oregano flakes

chicken broth

cupa cooked white rice ((optional))

Prep

Cut the pork shoulder roast into 1 ½ to 2 inch cubes. Trim most of the fat as you are cutting up the pork roast.

Dice

Dice the poblano peppers and onion and set aside.

Mince

Peel and mince the fresh garlic or measure jarred mince garlic.

Preheat

Recipe Prep

Season

Season the cubed pork with salt and pepper on all sides.

Heat

Heat the olive oil in a large skillet. Sear the cubed pork on all sides.

Transfer

Transfer the golden browned pieces of pork to a 5-quart Dutch oven or other oven safe 5-quart pot with a lid. You can also cook it in a slow cooker.

Add the chopped onion, dice poblano pepper, minced garlic, canned chiles, and Salsa Verde to the Dutch oven.

Sprinkle the ground cumin, chili powder and oregano flakes over the ingredients.

Pour

Pour the chicken broth into the pot and stir to combine.

Cover

Place the lid on the Dutch oven or pot and slide it into the oven on the middle shelf.

Cook

Cook the pork for 1 ½ to 2 hours until it is fork tender. Remove the pot from the oven and carefully lift the lid.

Shred

Shred the cooked pork and use to make pork tacos, nachos, enchiladas, or quesadillas. Or follow the directions below to thicken for Green Pork Stew.

How to make Green Chile Pork

Thicken

Combine 2 tablespoons of corn starch with 2 tablespoons cool water. Mix until lump free. Add the the pot ten minutes before the end of cook time and mix. Return to the oven and allow to thicken.

Serve

Serve with white rice if making a pork stew.

How to thicken the sauce for stew

Its really a nice recipe and mouth watering.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646335571/woromdgenrnei9t0qwld.mp4

Make tender Green Chile Pork and serve it over cooked white rice. This east Dutch Oven pork recipe is a delicious lunch or dinner when you crave a spicy Mexican meal.

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Green Chili Recipe

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Top 2 green chili recipe recipes from across the web

The most viewed green chili recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Green Chili Recipe

Green Chile Pork

The most viewed green chili recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine