Pork Green Chili: The Ultimate Recipe for Flavorful Comfort Food

Pork Green Chili: Prepare to embark on a culinary adventure that will tantalize your taste buds and warm your soul! Imagine tender, slow-cooked pork, simmered in a vibrant, flavorful sauce of roasted green chilies, garlic, and aromatic spices. This isn’t just a meal; it’s an experience, a comforting embrace in a bowl that will leave you craving more.

This beloved dish has deep roots in the American Southwest, particularly in states like New Mexico and Colorado, where green chilies are a staple ingredient. Passed down through generations, each family boasts its own unique twist on this classic recipe. The beauty of Pork Green Chili lies in its versatility. It can be served as a hearty stew, ladled over burritos or enchiladas, or even used as a flavorful filling for tamales.

But what is it that makes this dish so irresistible? It’s the perfect balance of savory pork, smoky chilies, and a touch of heat that dances on your palate. The slow cooking process ensures that the pork becomes incredibly tender, practically melting in your mouth. The rich, complex flavors develop over time, creating a depth that is simply unmatched. And let’s not forget the convenience! While it requires some simmering time, the hands-on preparation is minimal, making it an ideal dish for busy weeknights or lazy weekends. So, gather your ingredients, and let’s create some magic in the kitchen!

Ingredients:

• Pork: 3 pounds pork shoulder, cut into 1-inch cubes
• Onion: 2 large yellow onions, chopped
• Garlic: 6 cloves garlic, minced
• Green Chiles: 2 pounds fresh green chiles (such as Anaheim, Poblano, or Hatch), roasted, peeled, seeded, and chopped (or 2 (27 ounce) cans whole green chiles, chopped)
• Chicken Broth: 6 cups chicken broth
• Tomatillos: 1 pound tomatillos, husked, rinsed, and quartered
• Jalapeño: 1-2 jalapeños, seeded and minced (optional, for extra heat)
• Cilantro: 1/2 cup chopped fresh cilantro
• Lime Juice: 2 tablespoons fresh lime juice
• Olive Oil: 2 tablespoons olive oil
• Cumin: 2 teaspoons ground cumin
• Oregano: 1 teaspoon dried oregano
• Salt: To taste
• Pepper: To taste
• Optional Garnishes: Sour cream, shredded cheese (Monterey Jack or cheddar), avocado slices, chopped cilantro, lime wedges

Preparing the Pork and Aromatics:

1. First, we’re going to get that pork nice and browned. Season the pork cubes generously with salt and pepper. Don’t be shy! This is where a lot of the flavor comes from.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want the pot to be nice and hot before adding the pork.
3. Working in batches (don’t overcrowd the pot!), sear the pork on all sides until it’s nicely browned. This usually takes about 5-7 minutes per batch. Remove the browned pork from the pot and set it aside.
4. Now, let’s build some flavor! Add the chopped onions to the pot and cook until they’re softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – that’s where the good stuff is!
5. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Building the Chili Base:

1. Add the cumin and oregano to the pot and cook for about 30 seconds, until fragrant. This will really wake up the spices and release their aromas.
2. Now, add the chopped green chiles, tomatillos, and jalapeño (if using) to the pot. Stir everything together and cook for about 5 minutes, allowing the chiles and tomatillos to soften slightly.
3. Pour in the chicken broth, making sure to scrape up any remaining browned bits from the bottom of the pot.

Slow Cooking the Pork:

1. Return the browned pork to the pot. Make sure the pork is mostly submerged in the liquid. If not, add a little more chicken broth.
2. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the pork is very tender and easily shreds with a fork. The longer it simmers, the more flavorful it will become! I often let it go for 3-4 hours.
3. Check the chili periodically and stir to prevent sticking. If the liquid reduces too much, add a little more chicken broth.

Shredding and Finishing:

1. Once the pork is tender, remove it from the pot with a slotted spoon and place it on a cutting board.
2. Using two forks, shred the pork into bite-sized pieces.
3. Return the shredded pork to the pot.
4. Stir in the chopped cilantro and lime juice.
5. Taste the chili and adjust the seasoning with salt and pepper as needed. Remember, the flavors will continue to develop as it sits.
6. If you want a thicker chili, you can remove about 1 cup of the liquid from the pot and blend it with an immersion blender (or in a regular blender, being very careful when blending hot liquids). Then, return the blended liquid to the pot and stir to combine.

Serving Suggestions:

1. Serve the pork green chili hot, garnished with your favorite toppings. Some popular choices include sour cream, shredded cheese (Monterey Jack or cheddar are great), avocado slices, chopped cilantro, and lime wedges.
2. This chili is also delicious served over rice, in burritos, or as a topping for nachos.
3. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Tips and Variations:

• Chile Selection: The type of green chiles you use will greatly impact the flavor and heat level of the chili. Anaheim chiles are mild, while Poblano chiles have a bit more heat. Hatch chiles, which are grown in New Mexico, are known for their unique flavor and varying levels of heat. Experiment with different types of chiles to find your favorite combination. If you can’t find fresh green chiles, canned green chiles are a perfectly acceptable substitute.
• Roasting Chiles: Roasting the green chiles before adding them to the chili will enhance their flavor. To roast the chiles, you can use a gas stovetop, a broiler, or a grill. Place the chiles directly over the flame or under the broiler and cook until the skin is blackened and blistered on all sides. Then, place the chiles in a bowl and cover with plastic wrap for about 10 minutes. This will steam the chiles and make it easier to peel off the skin. Once the chiles are cool enough to handle, peel off the skin, remove the seeds, and chop the chiles.
• Spice Level: If you like a spicier chili, you can add more jalapeños or a pinch of cayenne pepper. You can also leave some of the seeds in the jalapeños for extra heat.
• Pork Variation: While pork shoulder is the traditional choice for pork green chili, you can also use pork loin or pork tenderloin. However, these cuts of pork are leaner and may require less cooking time.
• Vegetarian Option: To make a vegetarian version of this chili, you can substitute the pork with diced sweet potatoes or butternut squash. You can also add black beans or pinto beans for extra protein. Use vegetable broth instead of chicken broth.
• Slow Cooker Method: This recipe can also be made in a slow cooker. Sear the pork as directed, then transfer it to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is very tender. Shred the pork and return it to the slow cooker before serving.
• Pressure Cooker Method: For a faster version, use a pressure cooker or Instant Pot. Sear the pork as directed, then add it to the pressure cooker along with the remaining ingredients. Cook on high pressure for 45 minutes, followed by a natural pressure release. Shred the pork and return it to the pot before serving.
• Serving Suggestions: Get creative with your toppings! In addition to the traditional toppings, you can also add pickled onions, crumbled cotija cheese, or a dollop of guacamole.

Enjoy your delicious homemade Pork Green Chili!

Conclusion:

And there you have it! This Pork Green Chili recipe is truly a must-try, and I’m confident it will become a new favorite in your household. Why? Because it’s the perfect blend of savory, spicy, and comforting, all in one delicious bowl. The tender, slow-cooked pork practically melts in your mouth, while the vibrant green chilies add a depth of flavor that’s simply irresistible. It’s a hearty and satisfying meal that’s perfect for a chilly evening, a casual get-together, or even a weeknight dinner when you want something a little special. But the best part? It’s incredibly versatile! While I’ve shared my go-to recipe, feel free to experiment and make it your own. Want to kick up the heat? Add a few extra jalapeños or a dash of cayenne pepper. Prefer a milder flavor? Use poblano peppers instead of Anaheim chilies. You can even adjust the amount of broth to achieve your desired consistency, from a thick and chunky chili to a more soup-like stew. Speaking of serving suggestions, the possibilities are endless! Of course, it’s fantastic served simply in a bowl with a dollop of sour cream or Greek yogurt and a sprinkle of shredded cheese. But you can also get creative and use it as a topping for nachos, burritos, or even baked potatoes. Imagine a crispy baked potato loaded with this flavorful Pork Green Chili, melted cheese, and a drizzle of your favorite hot sauce – pure comfort food heaven! For a truly authentic experience, serve it with warm tortillas or cornbread. The tortillas are perfect for scooping up every last bit of chili, while the cornbread adds a touch of sweetness that complements the savory flavors perfectly. And don’t forget the toppings! A sprinkle of fresh cilantro, diced onions, or a squeeze of lime juice can really elevate the dish and add a burst of freshness. If you’re looking for a complete meal, consider serving it with a side of Mexican rice and beans. The rice and beans will help to soak up the delicious chili sauce, while also adding some extra protein and fiber to your meal. You could also add a simple salad with a lime vinaigrette to balance out the richness of the chili. And for those of you who are looking for variations, here are a few ideas to get you started: * White Bean Pork Green Chili: Add a can of drained and rinsed white beans for extra heartiness and texture. * Slow Cooker Pork Green Chili: Adapt this recipe for your slow cooker for an even easier weeknight meal. Simply brown the pork and onions, then add all the ingredients to your slow cooker and cook on low for 6-8 hours. * Instant Pot Pork Green Chili: For a super quick version, use your Instant Pot! Brown the pork using the sauté function, then add the remaining ingredients and cook on high pressure for 30 minutes, followed by a natural pressure release. I truly believe that this recipe is a winner, and I can’t wait for you to try it! So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And most importantly, don’t forget to share your experience! I’d love to hear how your Pork Green Chili turned out, what variations you tried, and what toppings you added. Leave a comment below, tag me in your photos on social media, or send me an email. I’m always excited to see what you create in your kitchen. Happy cooking!

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