Green Chili with Pork
Submitted by shae97
Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.
YIELD
6 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsThis is a pork green chili with real backbone, the kind that simmers low for a couple of hours until the pork shoulder goes fork-tender and the kitchen smells like a New Mexico roadside stand. Roasted poblanos and a small mountain of jalapenos bring layered heat, smoky and bright at once.
The peppers earn their keep through roasting. Charring the poblanos over a flame, then steaming and peeling them, trades raw, grassy bite for deep, smoky sweetness. It’s a few minutes of extra work that defines the whole pot, so don’t shortcut it with raw peppers.
One quiet trick sets this apart from a thin chili: a single grated potato. As it simmers, the starch dissolves and thickens the broth into a clingy, stew-like body with no flour or cornstarch. Mexican oregano lends a citrusy, slightly bitter note, and crushed roma tomatoes round out the chiles with a touch of acidity. Serve it in bowls, or spoon it into burritos and over eggs.
Chef Tips
- Roast and peel the poblanos as the note describes. The smoky flavor and the removal of tough skins are both worth the effort.
- Use Mexican oregano if you can find it. It’s more citrusy and less piney than the Mediterranean kind, and it’s the authentic note here.
- Adjust the jalapeno count to your heat tolerance. Eight makes a genuinely fiery pot; halve them for medium.
Variations
- Stir in a can of white beans or hominy for a heartier, more filling chili.
- Finish with a squeeze of lime and a handful of chopped cilantro for brightness.
- Top bowls with sour cream, shredded cheese, and warm tortillas.
Ingredients
Directions
In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the oil over medium heat.
Add onions, garlic, Jalapenos, and carrots. Cook, stirring once or twice, for 10 minutes.
Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally.
Stir in the chicken stock, 1 teaspoon of salt, crushed tomatoes and the grated potato.
Bring to a boil, then lower the heat and cook partially covered, for 1½ hours, stirring occasionally. Cut the Poblano into ½ inch strips.
Add them to the chili and cook, stirring often, for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking.
Taste for correct seasonings and let cook another 5 minutes. Serve hot.
NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap chilies in a paper bag after you roast them. When cool, rinse under cold running water, rubbing off the burned skin. Pat dry and de-stem chilies.
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