Pork Green Chili Verde
I love this time of year, chili cook-off contests, trunk-or-treat parties, and getting it all ready! Pork Green Chili Verde is a family tradition, I have to double and triple it for Fall get-togethers. It’s just the right amount of spicy, steamy, goodness, topped with cooling sour cream and cheese, and sprinkled with chopped fresh cilantro.
Pork Green Chili Verde
Southwestern-style chili is all about the chiles when you’re making chile verde, and if you can find fresh Hatch chilies grab ’em. My sons like everything really hot and spicy, but my husband likes it milder, so I put out the hottest knee-buckling hot sauce I can find and everybody’s happy. Oh, and you can make this on your stovetop or in a slow-cooker, there are directions for both.
I think pork shoulder is a fine choice for this chili, but if I can find a deal on a boneless pork loin, there is less fat and waste, so that’s my preference. First off, I cut up the pork, I like chunky bite size pieces. In a dutch oven, I brown it in a little oil, add the onion, and chicken broth, and let it simmer for 1 hour, stirring often.
Now, combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeño, cilantro, chili powder, and green Tabasco sauce and add it to the pot. Simmer for 1 hour stirring often to keep it from sticking. Pour in the green enchilada sauce, stir, and simmer for ½ hour more. Now, add the chopped green chiles and cook for 15 minutes. Add pureed green chiles, white beans and salt to taste, about 1/2 tsp. Ladle into bowls and garnish with cheese, sour cream, and a sprinkle of fresh chopped cilantro.
To make this in a slow cooker, brown pork and drain. Sauté onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.
- 2 lbs. pork, diced (I used a boneless pork roast)
- 1 c. onion, chopped
- 14 oz. chicken broth
- 1½ tsp. garlic powder
- 2 ½ Tbsp. chicken stock
- 1 tsp. celery salt
- 1 Tbsp. cornstarch
- ½ tsp. oregano
- 1 Tbsp. cumin
- ½ Tbsp. jalapeno
- 4 Tbsp. chopped cilantro
- ½ Tbsp. chili powder
- 1 Tbsp. green Tabasco sauce
- 10 oz. green enchilada sauce
- 27 oz. canned green chiles, chopped or diced
- 8 oz. canned green chiles, pureed
- 2 cans white beans, drained and rinsed
- ½ tsp. salt
- sour cream
- cheddar cheese, shredded
- fresh cilantro, chopped
- Brown pork and drain. Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often.
- Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Simmer 1 hour stirring often to avoid sticking.
- Add green enchilada sauce and stir. Simmer ½ hour. Add chopped green chiles and cook for 15 minutes. Add pureed green chiles, white beans and salt to taste (about ½ tsp).
- Garnish with cheese, sour cream, and a sprinkle of fresh chopped cilantro.
Happy Fall everyone. Have you got the perfect group to share this with? It’s really delicious served over brown rice, with chips, or flour tortillas. Also, what’s your favorite type of chili? My other favorite chili that’s the easiest ever is Cream Cheese Chicken Chili, check it out, I think you’ll like it too. Thanks.