{"id":4083,"date":"2015-10-15T06:45:04","date_gmt":"2015-10-15T12:45:04","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=4083"},"modified":"2016-02-18T00:10:27","modified_gmt":"2016-02-18T07:10:27","slug":"pork-green-chili-verde","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/pork-green-chili-verde\/","title":{"rendered":"Pork Green Chili Verde"},"content":{"rendered":"
<\/a><\/p>\n I love this time of year, chili cook-off contests, trunk-or-treat parties, and getting it all ready! \u00a0Pork Green Chili Verde is a family tradition, I have to double and triple it for Fall get-togethers. \u00a0It’s just the right amount of spicy, steamy, goodness, topped with cooling sour cream and cheese, and sprinkled with chopped fresh cilantro.<\/p>\n Southwestern-style chili is all about the chiles when you’re making chile verde, and if you can find fresh Hatch chilies grab ’em. \u00a0My 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. \u00a0Oh, and you can make this on your stovetop or in a slow-cooker, there are directions for both.<\/p>\n 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. \u00a0First off, I cut up the pork, I like chunky bite size pieces. \u00a0In a dutch oven<\/a>, \u00a0I brown it in a little oil, add the onion, and\u00a0chicken broth, and let it simmer for 1 hour, stirring often.<\/p>\nPork Green Chili Verde<\/h2>\n