Green chili is a hearty, rich stew made with slow-cooked pork, green chilis, herbs, and spices. There are a lot of different ways to make this, and there are some very passionate arguments about which is the best. This recipe is easy and delicious and can be eaten from a bowl with or without toppings, or can be used to smother burritos, fries, etc.
How to choose pork:
Choose pork that is pink to reddish-pink in color and avoid any that looks pale. The fat should be white with no dark spots.
Considerations:
Serves: 4-6
Prep time: 40 minutes
Cook time: 3 hours
Total time from start to finish: 3 hours 40 minutes
What you need:
Food Items:
2-4 Tablespoons vegetable oil
2-3 lbs pork, cut into bite-sized pieces (I'm using pork roast, but you can really use any cut.)
2 cups onions, diced (about 2 medium onions)
4 cloves garlic, minced
3-4 cups chicken stock
1 16-oz jar salsa verde (green salsa)
28 ounces green chilis
1 14-oz can fire-roasted tomatoes, drained
1 teaspoon black pepper
1 1/2 Tablespoons cumin
1 1/2 Tablespoons mild green chili powder (if you don't have green, red is ok, but will change the color of your chili)
Equipment
Heavy pot
Cutting board
Sharp kitchen knife
Spatula
How to:
How to serve:
Serve in a bowl topped with any combination of the below:
Sour cream
Shredded cheese
Crushed corn chips
Fresh diced tomatoes
Fresh sliced avocado
Fresh chopped cilantro
Serve on its own or with any of the following:
Tortillas
Cornbread
Spanish rice
Heat and pour over:
Burritos
Nachos
Fries