Green Chili With Pork Recipe
Description: This Green Chili With Pork is an adopted recipe that promises a burst of flavors with every bite. Easily adjustable to suit your spice preference, this dish is hearty, satisfying, and perfect for any occasion. Browning the meat before adding it enhances its flavor, ensuring a delicious outcome every time.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Servings: 6
Ingredients:
- 1/2 cup olive oil
- 5 cups canned broth
- 4 onions, chopped
- 28 oz tomatoes, crushed
- 8 garlic cloves, minced
- 8 potatoes, cubed
- 1 carrot, diced
- 3 poblano chiles, roasted and sliced
- 12 oz green chilies, canned
- 28 oz pork, cubed
- 1 1/2 tsp oregano
- 2 tsp cumin
- Salt, to taste
Instructions:
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In a large heavy-duty casserole or Dutch oven (about 5 qt.), warm the olive oil over medium heat.
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Add chopped onions, minced garlic, diced jalapenos, and diced carrots. Cook, stirring occasionally, for about 10 minutes or until softened.
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Stir in oregano and cubed pork. Cook until the pork has lost its pink color, approximately 20 minutes, stirring occasionally.
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Stir in the canned broth, 1 tsp of salt, crushed tomatoes, and canned green chilies. Bring the mixture to a boil, then lower the heat and cook partially covered for 1 1/2 hours, stirring occasionally.
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Cut the roasted poblano chiles into 1/2″ strips and add them to the chili along with the cubed potatoes. Continue cooking, stirring often, for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking.
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Taste for correct seasonings and adjust as needed. Let the chili cook for another 5 minutes.
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Serve hot and enjoy!
Note: To roast poblano chiles, place them directly over a gas burner, turning occasionally until thoroughly charred. Once charred, place them in a paper bag to steam for a few minutes. Peel off the charred skin under cold running water, removing the stems as well. A little char left on the chiles adds flavor, so it’s okay to leave some on if desired.
Nutritional Information (Per Serving):
- Calories: 897.2
- Fat: 42.5g
- Saturated Fat: 10.3g
- Cholesterol: 196.4mg
- Sodium: 463.2mg
- Carbohydrates: 55.5g
- Fiber: 9.2g
- Sugar: 25.1g
- Protein: 75.8g
Recipe Keywords: Potato, Vegetable, Meat, Mexican, Low Cholesterol, Weeknight, < 4 Hours
Review Rating: 5 stars
Number of Reviews: 6
