This mouthwatering Pork Green Chili is a cozy blend of tender pork, fresh green chilies, and spices. It’s hearty and full of flavor, perfect for chilly days!
I love serving it with warm tortillas or rice for a comforting meal. Plus, it makes great leftovers! You know, the kind that tastes even better the next day. 😉
Key Ingredients & Substitutions
Pork Shoulder or Pork Butt: These cuts are perfect for slow cooking because they become tender and flavorful. If you’re looking for a leaner option, you can use turkey or chicken thighs instead.
Fresh Roasted Green Chilies: Hatch chilies are a favorite for this recipe due to their flavor. If you can’t find them, you can substitute with canned green chilies for convenience, but fresh is always best for taste!
Onion: I love using white onions for their mild flavor, but yellow onions work just as well. For a sweeter touch, you could opt for a Vidalia onion.
Garlic: Fresh garlic gives a vibrant flavor. If you’re in a pinch, garlic powder can substitute, but use it sparingly—start with 1/2 teaspoon and adjust to taste.
Spices: Ground cumin and oregano are key to achieving that authentic flavor. For a kick, you might add a bit of cayenne pepper or chili powder. Adjust according to your taste preference!
How Do I Get My Pork Chili to Be Tender and Flavorful?
The secret to tender pork is low and slow cooking. This allows the connective tissues to break down, creating a soft and juicy texture. Here are some tips:
- Use a heavy-bottomed pot or Dutch oven to maintain even heat.
- Brown the pork well to develop deep flavor before adding other ingredients.
- Let it simmer uncovered for a longer time if you find it too watery. This way, the flavors concentrate and thicken.
Don’t be afraid to taste while it cooks. Adjust the seasonings if necessary! Enjoy your cooking experience—it’s all about creating a dish you love. 😊
Santiago’s Authentic Pork Green Chili
Ingredients You’ll Need:
For the Chili:
- 2 lbs pork shoulder or pork butt, trimmed and cut into 1-inch cubes
- 4 cups fresh roasted green chilies (such as Hatch or Anaheim), peeled and chopped
- 1 large white onion, finely chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup water
- 2 tbsp vegetable oil or lard
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1 tbsp all-purpose flour (optional, to thicken)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 1.5 to 2 hours to cook. You’ll spend a little while roasting the chilies and browning the pork, but the slow simmering is where all the magic happens, allowing the flavors to meld beautifully. Patience is key, and the delicious result is oh-so-worth it!
Step-by-Step Instructions:
1. Roasting the Green Chilies:
Start by preheating your oven to 400°F (200°C). Spread the green chilies on a baking sheet and roast them until the skins are nice and charred, around 10-15 minutes. Once roasted, remove them from the oven and place them into a sealed plastic bag or a covered bowl. This will steam them a bit, making it easier to peel the skins off. After about 10 minutes, peel off the skins, remove the seeds if you want a milder chili, and chop them coarsely. Set aside for later.
2. Browning the Pork:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil or lard over medium-high heat. Add the pork cubes in batches to ensure they brown properly. Let them cook without moving them too much so they get a good sear, about 5-7 minutes. Once browned, remove the pork from the pot and set it aside on a plate.
3. Cooking the Onions and Garlic:
In the same pot, toss in the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Then, add the minced garlic and cook for another minute. The aroma at this stage will be amazing!
4. Bringing it All Together:
Return the browned pork to the pot and sprinkle in the ground cumin, dried oregano, smoked paprika (if using), salt, and pepper. Stir everything together until the pork and onions are well coated with the spices.
5. Adding the Chilies and Simmering:
Now it’s time to add those delicious roasted green chilies! Pour in the chicken broth and water, stirring to combine everything. Bring the mixture to a boil, then lower the heat and cover the pot. Let it simmer gently for 1.5 to 2 hours until the pork is tender and the flavors are well blended. Just let it do its thing while your kitchen fills with a mouthwatering scent!
6. Thickening the Chili (Optional):
If you want a thicker chili, mix the tablespoon of flour with a small amount of cold water to create a slurry. Stir that into the chili and let it cook for another 10 minutes to thicken up.
7. Final Touches and Serving:
Give the chili a taste and adjust the seasoning as needed. When you’re ready to serve, ladle the chili into bowls and garnish with fresh cilantro. Serve with lime wedges on the side to add a zesty kick!
Enjoy Santiago’s Authentic Pork Green Chili with warm tortillas, rice, or your favorite side dishes. It’s sure to be a hit! 🌶️🍽️
FAQ – Santiago’s Authentic Pork Green Chili
Can I Use Different Cuts of Meat?
Absolutely! While pork shoulder or pork butt is ideal for tenderness, you can also use pork loin for a leaner option. Ground pork or turkey can be substituted as well, but adjust cooking times accordingly since they’re quicker to cook.
What Can I Substitute for Fresh Green Chilies?
If fresh chilies aren’t available, canned green chilies work well in a pinch! Just be sure to drain them before adding to the chili. For a bit more kick, consider using jarred jalapeños alongside canned green chilies.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the chili for up to 3 months. Just thaw in the fridge overnight before reheating on the stove or in the microwave.
Can I Make This Chili Spicier?
Definitely! If you like more heat, add some diced jalapeños or use hotter varieties of green chilies. You can also sprinkle in some cayenne pepper or red pepper flakes for an extra kick. Start with a little and adjust to your taste! 🌶️
