Pork Green Chili

Ingredients

1-2 pounds pork stew meat or pork shoulder chopped into ½” pieces

¼ cup all-purpose flour or cornstarch

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

1 tablespoon olive oil

½ yellow onion chopped into ½ “ pieces

3 large cloves garlic minced

7 ounces chopped green chile about ¾ cup worth (frozen works fine)

28 ounces green chile enchilada sauce about 3½ cups worth

3 cups chicken stock or water, plus 1 tablespoon chicken base

½ teaspoon kosher salt adjust to taste

4 cups diced potatoes about 2 large potatoes

Instructions

In a large resealable plastic bag, combine the pork, flour, black pepper, and garlic powder. Shake well to coat the meat evenly, then set aside.

Heat the olive oil in a large pot over medium heat. Add the minced garlic and diced onion, cooking until the onion becomes translucent, about 2-3 minutes.

Add the coated pork to the pot and cook until browned, approximately 5 minutes. Stir in the green chilies, enchilada sauce, chicken broth, and salt. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 45 minutes.

Add the diced potatoes to the pot and increase the heat to bring it back to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Serve and enjoy!

Notes:

Meat Choices: Pork shoulder is ideal for this recipe due to its tenderness and flavor, but pork stew meat works well too. Ensure the pieces are uniform for even cooking.

Thickening Options: If you prefer a thicker chili, you can use more flour or cornstarch to coat the meat. Alternatively, you can simmer the chili longer to reduce and thicken it naturally.

Spice Level: Adjust the heat by using mild or hot green chilies based on your preference. You can also add a pinch of cayenne pepper for extra heat.

Potato Varieties: Russet or Yukon Gold potatoes are good choices for this recipe. They hold their shape well and add a nice texture to the chili.

Slow Cooker Option: You can adapt this recipe for a slow cooker. Brown the pork as directed, then transfer it to the slow cooker with the other ingredients and cook on low for 6-8 hours or high for 3-4 hours.

Make Ahead: The chili can be made in advance and stored in the refrigerator for up to 3 days. The flavors will continue to develop and deepen as it sits.

Freezing: This chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Reheat thoroughly before serving.

Serving Suggestions: Serve the chili with a side of cornbread, tortilla chips, or over rice for a complete meal. Top with shredded cheese, sour cream, or chopped cilantro for extra flavor.

Adjusting Consistency: If the chili is too thick after cooking, you can add additional chicken broth or water to reach your desired consistency.

Vegetable Additions: Feel free to add other vegetables like bell peppers or carrots for added nutrition and flavor. Sauté them along with the onion and garlic before adding the pork.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for this recipe?

Yes, you can substitute beef or chicken for the pork.

Adjust the cooking times accordingly; for example, chicken may cook faster than pork.

What if I don’t have green chilies?

If green chilies aren’t available, you can use diced green bell peppers or substitute with a can of diced tomatoes and add extra spices to mimic the flavor.

Can I make this recipe in a slow cooker?

Yes, brown the pork first, then transfer it to a slow cooker with the other ingredients.

Cook on low for 6-8 hours or on high for 3-4 hours until the meat and potatoes are tender.

How can I make this dish spicier?

To increase the heat, use hot green chilies, add a pinch of cayenne pepper, or include a diced jalapeño pepper in the recipe.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be used.

They will add a slight sweetness to the dish, which can complement the spiciness of the chili.

How do I adjust the thickness of the chili?

For a thicker chili, use more flour or cornstarch to coat the pork.

You can also simmer the chili longer to reduce it.

For a thinner chili, add more chicken stock or water.

Can I freeze leftovers?

Yes, this chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Reheat thoroughly before serving.

What can I serve with Pork Green Chili?

This chili pairs well with cornbread, tortilla chips, or over rice.

Toppings like shredded cheese, sour cream, or fresh cilantro can also enhance the flavor.

Can I use store-bought enchilada sauce?

Yes, store-bought enchilada sauce is fine.

You can also use homemade enchilada sauce if you prefer.

How can I make this recipe gluten-free?

Use cornstarch instead of flour for coating the pork, and ensure that the enchilada sauce and chicken base are gluten-free.

Check all labels for gluten-containing ingredients.