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Green Chili with Pork

2021-10-06
  • Yield: over a gallon of chili
  • Servings: lots
  • Prep Time: 30m
  • Cook Time: 8:00 h
  • Ready In: 8:30 h

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Fall is in the air and so are roasted green chiles. If you are lucky enough to be able to buy them fresh, great! If not, roast them yourself. Either way, this recipe is a keeper! This recipe freezes well so don’t hesitate to cook up a lot. What a perfect snowy winter meal this will be.

Ingredients

  • 2 vidalia onions, chopped
  • 8 garlic cloves
  • 1 pound tomatillos, husked, rinsed and halved
  • 15 chiles - hatch, Pueblo, your favorite
  • 4 tablespoons extra virgin olive oil
  • 2 pounds pork shoulder, 1-inch cubes
  • 5 cups chicken broth + 4 tablespoons
  • 2 15-ounce cans diced tomatoes
  • 1 tablespoon cumin
  • 2 15-ounce cans drained hominy
  • 1 cup fresh cilantro, chopped
  • Salt & Pepper to taste
  • Tortillas or prepared pasta
 

Method

Step 1

Preheat oven to 400 degrees. In a deep baking sheet, combine onions, tomatillos, peppers (unless they are already roasted) and garlic with the oil. Spread out evenly. Roast until browned, about 30 minutes. Turn every ten minutes. If using peppers that are already roasted, go ahead and chop them up. If you like some heat, leave the skin on and keep the seeds in the mix. That is my preference!

Step 2

In a large frying pan over medium-high heat, heat oil. Brown the meat cubes.

Step 3

Into a slow cooker, add the meat cubes. Cover with 5 cups chicken broth. Add the roasted vegetables, tomatoes and cumin. Cook for eight hours.

Step 4

While cooking, place the cilantro in a blender and add 4 tablespoons chicken broth. Whirl. Add cilantro and hominy to slow cooker once chili is finished cooking. Stir well. Season with salt and pepper to taste. Serve green chili in warmed tortillas or over pasta, my preference.

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