Ingredients: |
Ingredients: 1 T olive oil
1½ pounds cubed pork stew meat
1 large yellow onion, diced
4 cloves of garlic, minced
2 c chopped, roasted green chilies
1 (14.5 ounce) can diced tomatoes with juice
2 c salsa verde (see recipe)
6 c chicken broth
1 tsp dried oregano
1 pinch ground cloves (optional)
1 tsp kosher salt
½ tsp granulated garlic
½ tsp cumin
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Directions: |
Directions:Heat the olive oil in a large pot over medium-high heat. Season the pork with salt, granulated garlic, and cumin, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the green chilies, diced tomatoes with juice, salsa verde, and chicken broth. Season with oregano and clove.
Remove 2 cups of the soup, and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chilies. Add the pork back into the pot.
Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for an hour, stirring occasionally, until pork is tender. |
Personal
Notes: |
Personal
Notes: Serve with optional toppings of cheese, sour cream, oyster crackers, and/or tortilla chips. This can be served over dishes like omelettes, frittatas, burritos, etc.
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This recipe for Pork Green Chili is from