Description
A hearty and flavorful green chili made with tender pork and a blend of roasted green chilies.
Ingredients
Scale
- 2 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (4 ounce) can diced green chilies
- 1 (15 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup masa harina (corn flour)
- 1/4 cup water
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Brown the pork cubes on all sides. Remove pork from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the diced green chilies and diced tomatoes.
- Return the pork to the pot. Add the chicken broth, cumin, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the pork is tender.
- In a small bowl, whisk together the masa harina and water to form a smooth paste.
- Stir the masa harina mixture into the chili.
- Simmer, uncovered, for another 10-15 minutes, stirring occasionally, until the chili has thickened.
- Serve hot.
Notes
- For a spicier chili, use hotter green chilies like serrano or jalapeño.
- Garnish with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.
- Prep Time: 20 min
- Cook Time: 2 hours 30 min
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: pork green chili, green chili recipe, pork stew, chili, mexican food, comfort food