“Pork Green Chili Recipe”
This pork green chili recipe is a keeper! You can make it as hot as you can handle depending on the hotness of the green chili’s you add. I prefer using Hatch Green Chili’s or Big Jim’s, but any chili would work very well.
If you like hot than use hotter chilies or use milder chilies if your palate prefers. This chili also works great for smothering burritos along with some cheese and/or sour cream on top. Yum!
Pork Green Chili Recipe Ingredients:
- 3 quarts Organic Chicken Stock
- 3 lb Organic Pork Roast, roasted and cubed
- 2 cups chopped Organic White, Yellow, or Red Onion
- 2 cups Organic Green Chilies, roasted, peeled, and diced.
- 2 teaspoons Organic Cumin
- 2 teaspoons Organic Garlic Powder
- 1 box of real Organic Instant Mashed Potato Flakes
- 1 cup Organic White Flour, browned in oven
- 1 can Organic Chick Peas
- 1/2 cup, one stick, Organic unsalted Butter
Preheat oven to 350 °F.
Cook pork roast in roasting pan placing chopped onions over roast. Cook uncovered for two hours. Take roast out and let rest for 30 minutes.
Reduce oven temperature to 300 °F. Spread flour out on a baking sheet and place in oven on middle rack. Stir flour often until flour turns brown. This will take about 40-60 minutes depending on your oven.
While flour is browning and after your roast has rested cut roast into about 1/2 inch cubes and set aside. Don’t worry if the roast is not all the way cooked, just cut it up in cubes. Reserve any onions that did not burn and all the pan drippings. If you can’t get the crisp dripping off the bottom of the pan just add a cup or so of hot tap water and let sit. Once loosened you can add this to your pork green chili recipe for more flavor.
Place chicken stock in a large pan and heat to a slow boil.
While chicken stock is heating up melt butter in a large fry pan and slowly add the browned flour until you end up with a thick paste. Add butter paste to the slow boiling chicken stock and constantly stir until dissolved. I like to use a hand beater at this point to quickly dissolve the butter paste into the hot chicken stock. A whisk works also, but takes a few minutes longer.
Add spices, chopped chilies, and cubed pork to the chicken stock and bring to boil. Reduce heat to simmer or low so that you keep a slow boil going and cover pot. Cook for 3 hours stirring often.
Open can of chick peas and blend in a food processor, including the juice, until they most of the lumps are gone. Add this mixture to your green chili and stir thoroughly. Cover green chile and continue cooking for another 30 minutes stirring often.
Add instant mashed potatoes to thicken to your liking. Cover and cook for another 20-30 minutes. If needed add more chicken stock to thin or more instant potatoes to thicken.
This green chili recipe is one of the best I have ever had and have a lot of them. It’s pretty basic but big on flavor. Make a pot of beans and rice with a dozen heated & buttered tortillas and you have dinner for the family.
Optional Pork Green Chili Recipe Ingredients:
- Canned tomatoes
- Canned corn
- Red or yellow peppers for color and sweetness
- Diced or cubed potatoes
- Diced carrots
Many different wines go with this pork green chili recipe including a Bordeaux (red), Cabernet Sauvignon, Merlot, Grenache, Sauvignon Blanc, Chardonnay, Semillon, Pinot Noir, Sangiovese, Syrah/Shiraz, or Zinfandel. My favorite with this meal is a Pinot Noir.