Description
Warm your soul with this vibrant Green Chili, featuring tender pork and an irresistible blend of spices, perfect for cozy gatherings.
Ingredients
Scale
- 2–3 lbs pork shoulder
- 4 fresh green chilies (mix of Anaheim and Poblano)
- 1 large onion
- 4 cloves garlic
- 4 cups low-sodium chicken broth
- 2 tsp cumin
- 1 tsp dried oregano
Instructions
- Prepare Your Ingredients: Dice the pork shoulder into bite-sized pieces. Chop the onion and remove seeds from green chilies if desired.
- Sauté the Veggies: In a large pot or Dutch oven, heat a splash of oil over medium heat. Add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for another minute until fragrant.
- Brown the Pork: Add diced pork shoulder to the pot. Season with salt and pepper, browning all sides for approximately 8 minutes.
- Add Broth and Spices: Pour in chicken broth along with cumin and oregano. Bring to a simmer, scraping up any brown bits from the bottom for added flavor.
- Simmer Away: Reduce heat to low and let chili simmer for at least 1 hour or until the meat is tender. For deeper flavors, allow it to sit longer.
- Serve It Up: Ladle chili into bowls and garnish with fresh cilantro or lime juice if desired. Enjoy with warm tortillas or over rice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: - Substitute pork with chicken or turkey for a lighter version. - Add jalapeños for extra heat or swap beans for black beans instead of pinto. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.