Spring Hill Ranch's Pork Green Chili
This can be eaten as is or as a sauce on enchiladas or burritos. You can stretch it to 6 servings by adding 3 or 4 chopped potatoes for the last hour of simmering.
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- 4 Tbsp
- lard (or vegetable or canola oil if you must), divided
- 4 Tbsp
- all-purpose flour
- 2 lb
- cubed pork (soulder, country rib meat, loin, etc.)
- 1/2 c
- finely chopped white onion (about 1/2 of a medium white onion)
- 4 medium
- cloves garlic, minced
- 2 medium
- new mexico #6 or big jim green chiles, roasted, peeled and finely chopped (or 1 4.5-ounce can of diced green chiles)
- 1 or 2 medium
- jalapeño (or serrano for more heat) chiles, finely chopped (or 1/2 of a 3.5-ounce can chopped jalapeño chiles)
- 1 medium
- tomato, chopped
- 2 c
- chicken broth (homemade is best, but canned will do)
- 1 1/2 c
- good water
- 1 tsp
- ground cumin (if you grind cumin seeds, the flavor is amazing!)
- 1 tsp
- kosher salt
- 1/2 tsp
- freshly coarse ground black pepper
1In a large heavy-bottomed skillet over medium-high heat, heat 2 Tablespoons of the lard. Meanwhile, in a medium mixing bowl, sprinkle the flour over pork cubes. Using a wooden spoon, stir the pork to coat. When the lard is hot, start browning the pork cubes about 1/2 pound at a time. Once nicely browned, remove the cubes to a bowl.
2Add the remaining lard to the pan to heat. When it's hot, add the onions and cook them until they are softened, about 5 minutes. Add the garlic and stir until they are fragrant, about 30 seconds. Add in the green chiles, jalapeño, tomato, chicken broth and water, stirring to make sure all the browned bits are loosened from the bottom of the pan.
3Transfer everything in the pan to your large slow cooker. Stir in the pork cubes. Cover and cook the chili on low for 4-6 hours, stirring every once in awhile to make sure nothing sticks to the bottom. Stir in the cumin, and adjust the salt and pepper as needed.