Spring Hill Ranch's Pork Green Chili
By
Wiley P
@WileyP
1
Also known as "chili verde", here is a plate of true Southwestern comfort food! Any adult that has lived in Arizona or New Mexico for more than five years and does not have a good recipe for this iconic dish should be sent back where they came from! No matter the season, when you catch a whiff of a pot of this slowly simmering away, your knees go weak and you begin to salivate.
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.
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.
Rating:
★★★★★ 7 votes5
Comments:
Serves:
4
Prep:
30 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot
Ingredients
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4 Tbsplard (or vegetable or canola oil if you must), divided
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4 Tbspall-purpose flour
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2 lbcubed pork (soulder, country rib meat, loin, etc.)
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1/2 cfinely chopped white onion (about 1/2 of a medium white onion)
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4 mediumcloves garlic, minced
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2 mediumnew mexico #6 or big jim green chiles, roasted, peeled and finely chopped (or 1 4.5-ounce can of diced green chiles)
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1 or 2 mediumjalapeño (or serrano for more heat) chiles, finely chopped (or 1/2 of a 3.5-ounce can chopped jalapeño chiles)
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1 mediumtomato, chopped
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2 cchicken broth (homemade is best, but canned will do)
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1 1/2 cgood water
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1 tspground cumin (if you grind cumin seeds, the flavor is amazing!)
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1 tspkosher salt
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1/2 tspfreshly coarse ground black pepper
How to Make Spring Hill Ranch's Pork Green Chili
- In 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.
- Add 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.
- Transfer 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.
