Pork Green Chili Verde with Hatch Chiles
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs 20 mins
-
Total Time
2 hrs 35 mins
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Servings
8
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Calories
445 kcal
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Course
Main Course
Pork Green Chili Verde with Hatch Chiles
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Few things are better than a hot bowl of chili verde. That is unless you make it epic by making it with hatch chiles. Use the best U.S. grown peppers to make the best chili verde ever. This Dutch oven pork chili verde is great for serving a crowd.
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Ingredients
- 2.5 pound boneless pork shoulder cut into ½ inch cubes
- 8 ounce breakfast sausage
- ¼ cup canola oil
- ½ cup flour
- 1 Tablespoon salt
- 1.5 Tablespoon cumin
- 1 teaspoon oregano preferably Mexican
- 1 Tablespoon Smoked Serrano or Mild Hatch Chile Powder or other green chili powder
- 2 fresh Pasilla Peppers, serrano, or jalapeno peppers seeds and stem removed, diced
- ½ cup green onion diced
- 6 tomatillos Outer skin removed. Diced
- 2 yellow onions diced
- 6 Mild Hatch Green Chiles Roasted, skin and seeds removed, diced
- 1 Hot Hatch Green Chile or Large Jalapeno Roasted, skin and seeds removed, diced
- 1 green bell pepper seeds and stems removed, diced
- 2 cups chicken stock
- 10 oz Green enchilada sauce
- ½ cup Cilantro for topping and garnish coarsely chopped
Instructions
- Cut the pork shoulder into ½-1 inch cubes, depending on preference.
- In a large bowl, add ½ cup flour with 1 tablespoon of salt.
- Meanwhile, heat ¼ cup canola oil over medium heat, in a dutch oven or large stock pot.
- Toss the pork chunks in the flour mixture, then in batches without overcrowding, fry the pork until just browned, about 5 minutes. Remove the pork to a paper towel lined bowl or pan.
- Add the sausage to the pan and cook until browned, then remove and transfer to the bowl/pan with the pork.
- Gently toast the spices, oregano, and pasilla for about 1 minute, stirring constantly.
- Add the hatch and bell peppers, green onion, tomatillos, jalapenos, and onion and cook for about 10 minutes, stirring frequently.
- Add the meats back to the pot, along with the chicken stock, and enchilada sauce. Bring to a boil then reduce the heat and simmer for about 2 hours, stirring every 30 minutes.
- Serve in a bowl topped with cilantro or use as a topping for the worlds best breakfast burritos.
Nutrition Information
Show Details
Calories
445kcal
(22%)
Carbohydrates
22g
(7%)
Protein
41g
(82%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
675mg
(28%)
Potassium
1057mg
(30%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1262IU
(25%)
Vitamin C
99mg
(110%)
Calcium
58mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 41g | 82% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 675mg | 28% |
| Potassium | 1057mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1262IU | 25% |
| Vitamin C | 99mg | 110% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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