Pork Green Chili Verde with Hatch Chiles
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 15 mins
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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
Description
The recipe calls for coating pork shoulder cubes in seasoned flour and browning them in oil before cooking breakfast sausage separately. Aromatics such as diced pasilla, jalapeño, bell pepper, tomatillos, and onions are sautéed and combined with the meats. A blend of cumin, oregano, and chile powder is gently toasted to heighten flavor before adding chicken stock and green enchilada sauce. The mixture simmers for about two hours, allowing meat to become tender and flavors to meld.
The result is a green chili verde with a thick, slightly tangy sauce rich with roasted and fresh chilies, balanced by the acidity of tomatillos and the earthiness of herbs and spices. This chili can be eaten as a stew or used as a flavorful topping for tacos, enchiladas, or burritos.
Serving the chili with fresh cilantro adds brightness. The slow simmer ensures tender meat and a deep, layered flavor profile characteristic of Hatch chile preparations.
Ingredients
- 2.5 pound pork shoulder cut into ½ inch cubes, boneless
- 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 chile powder or other green chili powder, Smoked Serrano or Mild Hatch
- 2 fresh pasilla pepper seeds and stem removed, diced
- 2 fresh Serrano pepper
- 2 fresh jalapeno pepper
- ½ cup green onion diced
- 6 tomatillos Outer skin removed. Diced
- 2 onion diced, yellow
- 6 green chile Roasted, skin and seeds removed, diced, Mild Hatch
- 1 green chile Roasted, skin and seeds removed, diced, Hot Hatch or Large Jalapeno
- 1 green bell pepper seeds and stems removed, diced
- 2 cups chicken stock
- 10 oz Green enchilada sauce
- ½ cup cilantro coarsely chopped, for topping and garnish
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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