Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pork green chili. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Pork Green Chili is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Pork Green Chili is something which I have loved my whole life. They are fine and they look wonderful.
With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Generously sprinkle salt and fresh ground pepper on all sides.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pork green chili using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Pork Green Chili:
- Get 2 lb diced pork for stew
- Get 1 onion, chopped
- Take 2 tbsp minced garlic or 1 clove
- Make ready 8 hatch green chilies diced ( I use hot)
- Prepare 3 diced Jalapeños if you want extra heat
- Get 2 tbsp season salt
- Make ready 4 tbsp salt
- Prepare 2 tbsp black pepper
- Make ready 1 can tomatoe sauce or diced tomatoes (they both taste great)
- Take 4 quart water
- Get 1 cup all-purpose flour
- Get 1/4 cup vegetable oil
Heat oil in a skillet over medium heat. Transfer to a slow cooker set to High. While pork shoulder (a.k.a. pork butt) is traditional for green chili recipes, it's a tougher, fattier cut of meat that takes hours of simmering to become tender. Pork tenderloin is leaner and requires little more than a half hour to become so fall-apart tender, you can cut it with your spoon.
Instructions to make Pork Green Chili:
- Saute your pork and onions in vegetable oil in a large stock pot.
- After almost cooked through add garlic and seasoning salt.
- Add water, chiles, tomato sauce, salt and pepper.
- Bring to a boil over medium heat, skimming off any foam from the top.
- Let the chili simmer for at least 2 hours. You might need to add 1 cup of water after it has simmered for 2 hours.
- For the roux, (thickening agent ) whisk 1 cup all-purpose flour in a bowl with two cups of water, set aside.
- After 2 hours of simmering when you're ready to stick in your chili up, turn the heat up to medium-high. whisk the flour and water again very well and slowly pour into the pot stirring slowly. the chili will be boiling and the roux will start to thicken your chili almost immediately
- Keep stirring and reduce heat to medium-low. continue to cook for an additional 20 minutes.
- Make sure you cool completely before putting in the refrigerator. I usually let my pots sit for hours before I put it away. remember the chili gets hotter after a couple days!
While pork shoulder (a.k.a. pork butt) is traditional for green chili recipes, it's a tougher, fattier cut of meat that takes hours of simmering to become tender. Pork tenderloin is leaner and requires little more than a half hour to become so fall-apart tender, you can cut it with your spoon. In a small bowl, mix cider, green chilies, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Add the pork and sprinkle with salt and pepper. Remove the pork with a slotted spoon and set aside.
So that’s going to wrap it up for this exceptional food pork green chili recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
