Description
My version of my mother’s green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can’t find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds cubed pork stew meat
- salt and pepper to taste
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cups chopped, roasted green chiles
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 ½ cups tomatillo salsa
- 5 cups chicken broth
- ½ teaspoon dried oregano
- 1 pinch ground cloves
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste
- then place into the hot oil. Cook until golden brown on all sides
- about 7 minutes. Once browned
- remove the pork and set aside. Reduce heat to medium
- and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent
- about 5 minutes.
- Return the pork to the pot
- and stir in the green chiles
- diced tomatoes with juice
- tomatillo salsa
- and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat
- then reduce heat to medium-low
- cover
- and simmer 20 minutes.
- After 20 minutes
- remove 2 cups of the soup (ensure there are no pork cubes in it)
- and pour into a blender. Hold down the lid of the blender with a folded kitchen towel
- and carefully start the blender
- using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth
- then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer
- stirring occasionally until the pork is very tender
- at least 35 minutes more.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Servings: 6