Description
A delicious, Mexican-inspired green pork chili. When garnished with fresh tomatoes, avocado, sour cream, and tortilla chips this is a hearty meal with a tangy and spicy finish.
Ingredients
- 4 tablespoons olive oil, divided
- 1 pound ground pork
- 2 fresh jalapeno peppers, stems removed
- 1 tablespoon butter
- 1 medium white onion, diced
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground black pepper
- 3 cloves garlic, minced
- ½ cup all-purpose flour
- 1 (28 ounce) can green enchilada sauce
- 1 (7 ounce) can green salsa
- 1 quart water
- ½ bunch fresh cilantro, chopped
- ½ lime, juiced
Instructions
- In a 4 quart pot
- heat 2 tablespoons olive oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the browned pork and jalapenos from the pot and set aside.
- In the same pot used to cook the meat
- add the remaining 2 tablespoons olive oil
- butter
- and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt
- cumin
- paprika
- cayenne
- and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute.
- Reduce the heat to low. Sprinkle the flour over the onion and garlic. Cook
- stirring for three minutes. Slowly pour the enchilada sauce into the onion mixture
- whisking constantly to prevent lumps from forming. Mix in the green salsa and water.
- Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the soup to a boil. When the soup boils
- reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in chopped cilantro and lime juice.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8