With tender meat and a hint of spice, this one-pot wonder makes a satisfying and healthy family dinner.
ingredients
ingredients
method
step-by-step directions

Green Chili

  • For the Chili:
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 pounds Boneless Pork Shoulder (cut into 1-inch cubes)
  • Salt and Pepper to taste
  • 1 chopped Onion
  • 3 minced Garlic cloves
  • 2 Chipotle Chiles (roughly chopped)
  • 1/4 cup fine White Corn Meal
  • 1 28- ounce can San Marzano Tomatoes (finely chopped with juices)
  • 1 15- ounce can Hominy
  • 2 cups Hatch Green Chiles (roasted; peeled; chopped)
  • 3 chopped Fresh Jalapenos
  • 3 cups Chicken Stock
  • For the Garnish:
  • 1/2 cup Cilantro (leaves picked)
  • 1 Lime (cut into wedges)
  • 1/2 cup finely chopped White Onion
  • 10 Corn Tortillas
step-by-step directions
  • For the Chili: Heat the olive oil in a 4-quart Dutch oven with cover. 
  • Add the pork in small batches, and season with salt and pepper. Cook until lightly browned, and then remove from the pan.
  • Add onion, garlic and chipotle chiles and stir to combine. Add the fine corn meal, and stir for about 1-2 minutes. Once combined, add the tomatoes, hominy, green chiles, and jalapeños, mixing to incorporate the ingredients.
  • When combined, add the chicken stock, and then the cooked pork meat. Lower the heat, and cover the pot so that the mixture simmers for about 1 to 1 1/2 hours, until the meat is tender.
  • For the Garnish: Garnish with cilantro, lime, and finely chopped white onion. Serve with fresh corn tortillas.
Similar categories: Dinner Lunch
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