Recipe from Leslie Hague
A hearty pork chili simmered with green chiles, salsa verde, and warm spices.
INGREDIENTS:
- 4 lbs. boneless pork, cubed
- Seasoned flour, for coating
- 2 tbsp. olive oil
- 5 cups chopped onion
- 2 cloves garlic, minced
- 1 tbsp. oregano
- 2 tbsp. cumin
- 2 tsp. salt
- 3–4 cans sliced green chiles, drained
- 3 cans chicken broth
- 1 jar (16 oz.) mild green chile sauce
- Cornstarch and water, if needed
INSTRUCTIONS:
- Toss pork with seasoned flour. Heat oil in a Dutch oven and brown pork on all sides.
- Add onions and garlic; cook until onions are tender.
- Stir in oregano, cumin, salt, green chiles, broth, and salsa verde. Bring to a boil.
- Reduce heat and simmer until pork is tender and liquid has thickened.
- If needed, stir in a cornstarch-and-water slurry to thicken.
Serve in a bowl or over rice, with beans if desired. Enjoy with tortillas and shredded Mexican-blend or cheddar cheese.
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