Pork Green Chili
This easy green chili recipe combines roasted green chilis, tender pork, and flavorful spices for a rich and hearty dish. Perfectly thickened and simmered to perfection, it’s great for serving over burritos, eggs, or enjoying on its own!
Servings: 12
Ingredients
- 5-7 large roasted green chilis
- 2 lbs pre cooked shredded pork or ground pork lightly seasoned
- 3 T olive oil
- 1 t garlic powder
- 1 t salt
- ½ t pepper
- 1 T chicken better than bouillon
- 4 c water divided
- 1 - 15 oz can diced tomatoes Rotel or crushed tomatoes
Instructions
- In a large stock pot, heat the olive oil over medium heat.
- Add in the pre cooked shredded pork or ground pork and heat until warm.
- Sprinkle it with garlic powder, salt and pepper. Stir occasionally.
- Add in the ¼ c of flour to the pot to soak up the oils and thicken the sauce later.
- Remove from the heat.
- We highly recommend wearing gloves when handling the chilis - remove the stem and the charred skin from the chilis. The seeds hold some heat, so if desired, remove the seeds as well. Place into a blender with a cup of water. Blend until smooth.
- Add the blended chili mix, the tomatoes, better than bouillon and remaining water to the stock pot meat mixture.
- Bring to a boil and then reduce the heat to low.
- Cook the chili until it reaches the desired consistency. The longer it cooks, the thicker it will get. Stir often.
Notes
Storage: Green chili can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.