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Pork Chili Bathed In Green

"This is a spiced chili that utilizes pork shoulder that is cooked until tender and bathed in chilis, tomatillo's, garlic and spices are a few of the ingredients which make this chili succesful. Source: Chef Matt Jennings"

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Prep Time: 15m

Cook Time: 60m

   

Servings: 6  

 
 
  • 4.0000

I chopped up all the peppers...and I should have cooked the pork cubes in batches...I didn't so I ended up steaming them instead of browning...we really enjoyed the flavors that were brought out in chili...this is very similar to my pork.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1/4 cup olive oil (extra virgin)
  • 1 bottle (12 ounce) beer (Mexican beer, Corona or similar)
  • 2 pounds pork shoulder (cubed into 1.5" chunks)
  • 1 yellow onion (large onion, diced)
  • 2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 pound poblano peppers (cored and seeded)
  • 1/2 pound jalapeno peppers (cored and seeded)
  • 1 serrano pepper (cored and seeded)
  • 2 tomatillos (chopped)
  • 4 garlic cloves, minced
  • 2 cups chicken stock
  • Cilantro (1 bunch)
  • Salt and pepper, to taste
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Earlier in the day, take the cubes of pork and marinate them in the beer. Allow to sit for a minimum of 3 hours. Save the liquid for later use.

Step 2

In a large pot, on the stove-top over medium high heat, add the olive oil.

Step 3

Add the pork and cook until browned on all sides.

Step 4

Remove the pork and deglaze with the beer and liquid from the pork.

Step 5

Toss in the cumin, cinnamon, onions, and garlic. Let soften and then add all the peppers and tomatillo. Allow vegetables to soften.

Step 6

Return the pork to the mixture in the pot. Add the chicken stock, and bring to a boil. Allow to simmer for 30-40 minutes or until pork is tender and liquid is reduced by half.

Step 7

Garnish with the cilantro.

Step 8

Add salt and pepper to taste.

Step 9

Plate it and top with crema or sour cream if desired

  Nutritional Facts
 
 
  • Serving Size: 1 (357.6 g)
  • Calories 370.1
  • Total Fat - 20.3 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 124 mg
  • Sodium - 928.8 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 3.9 g
  • Sugars - 4.5 g
  • Protein - 32.3 g
  • Calcium - 100.3 mg
  • Iron - 2.9 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 1.4 mg
  Reviews
 
 
1 review

I chopped up all the peppers...and I should have cooked the pork cubes in batches...I didn't so I ended up steaming them instead of browning...we really enjoyed the flavors that were brought out in chili...this is very similar to my pork enchilada recipe...I have leftovers so I'm going to reduce the mixture down to a thick texture and make enchiladas!!! Made for "For Your Consideration" tag game...

 

Review by TeresaS