Pork Chili Bathed In Green
Recipe: #28434
October 17, 2017
Categories: Chili, Fathers Day, Sunday Dinner Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Alcohol, Hot Peppers, Spicy, more
"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"
Ingredients
Nutritional
- 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
Step by Step Method
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
Tips
No special items needed.