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Pork Chili Recipe - In order to make this pork chili recipe you will need to get your flour or corn masa flour and add the salt and pepper. Take the pork that you have and either cut it up into cubes of about a half inch or better or shred the pork. I like to do a little of both for the texture of the dish. Toss the pork in the seasoned flour to cover it. I like to use a cast iron skillet, a big one and heat up some of my oil in it and then toss in the pork and brown it up. Make sure the pork is as brown as you can get it on all sides without buring it. When browned place the pork in a cast iron dutch oven. This is my fave way of making this type of pork chili recipe or any type of chili recipe for that matter.
Get rid of the excess oil from the cast iron skillet and toss your bell peppers and onions into it and cook them down a bit until the are “sweated” translucent and soft. It can take five or so minutes to do that. Now take the Hatch green chilies that you have and the chopped garlic and put it into the skillet with the bell peppers and onions and stir and sautee’ for about 4-5 minutes. After this is done toss all of this into the dutch oven and put in all of your spices and chicken stock. Bring all of this to a boil and when it boils take the heat to a simmer with the cover off. Remember our secret weapon the spoon. Have yours handy as this pork chili recipe cooks for about 2 hours and your should taste it along the way to see if you would like to add anything more to the mix. Cook as long as needed until the pork gets nice and tender.
This dish serves well as a stand alone chili or you can put it over rice or even noodles. You can thicken it up or loosen it up to a stew consistency if you wish. You can also as with any chili recipe make it as hot as you want. This pork chili recipe can also be made either in the red or white variety such as chicken chili or chili con carne or crockpot chili red or white as well. This is a very versatile chili recipe.
Here is your list of ingredients for this pork chili recipe:
* 5 pounds of pork, either the butt or country style rib, or loin.
* 1 1/2 teaspoon of salt or season salt.
* 1/2 teaspoon of white pepper.
* 1/2 cup of white flour or corn masa flour.
* 1/4 neutral oil like refined coconut oil or cajun style use bacon grease.
* 2 large onions either brown or red onion will do.
* 1 red bell pepper finely chopped.
* 1 green bell pepper finey chopped.
* 4 to 6 Hatch from New Mexico green chilies that you have roasted and peeled or use equal amount of canned Hatch chilies.
* 3 of another variety of chili pepper either jalapeno, poblano, chipotle, anaheim, etc. seeded and chopped.
* 2 to 4 bulbs of finely chopped garlic or use a garlic press.
* 1 1/2 Lbs of fire roasted tomatoes chopped from either the can or fresh.
* 1 teaspoon of either fresh or dried oregano.
* 1-2 teaspoons of cumin.
* 2 bay leaves.
* 3 cups of chicken stock from the carton. If more is needed then go to four depending on thickness you like.
* 1 teaspoon of worcestershire sauce.
* 4 tablespoons of tomato paste.
Get rid of the excess oil from the cast iron skillet and toss your bell peppers and onions into it and cook them down a bit until the are “sweated” translucent and soft. It can take five or so minutes to do that. Now take the Hatch green chilies that you have and the chopped garlic and put it into the skillet with the bell peppers and onions and stir and sautee’ for about 4-5 minutes. After this is done toss all of this into the dutch oven and put in all of your spices and chicken stock. Bring all of this to a boil and when it boils take the heat to a simmer with the cover off. Remember our secret weapon the spoon. Have yours handy as this pork chili recipe cooks for about 2 hours and your should taste it along the way to see if you would like to add anything more to the mix. Cook as long as needed until the pork gets nice and tender.
This dish serves well as a stand alone chili or you can put it over rice or even noodles. You can thicken it up or loosen it up to a stew consistency if you wish. You can also as with any chili recipe make it as hot as you want. This pork chili recipe can also be made either in the red or white variety such as chicken chili or chili con carne or crockpot chili red or white as well. This is a very versatile chili recipe.
Here is your list of ingredients for this pork chili recipe:
* 5 pounds of pork, either the butt or country style rib, or loin.
* 1 1/2 teaspoon of salt or season salt.
* 1/2 teaspoon of white pepper.
* 1/2 cup of white flour or corn masa flour.
* 1/4 neutral oil like refined coconut oil or cajun style use bacon grease.
* 2 large onions either brown or red onion will do.
* 1 red bell pepper finely chopped.
* 1 green bell pepper finey chopped.
* 4 to 6 Hatch from New Mexico green chilies that you have roasted and peeled or use equal amount of canned Hatch chilies.
* 3 of another variety of chili pepper either jalapeno, poblano, chipotle, anaheim, etc. seeded and chopped.
* 2 to 4 bulbs of finely chopped garlic or use a garlic press.
* 1 1/2 Lbs of fire roasted tomatoes chopped from either the can or fresh.
* 1 teaspoon of either fresh or dried oregano.
* 1-2 teaspoons of cumin.
* 2 bay leaves.
* 3 cups of chicken stock from the carton. If more is needed then go to four depending on thickness you like.
* 1 teaspoon of worcestershire sauce.
* 4 tablespoons of tomato paste.
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