Pork Green Chili – Recipe
Pork Green Chili – Gluten Free
There are probably as many ways to make Pork Green Chili as there are people who eat it. My husband and I used to make a similar version of this a lot because we both enjoy it as a meal. Leftovers make the perfect topping for eggs, enchiladas, or tamales. I stopped making Pork Green Chili when I started my 21 Day Sugar Detox, some 444 days ago. I’ve recently become comfortable enough with the parameters of 21DSD to start adapting some favorite foods. Last week I tackled Crab Cakes. This week it’s Pork Green Chili. Next week….. stay tuned.
2 1/2 pounds diced pork
2 Tablespoons olive oil
1 medium yellow onion, coarsely chopped
2 Anaheim peppers, stemmed, seeded, and chopped
1 green Bell pepper, stemmed, seeded, and chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons ground coriander
1/4 cup chopped fresh cilantro (more for garnish)
10 ounce can Ro-tel Tomatoes, regular
42 ounces chicken broth
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 c arrowroot powder
In a large skillet over medium heat, brown pork in olive oil, seasoning with salt and pepper. When all pork pieces are brown, transfer to a large soup pot. In the same skillet, saute the onions until soft, about 5 minutes. Add the chilis and bell pepper and saute 3 to 4 minutes. Finally, add the minced garlic and saute another 2 minutes.
Transfer sauteed vegetables to the soup pot. Add the Rotel tomatoes and chicken stock, reserving 1/2 to mix with the arrowroot powder. Add the oregano, cumin, coriander, and cilantro. Simmer until pork is tender, 2-3 hours. Just before serving, mix arrowroot powder with 1/2 c cold chicken stock. Stir well into chili and bring to temperature.
We eat our Pork Green Chili with a dollop and sour cream and some fresh chopped cilantro. This recipe makes enough for the two of us to enjoy it as a meal twice, with enough left over to enhance our breakfast eggs or other dishes several times.
“We should always have this in the refrigerator for emergencies.” Lody Archuleta, my husband.