How to Make Green Chili Pork: A Comprehensive Guide with Expert Tips and Variations

Green chili pork is a flavorful and versatile dish that can be enjoyed in various ways. It is a popular dish in Colorado and is often served with tortillas, rice, or as a filling for burritos. This dish is made with pork shoulder, tomatillos, green chiles, and a blend of spices. The pork is slow-cooked until tender, and the tomatillos and green chiles add a tangy and spicy flavor.

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds boneless pork shoulder, cut into 2-inch pieces
• 1 yellow onion, diced
• 2 teaspoons kosher salt, or to taste, divided
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 10 fresh tomatillos, removed from husks and rinsed
• 3 jalapeño chile peppers, seeded
• 1 poblano chile pepper, seeded
• 6 cloves peeled garlic
• ½ cup packed cilantro leaves
• 2 ½ cups chicken stock, or as needed
• 1 bay leaf
• 1 ½ pounds Yukon Gold potatoes, quartered
• Freshly ground black pepper to taste
• ¼ cup sour cream (optional)
• ½ cup pickled red onions (optional)
• 1 tablespoon chopped fresh cilantro (optional)

Instructions

1. Heat the oil in a large pot over high heat. Add the pork cubes in a single layer and brown on all sides, about 4-5 minutes per side.
2. Add the onion and 1/2 teaspoon of salt to the pot and cook until the onion is translucent, about 4 minutes.
3. Stir in the oregano, cumin, coriander, and cayenne pepper and cook for about 2 minutes, or until fragrant.
4. Cut the tomatillos into quarters and place them in a blender along with the jalapeño peppers, poblano pepper, garlic, and cilantro. Add the chicken stock and blend until smooth.
5. Add the blended sauce to the pork mixture and stir in the bay leaf. Bring the mixture to a boil, then reduce heat and simmer for about 1 hour.
6. Add the potatoes, remaining 1/2 teaspoon of salt, and black pepper to the pot. If the mixture has reduced and the potatoes are not submerged, add more chicken stock to cover.
7. Simmer until the pork and potatoes are tender, about 45 minutes to 1 hour.
8. Serve the green chili pork with your desired toppings, such as sour cream, pickled red onions, and cilantro.

Tips

• For a spicier chili, use more jalapeño peppers or add a serrano pepper.
• If you don’t have fresh tomatillos, you can use canned tomatillos.
• You can also use other types of potatoes, such as russet potatoes or red potatoes.
• To make the chili ahead of time, cook it according to the instructions and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When ready to serve, reheat the chili over medium heat until warmed through.

Variations

• Add a can of black beans or corn to the chili for a more hearty meal.
• Top the chili with shredded cheese, such as cheddar or Monterey Jack.
• Serve the chili with a side of cornbread or tortillas.

Green chili pork is a delicious and easy-to-make dish that can be enjoyed in various ways. By following the tips and variations provided, you can create a flavorful and satisfying meal that your family and friends will love.