Ingredients with Measurements:
- 2 lbs pork shoulder, cubed
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cans diced green chilies (4 oz each)
- 2 cans diced tomatoes (14.5 oz each)
- 2 cups chicken broth
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
Special Equipment Needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. Add the green chilies, diced tomatoes, chicken broth, cumin, oregano, salt, and black pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, stirring occasionally, until the pork is tender and the flavors have melded together.
5. If desired, use an immersion blender to blend the chili to a smoother consistency.
6. Serve hot with your choice of garnishes and sides.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 12g
Protein: 30g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or chicken thighs.
- Chicken broth can be substituted with vegetable broth or water.
- Diced tomatoes can be substituted with fresh tomatoes.
Variations:
- Add diced potatoes or corn for a heartier chili.
- Use different types of chilies for a spicier or milder flavor.
- Add beans for a vegetarian version.
Tips and Tricks:
- Brown the pork in batches to ensure even browning.
- Use a Dutch oven for even heat distribution.
- Adjust the seasoning to taste.
Storage Instructions:
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the chili on the stove over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the chili in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Shredded cheese
- Sliced avocado
- Chopped cilantro
- Sour cream
- Sliced jalapenos
Pairings:
- Cornbread
- Tortilla chips
- Rice
Suggested Side Dishes:
- Grilled corn on the cob
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the chili is too thick, add more chicken broth or water.
- If the chili is too thin, simmer for longer to reduce the liquid.
Food Safety Advice:
- Cook the pork to an internal temperature of 145°F.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food History:
Denver Green Chili is a popular dish in Colorado, where it is often served with breakfast burritos or smothered on top of fries.
Flavor Profiles:
Savory, slightly spicy, and tangy.
Serving Suggestions:
Serve the chili as a main dish for lunch or dinner, or as a topping for breakfast burritos or fries.
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