Smoked Pork Green Chili
Been wanting to make this for a long time. Finally did it, and WOW!Print Pin Rate
Servings: 4 people
- 1 lb smoked pork shoulder If you don't have smoked pork shoulder, you can use uncooked pork shoulder, but it won't taste nearly as good.
- ½ tbsp olive oil
- ½ cup onion, diced
- 1 tsp garlic powder
- 2 tsp ancho or green chile powder
- 1 tsp celery salt
- ½ tsp dried oregano
- 2 tsp cumin
- 2 cups low sodium chicken stock
- 15 oz green enchilada sauce
- 1 cup beer IPA preferred
- ¼ cup fresh cilantro, chopped
- 1 large jalapeño pepper, diced
- 16 oz Hatch Green Chiles, chopped
- Chop the pork shoulder into bite size chunks.
- Add the olive oil to a large pot (preferably cast iron), place on the stove top and heat to medium high. Add the pork bites to the pot and brown, rendering out the fat, then set aside, leaving ½ tbsp of the fat and all the bits in the pot.
- Reduce heat to medium and add in the onions. Sautè the onions until transparent, then add in the dry ingredients and continue to cook, stirring continuously, for 3 minutes more.
- Add the chicken stock, green enchilada sauce, beer, cilantro, jalapenos, green chiles, and pork to the pot. Stir well.
- Bring the chili to a boil.
- Lower the temperature to medium low and cook for 1½ to 3 hours. This should thicken the chili up nicely. If it gets to thick, add in more stock.
- Serve with tortillas, or over rice.