Green chili pork is commonly known as due to the overtly green color of the finished meal. Another popular green chili and pork dish is a stew made with corn and hominy, called pozole. Pozole recipes are great for eating the stew by itself or eating the mixture on soft tortillas or flat bread. When it comes to green chilies you must also be able to stomach the spiciness of the chili verde or make sure that you lessen the amount chili recommended for the ingredients.
Instructions
1. Add 2 chopped jalapeño chilies, 1/2 cup of chicken broth, a quartered white onion and 2 minced garlic cloves into a blender or dicer. Chop the mixture until all ingredients are finely diced.
2. Heat 1 tbsp. oil in a large pot in medium to high heat. Add the pork to the pot and cook until the pork darkens. Continue stirring and breaking up the pieces of pork until no pink areas are visible.
3. Drain the meat and set the pork aside. Drain all but 1 tbsp. of grease from the large pot.
4. Add 3 tbsp. of oil to the pot while keeping the temperature at medium heat. Add the blended mixture of chilies, and garlic to the large pot. Also add 1/2 tsp. of cumin and 1/4 tsp. of salt. Cook and stir for 10 minutes; the mixture will begin to thicken.
5. Add the drained pork, 1 can of hominy, 1/3 cup of cilantro and the remaining chicken broth to the mixture in the large pot. Simmer and stir the mixture occasionally for 10 minutes. Try adding the stew to taco shells for green chili pork tacos. You may also add cheese or other ingredients for toppings.
Tags: chicken broth, chili pork, chili verde, , , green chili pork