Pork Green Chili
  • Cooking Time: 180
  • Preparation Time: 60
  • 3 lbs pork roast - cut into ~ ¾ inch cubes
  • Peanut oil (or canola oil)
  • 3 to 4 cups onions, chopped
  • 6 large garlic cloves, chopped
  • ~ 1.5 lb canned green chilis - chopped
  • 2 10 -oz cans original Rotel tomatos and green chilis (NOT the hot variety!)
  • 3 to 4 14-oz cans chicken broth
  • 2 to 3 cups canned hominy (optional)
  • 1 bay leaf
  • 3 to 4 Tbl chili powder (I use Gebhardt's)
  • 1 Tbl ground cumin
  • 2 tsp thyme
  • dash of ground cinnamon
  • salt & pepper to taste
  1. Season pork cubes with salt and pepper and brown in peanut oil - drain on paper towels. Sauté onions in oil until translucent. When almost done, add garlic and brown for a few minutes. Drain the oil. Add pork and onions/garlic to a large pot plus hominy if using. Add other ingredients. Bring to boil and simmer at least an hour - it's best if simmered for several hours! This can easily be done in a crockpot. Add water if necessary while cooking. Adjust spices to taste. Skim excess oil off top of the chile before serving.
  2. Serve with optional "stuff":
  3. chopped onions
  4. chopped cilantro
  5. limes
  6. chopped radishes
  7. grated cheese - cheddar or Monterey Jack (with peppers!)
  8. tortillas or hard rolls
  9. Note: All amounts are approximate - adjust to your own taste.
Growing up in Texas I loved beef chili - with or without beans. One 4th of July many years ago I was a geologist working on an oil rig and I had my first taste of Pork Green Chili. We had a little potluck to celebrate and the wife of one of the drillers brought this New Mexico dish. I LOVED it! Over the years it's evolved into this - my most requested recipe. Now as an artist, I'm a "painter of recipes!" For 9 years I've created a Cooking with Friends calendar that includes recipes from my friends and paintings I've done to illustrate them. Check out my website if you want to see more recipe paintings! http://www.claudiatrue.com This has become our traditional Christmas Eve dinner with tamales of course! My Texas roots run deep.