The recipe that's always in our rotation, no matter the time of year, is Pork Green Chili. It's definitely a comfort food when coupled with tortillas.
My family loves this recipe and I highly recommend it if you like spicy food! If you don't, small modifications can be made to reduce the heat but retain the flavor.
Hatch Pork Green Chili
- 4 tablespoons olive or canola oil, divided
- 1 pound ground pork
- 1 medium onion, diced (whatever color you have on hand)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- salt and pepper, to taste
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 whole hot Hatch peppers and 1 mild Hatch pepper. You could also use a large can of green enchilada sauce. By using fresh peppers (or in my case, frozen) the calories and sodium are much lower.
- 1 can hot Rotel
- 7oz salsa verde
- 5 cups of water
- 1/2-1 bunch fresh cilantro, chopped (depends on how much you like cilantro)
- 1/4 cup lime juice
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add the ground pork and cook until brown. Remove the pork and from the pot and set aside.
- In the same pot, add the last 2 tablespoons olive/canola oil and onion. Saute until the onion starts to soften, then mix in the garlic for approximately 1 minute. Next, stir in the salt, cumin, paprika, cayenne, and black pepper until mixture is well combined.
- Reduce the heat to low. Sprinkle the flour over the onion/garlic mix. Cook, stirring for three minutes. Slowly pour the Hatch peppers or enchilada sauce into the onion mix, stir to prevent lumps from forming. Then, mix in the salsa verde and water.
- Return the pork to the pot. Increase the heat to medium and bring the contents to a slow boil. Once boiling, reduce the heat to low and simmer for 30 minutes. Before serving mix in the lime juice and top with cilantro.