Green Chili with Tender Pork
A warm and comforting bowl of green chili packed with tender chunks of pork, aromatic spices, and a touch of smokiness is sure to transport you to the picturesque landscapes of the Centennial State. Prepare to embark on a flavor-filled journey as we guide you through the step-by-step instructions for this delectable Colorado-inspired recipe!
Ingredients:
- 2 pounds pork shoulder, trimmed and cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 poblano peppers, seeded and diced
- 2 cans (4 ounces each) diced green chilies
- 2 jalapeño peppers, seeded and finely chopped
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
- In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the diced onion and minced garlic, and sauté until fragrant and softened.
- Add the pork shoulder pieces to the pot and brown them on all sides until nicely seared.
- Stir in the diced poblano peppers, diced green chilies, and chopped jalapeño peppers. Cook for a few minutes to allow the flavors to meld together.
- Sprinkle the ground cumin, dried oregano, and smoked paprika over the mixture. Stir well to coat the ingredients evenly.
- Pour in the chicken broth, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the pork is tender and easily pulls apart.
- Season the chili with salt and pepper to taste.
- Ladle the Colorado Green Chili into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra burst of tanginess.
- Indulge in the comforting flavors of this Colorado Green Chili, and let the savory aroma and tender pork transport you to the picturesque mountains of the Centennial State.