adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rich's Green Chili
Rich's Green Chili
0 Likes
Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Green pork shoulder chili featuring fire-roasted Hatch chile peppers - a Colorado inspired favorite.
Ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 1.5 pounds pork shoulder, cubed
  • 1 large yellow onion, diced
  • 8 cloves garlic, minced
  • 1 tomato, cut into large chunks
  • 32 ounces frozen fire-roasted Hatch chile peppers
  • 1 (12 fluid ounce) bottle light beer
  • 1.5 cups tomatillo salsa
  • 0.5 (14.5 ounce) can diced tomatoes, drained
  • 1.5 teaspoons salt
  • 1.5 teaspoons ground black pepper
  • 1 teaspoon oregano
  • 1 pinch ground cloves
  • 0.5 (8 ounce) package shredded sharp Cheddar cheese
Instructions:
  • In a Dutch oven over medium-high heat, sizzle the pork until golden brown on all sides for about 8 minutes. Transfer the pork from the Dutch oven and keep it aside.
  • Once heat is lowered to medium, introduce onion and garlic into the Dutch oven. Sauté for 4 minutes. Next, incorporate fresh tomato and cook, stirring often, until onions become translucent and golden, which should take about 4 more minutes.
  • Add the pork back to the Dutch oven and toss in the green chiles, beer, tomatillo salsa, and canned tomatoes. Season generously with salt, pepper, oregano, and cloves. Let it come to a gentle simmer over medium-high heat, then reduce to medium-low, cover, and let it simmer for 20 minutes.
  • Take out 2 1/2 cups of vegetables from the chili and blend until smooth. Return puree to the chili, cover, and simmer for 10 minutes. Add Cheddar cheese, cover, and simmer for 10 more minutes.

Similar Recipes