Spicy Green Chili

local_grocery_store Ingredients

• 1 pound Green chilies, roasted, peeled, and diced
• 1 pound Pork shoulder, trimmed and diced
• 1 Onion, diced
• 3 cloves Garlic, minced
• 1 teaspoon Cumin, ground
• 1 teaspoon Oregano, dried
• 2 cups Chicken broth, low sodium
• 1 teaspoon Salt
• 1/2 teaspoon Pepper, black
• 1 tablespoon Olive oil
• 8 Tortillas, warmed
• 1 cup Cheese, shredded
• 1/4 cup Cilantro, chopped
• 4 Lime wedges

restaurant_menu Method

1. 1.Heat olive oil in a large pot over medium heat.
2. 2.Add the diced pork shoulder and cook until browned on all sides.
3. 3.Remove the pork from the pot and set aside.
4. 4.In the same pot, add the diced onion and minced garlic. Cook until softened and fragrant.
5. 5.Return the browned pork to the pot and add the roasted and diced green chilies, cumin, oregano, salt, and black pepper.
6. 6.Pour in the chicken broth and bring to a boil.
7. 7.Reduce heat to low, cover, and simmer for 2 hours, or until the pork is tender.
8. 8.Serve the green chili hot with warmed tortillas, shredded cheese, chopped cilantro, and lime wedges.
9. 9.Enjoy!

lightbulb_outline Tips

• chevron_rightFor extra heat, add a diced jalapeno pepper to the chili.
• chevron_rightIf you prefer a vegetarian version, you can substitute the pork with diced potatoes or your favorite vegetables.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightFeel free to customize your toppings with sour cream, avocado, or hot sauce.