Texas Pork Green Chili Food

GREEN PORK CHILI

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
• Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
• While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

HATCH PORK GREEN CHILI

Steps:

• In a large pot (cast iron preferably), cook pork over medium heat until browned. Reserve two tablespoons of the fat. Drain the remaining fat and remove pork. Set aside.
• Return the two tablespoons of pork drippings to the pot. Over medium heat, cook onion until translucent, approximately 5 minutes.
• Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin. Stir. Saute to toast herbs for approximately 3 minutes.
• Add the chicken stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles. Add the pork back in.
• Cook, over medium low heat, for at least one hour, preferably three hours. Stir occasionally. If the chili becomes too thick, add some more stock a cup at a time. *You want the chili to thicken in this step. Continue cooking until the thickness is to your liking. You can turn up the heat a little if it is taking too long.
• Finish off the chili with hot sauce for more of a kick as needed, or use as a mix-in. Serve with your favorite toppings or sides.

HATCH CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
• Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
• Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.

PORK SHOULDER GREEN CHILI

Steps:

• Dredge meat in flour until evenly coated, shaking off excess.
• Melt shortening in a large, deep skillet over medium-high heat. Add meat and cook until thoroughly browned on all sides, 5 to 6 minutes. Add onion and garlic and cook until onion is soft, about 5 minutes. Add water, tomatoes, green chiles, salt, and oregano.
• Cover, and simmer, stirring occasionally, until meat is tender, 1 to 2 hours. Remove cover and simmer until green chili sauce reaches desired consistency, 5 to 10 minutes more.

TEXAS GREEN CHILI

Steps:

• 1. Brown your pork cubes in a tablespoon of the bacon drippings until the pork is brown on all sides. Remove the browned pork cubes with a slotted spoon so you leave any drippings in the pan.
• 2. Add the remaining bacon drippings and your onions and garlic to the pan and cook until the onion and garlic are cooked soft but not brown.
• 3. Use a spoon to remove the garlic and onions. If you don't have four tablespoons of drippings left in the pan add enough vegetable oil to make four tablespoons of oil in the pan.
• 4. Now you will need a wire whisk. Add your flour to the pan and stir with the wire whisk all the time. You want your flour to brown to the color of a old copper penny. Stir all the time so your roux does not burn. If it happens to burn you'll have to start with a new pan and four tablespoons of oil and add fresh flour again. Once it is brown set it off the fire.
• 5. Now you'll need at least a six quart crock pot or slow cooker. Add all the ingredients but four cups of chicken broth and the roux to your crock pot.
• 6. Turn the crock pot on high. Pour the chicken broth into the cooled pan where you have the roux and use the wire whisk to mix it together very well. Now pour the mixed roux into the crock pot with your other ingredients and stir to mix very well together.
• 7. Put the lid on the crock pot and cook for eight hours. Here your going to end up with a perfectly cooked chili. Please follow the instructions carefully and you'll have one of the best pots of chili that you'll ever taste in your life.
• 8. Serve your chili in bowls over big squares of cornbread and offer sides like sliced jalapenos, pinto beans, diced onions, your favorite shredded cheese, sour cream and guacamole. With these sides served over cornbread your going to have a Texas Chili Feast.