Green Pork Chili
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Canola Oil (divided)450 g
Ground Pork1 tbsp
Butter1 medium
White Onion (diced)1 tsp
Kosher Salt1 tsp
Ground Cumin1 tsp
Sweet Paprika1 tsp
Ground Cayenne Pepper1 tsp
Ground Black Pepper3 cloves
Garlic (minced)1 cup
All-Purpose Flour2 tbsps
Cornstarch (mixed with 2 tbsps)Directions:
1
In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat
2
Add the jalapenos and saute for 1 minute
3
Stir in the ground pork and cook until evenly brown
4
Remove the pork and jalapenos from the pot to a bowl and set aside
5
In the same pot used to cook the meat, add the remaining 1/4 cup of the canola oil, butter, and onion
6
Cook for 2 minutes or until the onion starts to soften
7
Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft
8
Mix in the garlic and cook for 1 minute
9
Reduce the heat to low
10
Sprinkle the flour over the onion and garlic and cook, stirring, for 3 minutes
11
Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming
12
Mix in the green salsa and water
13
Return the cooked pork and jalapenos to the pot
14
Increase the heat to medium and slowly bring the chili to a boil
15
When the chili boils, reduce the heat and simmer for 30 minutes
16
Before serving remove from heat and stir in the chopped cilantro and lime juice
17
The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry
18
Serve with cooked rice