Green Enchilada Pork Chili Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and sauté until softened.
• STEP 2.Add the pork chunks to the pot and brown them on all sides.
• STEP 3.Pour in the green enchilada sauce and chicken broth. Stir well to combine.
• STEP 4.Add the cumin, oregano, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the pork is tender.
• STEP 5.Serve the chili hot, garnished with chopped cilantro and a squeeze of lime juice.
• STEP 6.For storage, let the chili cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months.
• STEP 7.To reheat, thaw the frozen chili in the refrigerator overnight if frozen. Then, transfer it to a pot and heat over medium-low heat until warmed through.
• STEP 8.Serve the reheated chili with your favorite toppings, such as shredded cheese, diced avocado, and tortilla chips.

Cooking Tips

• For extra flavor, you can marinate the pork chunks in the green enchilada sauce for a few hours or overnight before cooking.
• If you prefer a spicier chili, you can add some diced jalapenos or a pinch of cayenne pepper to the pot.
• To make the chili thicker, you can add a cornstarch slurry (cornstarch mixed with water) to the pot and simmer for a few more minutes until desired consistency is reached.

Storage and Serving

• Store the leftover chili in an airtight container in the refrigerator for up to 3 days.
• When serving, you can garnish the chili with additional toppings like sour cream, chopped green onions, or sliced jalapenos.
• Serve the chili with warm tortillas or cornbread for a complete meal.