Pork Green Chile

It's October!  

That means it's Pots-o-Stuff month.

Tell you what - there's not many pots of stuff that have more flavor than 

Pork Green Chili

Start by browning chunks of pork.  You can skip this step, but I wouldn't - browning adds so much flavor.

Everyone's thrown into the pot.

Just like a middle school dance, it's all awkward and weird at first. 

But then they mix and mingle and soon realize how much they complete each other. 

A beautiful thing happens.

See??

It's like good chemistry in a pot.

It smells muy bueno as at simmers.

And now... your options of how to serve it are endless.

Here we have 

Huevos Rancheros

Huevos Rancheros

1. Two corn tortillas warmed up

2. Two poached eggs - don't forget to salt & pepper them (or scrambled)

3. Smother on the Pork Green Chile

4. Grated cheese (I had cheddar and some yummy Mexican cheese that my sweet Mexican friend brought me)

5.  Top with sour cream, tomatoes, cilantro (or leave well enough alone here)

The great thing about Pork Green Chile is it's so versatile.  The pork gets soooo tender as it simmers in the savory base.

 As much as I love tomatillos, I'm kind of a purist when it comes to green chile - which is why I don't them or tomatoes either.  

But feel free to add some if you want that tart flavor. 

Since this makes a big pot, switch it up the next night and have it over cheese enchiladas. 

Or turn it into a stew by adding a can or two of diced tomatoes.  Serve with some yummy cornbread. 

 Pork Green Chile

*2 - 2 1/2 pound pork, cubed

1/3 cup flour

little bit of oil for browning

2 diced onions

4 cans diced green chilis (I used pepper pucks here  http://flannerykitchen.blogspot.com/2013/08/pepper-pucks.html)

1 diced jalapeno

6 cups chicken broth

2 t. garlic powder

2 t. cumin

1/4 cup cornstarch mixed in 1/2 cup water (optional - if you want a thicker chile)

Put the pork and the flour in a ziploc baggie.  Add salt and pepper.  Coat well.  Heat a heavy pot or skillet to medium high and add enough oil to coat the bottom.  Add pork - half at a time to pan.  Let sear, turn over and brown other side.  

Add pork to slow cooker along with broth, onion, green chilies, garlic powder, jalapeno and cumin.  Cook on high for 5 hours.  Then add the cornstarch water mixture to thicken if desired.  Let cook another 1/2 hour.

You can avoid the slow cooker all together and simmer gently for about an hour, then add cornstarch mixture at the end.

*I used pork loin just because I had some in the freezer, but pork butt would be amazing and much cheaper.  I'd slow roast that instead of browning it, shred into big chunks, and then add it to the slow cooker after a couple hours.

Feliz Navidad! 

(my Spanish is limited)

Posted by: Rona