Few things are better than a hot bowl of chili verde. That is unless you make it epic by making it with hatch chiles. Use the best U.S. grown peppers to make the best chili verde ever. This Dutch oven pork chili verde is great for serving a crowd.
2.5pound Boneless Pork Shouldercut into ½ inch cubes
8ounceBreakfast Sausage
¼cupCanola Oil
½cupFlour
1TablespoonSalt
1.5TablespoonCumin
1teaspoonOreganopreferably Mexican
1TablespoonSmoked Serrano or Mild Hatch Chile Powderor other green chili powder
2freshPasilla Peppers, serrano, or jalapeno peppersseeds and stem removed, diced
½cupGreen Oniondiced
6TomatillosOuter skin removed. Diced
2Yellow Onionsdiced
6Mild Hatch Green ChilesRoasted, skin and seeds removed, diced
1Hot Hatch Green Chile or Large JalapenoRoasted, skin and seeds removed, diced
1Green Bell Pepperseeds and stems removed, diced
2cupsChicken Stock
10ozGreen Enchilada Sauce
½cupCilantro for topping and garnishcoarsely chopped
Instructions
Cut the pork shoulder into ½-1 inch cubes, depending on preference.
In a large bowl, add ½ cup flour with 1 tablespoon of salt.
Meanwhile, heat ¼ cup canola oil over medium heat, in a dutch oven or large stock pot.
Toss the pork chunks in the flour mixture, then in batches without overcrowding, fry the pork until just browned, about 5 minutes. Remove the pork to a paper towel lined bowl or pan.
Add the sausage to the pan and cook until browned, then remove and transfer to the bowl/pan with the pork.
Gently toast the spices, oregano, and pasilla for about 1 minute, stirring constantly.
Add the hatch and bell peppers, green onion, tomatillos, jalapenos, and onion and cook for about 10 minutes, stirring frequently.
Add the meats back to the pot, along with the chicken stock, and enchilada sauce. Bring to a boil then reduce the heat and simmer for about 2 hours, stirring every 30 minutes.
Serve in a bowl topped with cilantro or use as a topping for the worlds best breakfast burritos.