This Mile High Green Chili recipe is a hearty and spicy dish that will warm you up on chilly winter nights. Made with tender chunks of pork, green chilies, and a blend of aromatic spices, this chili is packed with flavor. It's easy to make and perfect for feeding a crowd. Serve it with warm tortillas or over rice for a satisfying and comforting meal.
Ingredients
- 2 pounds pork shoulder, cut into small chunks
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans (4 ounces each) diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 cup water
- 1 can (15 ounces) white beans, drained and rinsed
- Salt and pepper, to taste
- Optional toppings: shredded cheddar cheese, chopped fresh cilantro, lime wedges
Directions
- Heat a large pot or Dutch oven over medium-high heat. Add the vegetable oil and pork chunks to the pot. Cook until the pork is browned on all sides, about 5 minutes. Remove the pork from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 5 minutes.
- Add the diced green chilies, ground cumin, dried oregano, ground coriander, smoked paprika, and cayenne pepper to the pot. Stir well to combine and cook for an additional 2 minutes.
- Return the browned pork to the pot and pour in the chicken broth and water. Bring the mixture to a boil.
- Reduce the heat to low and let the chili simmer, covered, for 1 hour. Stir occasionally.
- After 1 hour, add the drained and rinsed white beans to the pot. Continue to simmer, uncovered, for an additional 30 minutes.
- Season the chili with salt and pepper to taste. Serve hot with optional toppings, such as shredded cheddar cheese, chopped fresh cilantro, and lime wedges.
