My Mama's Pork Green Chile / Pork Green Chili Recipe - EatSimpleFood.com

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs reduce fat while maintaining flavor.

green chilies

🥗Healthier: bell peppers

💰Cheaper: canned green chilies

Canned chilies offer convenience and lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Trim fat and silver skin from boneless pork chops.

Dice the pork chops into smaller pieces.

Salt the pork pieces and set aside.

Prepare jalapeno by removing the seeds and membrane, then dice it.

Heat olive oil in a stock pot over medium-high heat.

Add diced onions and pork to the pot and cook for about 5-7 minutes until onions are translucent.

Make a divot in the pot and add garlic, cooking for 1-2 minutes until fragrant.

Add diced jalapeno and oregano, stirring to combine before adding liquids.

Add green chilies, diced tomatoes, and chicken broth to the pot.

Bring to a boil, then cover and simmer for about 30 minutes.

Mix 3 tablespoons of cornstarch with about 1.5 tablespoons of cold water to create a slurry.

Slowly add the cornstarch slurry to the boiling chili, stirring to thicken.

Remove from heat and allow to thicken further.

Warm a flour tortilla in a pan until pliable or crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary