VIVA VERDE ! Pork Chili

"This recipe was created out of nostalgia from my husband's childhood. This chili is not focused on spiciness, but rather the layered Southwestern flavors highlighted by the roasted Anaheim peppers. This dish is one that keeps on giving, let it set for a day and really marinate those flavors! I love the versatility in all the ways it can be served - alongside cornbread, over rice, street tacos or from my husband's childhood - Pork Chili smothered hamburger. I love it topped with some shredded cotija, avocado and a warm tortilla. VIVA VERDE Pork and Green Chile Chili!"

Prep Time

30 min

Cook Time

1.5 hr

Paired With

Sauvignon Blanc

Main Protein

Pork

Ingredients

IngredientQuantity
Pork Butt 4#, 3, 7 oz, 4 cups, 1, 1/2 TBSP, 1 tsp, 1 TBSP, 1/2 tsp, drizzle, 1 TBSP, 1/2
Roasted Anaheim peppers, peeled, deseeded and chopped
Diced Green Chiles
Chicken Broth
Jalapeno diced
Chili Powder
Coriander
Cumin
Salt
Vegetable oil
Flour
Fresh lime juiced

Directions

  1. Cut pork into ~1# cubes
  2. Combine chili powder, coriander and cumin. Rub pork cubes with seasoned mixture
  3. Heat oil in dutch oven or heavy bottom sauce pot
  4. Over medium to medium hi heat, add pork to just sear on all sides until light brown
  5. Add broth, green chiles, Anaheim peppers, jalapeño and salt
  6. Bring to a boil, reduce heat to low and simmer ~1.5 hours until pork is fork tender. Note: Not long enough=less tender pork; Too long=shredded pork Just right=juicy, melt in your mouth happiness
  7. Mix slurry: stir together 1 tbsp flour to 1/4 cup water add to chili ~ 15 minutes prior to finish 
  8. Finish with fresh squeezed juice from 1/2 of a lime

ROASTED ANAHEIMS: 

  • Place fresh Anaheim peppers under broiler, turning to char on all sides and ensure whole pepper is pliable
  • Remove from broiler, wrap peppers in plastic wrap to “sweat” and slightly cool ~15 minutes
  • Remove from plastic wrap, peel away charred skin, pull stem off and remove the majority of seeds
  • Chop remaining flesh

Recommend serving topped with shredded cotija, fresh sliced avocado, a warm flour tortilla. Perfectly complemented by the light fruit and citrus notes in a crisp and refreshing glass of Black Box Sauvignon Blanc!