Recipe by Jason N - Home Chef
"A delicious, Mexican-inspired green pork chili. When garnished with fresh tomatoes, avocado, sour cream, and tortilla chips this is a hearty meal with a tangy and spicy finish."
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olive oil, divided
fresh jalapeno peppers, stems removed
white onion, diced
ground cayenne pepper
ground black pepper
1 (28 ounce) can
green enchilada sauce
1 (7 ounce) can
fresh cilantro, chopped
I used a pork butt roast that I slow cooked the day before. Retain the drippings and separate the fat. (about 2 cups of broth, may need to add a little water) Instead of green enchilada sauce I used red (I've tried both but red is better) I added a can of rotell tomatoes and a chopped up green pepper. This is the closest thing I have ever found to Bennie's green chili in Denver CO. (I omit the cilantro and lime, but I'm sure it would be good)
This had a good flavor but was not chili-ish at all. It was like enchilada sauce with a bit of meat in it. We enjoyed it with chips but it needed something else. Too saucy not enough substance.
This is delicious. The only thing I changed was to add some stewed tomatoes, and the juice from a whole lime instead of a half. Love this.
Excellent recipe!!! We used a smoked pork butt and served this with chips, sour cream and avocado. YUMMY and filling!!
This had a very good flavor and was easy to make! I addes some potatoes but only because I like my soups chunky. I've done this one with chicken too and it turned out great as well.
Very good and easy. I added shredded pork which I think gave it more texture and a dollop of sour cream prior to serving.
This is the most AWESOME chili, I followed the directions exactly and everyone loved it! I did heat up some floured tortillas for dipping!
* Percent Daily Values are based on a 2,000 calorie diet.
Green Enchilada Pork Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 203
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