Pork Chili Verde

Name: Slow-Cooked Pork Chili Verde
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6-8
Ingredients: One 3½- to 4-pound boneless pork shoulder roast; Vegetable oil; 2 large onions; 1 packet F&amp;S Chili Verde Seasoning; 4 cups low-sodium chicken broth; One 30-ounce can white hominy, drained, or two 15-oz can white beans (cannellini or great northern), drained

If you've tucked into a steaming, spicy bowl in Santa Fe and scooped up bites with a warm corn tortilla, you know what we're talking about. Whether it's described as "Southwestern" or "Colorado-style" (grab a bowl in the Denver airport), tangy green chili gets its distinct flavor and subtle heat from Hatch green chiles, and various other herbs and spices. While we usually take the quick, easy (and super delicious) route of using a rotisserie chicken, the real deal--authentic chili verde--is all about pork simmered until it's fall-apart tender.

Slow-Cooked Pork Chili Verde

Rated 5.0 stars by 1 users

Servings

6-8

Prep Time

30 minutes

Cook Time

8 hours

Made with cubed pork shoulder, this luscious pork chili can be prepared in a slow-cooker or simmered in a low oven. If you use a slow cooker, take the time to brown the pork beforehand. The caramelized flavors of the meat will lend an incredibly rich flavor and color to the finished chili. Adding hominy at the end of cooking creates a hearty, posole-style stew—feel free to use white beans instead.

Ingredients

One 3½- to 4-pound boneless pork shoulder roast
Vegetable oil
2 large onions
1 packet F&S Chili Verde Seasoning
4 cups low-sodium chicken broth
One 30-ounce can white hominy, drained, or two 15-oz can white beans (cannellini or great northern), drained

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Directions

Slow Cooker Instructions

Slice the pork into 2-inch cubes (or save time and ask your friendly butcher to do it); chop the onions.
Brown the meat (in batches to keep from overcrowding) in a skillet over medium-high heat. Drain excess fat, if desired. Transfer the browned pork to a 5-quart slow cooker. Add the onions, F&S Chili Verde Seasoning, the chicken broth, and one cup of water and stir to combine.
Cover and cook on low for about 6 hours. Add the drained hominy or white beans, and continue cooking for another two hours, until the pork is very tender. Use two forks to gently shred about ½ of the meat.
Serve the Chile Verde with steamed rice or corn tortillas, garnished with sour cream, lime wedges, and fresh cilantro, if desired.

Oven Method

Heat the oven to 275°F.
Slice the pork into 2-inch cubes (or save time and ask your friendly butcher to do it); chop the onions.
Heat two tablespoons of oil in a heavy pot over medium-high heat. When the oil is hot and shimmering, brown the pork on all sides (in batches if necessary to avoid overcrowding the pan). Transfer the pork to a bowl.
Add the chopped onions to the pot, and sauté until slightly softened, about 6-8 minutes. Return the pork and any juices to the pot, then add the F&S Chili Verde Seasoning. Continue to cook, stirring, until the pork and onions are coated with spices and the mixture is very fragrant.
Pour the chicken broth and 1 cup of water into the pot and bring the mixture to a boil. Cover the pot and place it in the oven and roast for 4-5 hours (stirring the mixture every hour) until the pork is falling apart tender. Use two forks to gently shred about ½ of the meat. Drain the hominy or beans and stir into the pork mixture, cover, and return chili to the oven for another 30 minutes.
Serve the Chile Verde with steamed rice or corn tortillas, garnished with sour cream, lime wedges, and fresh cilantro, if desired.