Chili is one of those dishes that I just can’t seem to master. I’ve tried so many different variations of chili and nothing has been quite “it”. This chili is so different and so good! The pork is so tender! This chili is spicy hot. Six cups of chiles is a lot of heat! I don’t think I used quite six cups, probably closer to 3-4 so use your judgement on how much you want in there.
If you want, you can use canned enchilada sauce, chiles, and beans. I used homemade salsa verde, fresh chiles (mostly serrano and jalapeno) and beans I’d cooked and frozen. I bought cheap pork chops and cut off the fat and bones and diced them up. You could also try ground pork or even diced or ground chicken.
- 2.5-3 pounds pork, diced
- 1 cup onion, chopped
- 2⅓ cups chicken broth
- 2 teaspoons garlic powder
- 1½ teaspoons celery salt
- 2 teaspoons salt
- 1½ Tablespoons arrowroot powder or corn starch
- ½ teaspoon oregano
- ½ Tablespoon cumin
- 1 jalapeno, chopped (remove seeds/veins for less heat)
- ½ bunch chopped cilantro
- 1½ cups (12 oz) green enchilada sauce or salsa verde
- 6 cups green chiles, some diced and some pureed
- 5 cups white beans, cooked
- In a skillet, brown pork and onion. Add meat and onion to slow cooker.
- Add remaining ingredients and cook on high 3-4 hours or low for 5-6 hours.
- Allow to cool, portion into freezer bags or containers, seal, label, and freeze.
- Serve with shredded cheese, sour cream, chips and/or flour tortillas if desired.
This post is linked to The Texas Star Chili Cook-Off at Miz Helen’s Country Cottage