I perfected my version of this about 30 years ago and it has won many chili cook-off prizes. Flouring the meat before browning it adds all the thickening we need to make it stew rather than soup. Most often I don't add tomatoes - they really take this in a sweeter direction, so omitting them makes a more savory stew. I always add hominy... taking the dish in the posole direction but ever so much richer. Finally, we served it with warmed flour tortillas and sour cream and shredded cheese toppings for those who like them. And this pork/green chili combination works as a sauce - many like it over rice... and a great filling, with cheese, for burritos.
I am giving this a 5 star rating as it has the proportions perfect.
For those complaining about the amount of the flour, the flour is used only to coat the meat in a bag, then shaken off before cooking. It is not all put into the pan with the meat.
I made changes, though. First, I added about a TBSP of Mexican oregano with the cumin. I got the Hatch peppers from Albertsons, who were roasting them, so I didn't have to do that. I deglazed the pan with red wine, about 1/2 cup.
So, here is my make process for a large dutch oven:
Preheat oven to 350.
Saute the pork in dutch oven in batches. Reserve.
Add more oil and saute the onion until transparent.
Add the cumin and oregano (if using)
Deglaze the pan with red wine, cooking until almost all gone.
Add everything else, giving it a good stir and bringing to a boil on the stovetop.
Cover and put in oven for about an hour.
Mine was perfectly tender in an hour.
Serve with tortillas. It is absolutely delicious.
Worst recipe I made in a while. I should have known that two cups of flour is way too much for three pounds of meat. It created this gooey mess that was inedible. Like I was trying to make pork and dumplings but the dumplings exploded and never cooked. Something like that. Just couldn't get over the texture. Flavor was ok. Maybe more liquid could have saved it, not sure
This was delicious. I made a few changes, I decreased the salt & pepper. My slowcooker, seems to cook a little hot, so I cooked this on low 5 hours. I cubed the pork large about 3 inches, so it would not dry out as much as small cubes would. Then broke it into bite size pieces as it became tender. I also like to roast my chilies whole, then peel and seed. I think it is easier, because the Hatch chilies I had were a little thin. My hubby loves chili verde, and claim this was the best he ever had
It was very tasty. And to the reviewer who thought the 2 cups of flour was to go into the chili itself , it isn't. The flour is used only for coating the pork. I guess you could save the left over flour and you might even add extra ingredients to make German dumplings as a side dish. IF as inferred all this flour was added to the dish with the pork I can only imagine the result was inedible.
After cooking for 3.5 hours my meat was very tender but the onions were a bit under done. Since I made this dish early in the day it sat in the 'warm' mode for about 2.5 hours. By the time we ate the onions were nice and tender. We buy 50 lbs of roasted hatch chiles every year so I omitted step 1 and 2. I cooked this in my Instant Pot using the slow cooker button and it was a breeze with only 1 pot to wash! Very tasty. Will make again.
I was so excited to find this recipe! I grew up eating this chili and have been making it myself for decades! In a pinch you can substitute a 28oz can of diced green chillies; it won't have the same depth of flavor as fresh roasted but it is still great. I also like to sweat my onions before adding them to the slow cooker but that may just be personal taste. Finally I often spike it with some diced jalapeños to bring up the heat a touch. Use it as a sauce over burritos and you'll never eat them any other way again!??
Excellent flavor loved this recipe. Very good with fresh tortillas or pita. Easy to put together and the portions are perfect. For the people that rated low because Hatch chili's are from New Mexico. Do you rate a recipe low when it says "Michigan Parmesan Chicken" because Parmigiano Reggiano is from Italy. Not Michigan! Come on that's just ridiculous. The recipe is excellent and I didn't change a thing. Good flavor good textture and wonderful in the colder months.
I m wondering what pork roast to use loin or butt sound good
