Pork Hatch Green Chili

• Meat

  • 2 lbs Pork shoulder

• Produce

  • 1/2 cup Cilantro, fresh
  • 2 tsp Garlic powder
  • 32 oz Hatch green chiles, fresh roasted
  • 1 Jalapenos
  • 1 tsp Oregano, dried
  • 1 cup White onion

• Canned Goods

  • 32 oz Chicken stock

• Baking & Spices

  • 1 1/2 tsp Celery salt
  • 1/2 tbsp Green chili powder

• Nuts & Seeds

  • 1 tbsp Cumin

• Prepared

  • 28 oz Enchilada sauce, green

• Beer, Wine & Liquor

  • 1 bottle Beer

Found on threeolivesbranch.com

Description

Directions

• In a large pot (cast iron preferably), cook pork over medium heat until browned. Reserve two tablespoons of the fat. Drain the remaining fat and remove pork. Set aside.
• Return the two tablespoons of pork drippings to the pot. Over medium heat, cook onion until translucent, approximately 5 minutes.
• Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin. Saute to toast herbs for approximately 3 minutes.
• Add the chicken stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles.
• Cook, over medium low heat, for at least one hour, preferably three hours. Stir occasionally. If the chili becomes too thick, add some more stock a cup at a time. *You want the chili to thicken in this step. Continue cooking until the thickness is to your liking. You can turn up the heat a little if it is taking too long.
• Finish off the chili with hot sauce for more of a kick as needed, or use as a mix-in. Serve with your favorite toppings or sides.