Three Pork Chili Verde

Are you still full from Super Bowl Sunday? I indulged in plenty, lemme tell ya.  And our four course game day feast (one for every quarter of play, right?!) included an original chili recipe that I want to share! It’s inspired by our annual chili cook off we have in the fall.  My husband likes to make a green chili with pork.  He always wins, always.  We do it a little different every time.  So, we never seem to write down the recipe.  Not this time.  I carefully selected the ingredients and wrote everything down…added a few special touches…and damn, it was good.  You don’t have to include all the finishing elements to still get the idea…but if you incorporate all of it, you won’t be disappointed.  

BONUS: You can skip the cooking and still enjoy my new favorite chili recipe on #NationalChiliDay, Thursday February 23rd.  I’ve teamed up with Parkers Downtown for a “Chili Throw Down.”  Chef Andrew Gorski, from Parkers, will be preparing his favorite chili recipe.  And they’ll also prepare a batch of my recipe!  They’ll both be on the lunch and dinner menus for the day.  And there will be a friendly bet about which one gets ordered more.  Be sure to follow @Cheftovers and @Parkersdowntown on Instagram, Twitter and Facebook for updates on the chili battle.  


Three Pork Chili Verde

1/2 lb chorizo

2.5 lb pork butt

1 small onion, diced

3 jalapeño peppers, seeded and diced

3 cloves garlic, diced

3 10 oz. cans of green enchilada sauce

4 oz. chopped green chilies

1 c. Chicken stock or water

1/2 tsp. Cumin

1/4 tsp. Chipotle chili powder

1/4 tsp. Black pepper

1 tsp. Salt

1 T. Fresh chopped cilantro

Juice of 1/2 a lime 

1 can black beans

Pork belly (optional)


Garnish:

Crispy pork belly, fresh chopped cilantro, shredded Monterrey Jack cheese and sliced avocado.

Season and sear pork butt in a dutch oven. Remove and cut into bite sized pieces.  Remove chorizo from casings and brown, breaking up in to chunks. Set that aside as well. In same pot add the onion, garlic and jalapeños, season with salt and pepper and cook in vegetable oil until vegetables soften.  Add meats, enchilada sauce, chilies, stock and spices. Simmer for 30 min. Add lime juice, black beans and cilantro and simmer for another 10 min.  Garnish and serve!

I rarely post original recipes.  Most of the time I just like to share ideas in leftovers.  But this one I’m particularly proud of.  Hope you enjoy it. 




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