Hatch Pork Green Chili is a savory pork stew featuring Hatch green chile peppers. A spicy soup from the southwest. Gluten free and keto low carb. Great for fall cold weather and game day food. Serve in a bowl or smothered on Mexican food.
Cuisine: American, Mexican
Keyword: Fall/Thanksgiving, Game Day, Gluten Free, Keto/Low Carb, Pork
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.
2 pounds pork shoulder, diced and trimmed of fat
Return the two tablespoons of pork drippings to the pot. Over medium heat, cook onion until translucent, approximately 5 minutes.
1 cup white onion
Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin. Stir. Saute to toast herbs for approximately 3 minutes.
2 teaspoons garlic powder, ½ Tablespoon green chili powder, 1 ½ teaspoons celery salt, 1 teaspoon dried oregano, 1 Tablespoon cumin
Add the chicken stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles. Add the pork back in.
32 ounces chicken stock, 28 ounces green enchilada sauce, 1 bottle beer, ½ cup fresh cilantro, 1-3 jalapenos, 32 ounces diced Hatch 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.