| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup canola oil, divided
- 2 fresh jalapeno peppers, stems removed
- 1 pound ground pork
- 1 tablespoon butter
- 1 medium white onion, diced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 (28-ounce) can green enchilada sauce
- 1 (7-ounce) can green salsa
- 1 quart water
- 1/2 bunch fresh cilantro, leaves chopped
- 1/2 lime, juiced
- 2 tablespoons cornstarch mixed with 2 tablespoons water, for slurry, if needed
- Cooked rice, for serving
Instructions
- In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the pork and jalapenos from the pot to a bowl and set aside. In the same pot used to cook the meat, add the remaining 1/4 cup of the canola oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute. Reduce the heat to low. Sprinkle the flour over the onion and garlic and cook, stirring, for 3 minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water. Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the chili to a boil. When the chili boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in the chopped cilantro and lime juice. The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry.
- Serve with cooked rice.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 409 |
| Total Fat | 27 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 14 g |
| Cholesterol | 45 mg |
| Sodium | 1075 mg |
| Serving Size | 1 of 8 servings |
| Calories | 409 |
| Total Fat | 27 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 14 g |
| Cholesterol | 45 mg |
| Sodium | 1075 mg |
Reviews
Great stuff. I make a vat at a time, keep some out and freeze the rest! Great on smothered burrito’s, baked potatoes and your breakfast eggs. Just the right amount of kick to the spices.
Where’s the Hatch’s green Chilies?? Sorry, not a fan of this “open a can” version!!
Won me this year’s Chili Cook-off. Doubled the pork and jalapeños, halved the water and substituted Vegatable Broth in its place, and added 2 cans of Cannellini Beans.
So delicious and so easy! I add some hominy and serve it with warm tortillas, it’s a total hit in my household! Also tastes great with breakfast burritos! 🙂
Absolutely Love, Love Love this recipe! Thank you Robert – my husband tells me not to change a thing!!!
Loved this recipe! Super easy to make, and we served with home fries and rice. It’s easily on par with the green chilis served throughout Colorado’s most popular diners.
I made this recipe for our annual chili cookoff at church. Everyone loved it. My family said we definitely need to keep it as a family recipe. I used Bob Evans original pork sausage. Had to add a little more rue to make it thicker but otherwise I stuck to the recipe. Absolutely GREAT. Won 1st Place
I followed the recipe exactly except for using even more cilantro-it was wonderful. The perfect amount of spice-It is wonderful served over rice and topped with cheese and sour cream.
Been looking for this type of recipe for awhile.just like MOMs. Only added baby potatoes to it. Now has became a familiy favorite. thanks