I fell in love with spicy chili verde upon moving to Nashville and around the corner from Rosepepper Cantina. You would possibly recognize the façade of the building thanks to some cheeky marquee messages they posted that were shared by George Takei. I recall it as my favorite Mexican restaurant with the best margaritas in East Nashville and where I spent many hours with people I now miss.
I didn’t know until I moved to Colorado that pork green chili is something of a religion here. So, with the availability of local green chilies this year, I revamped my old recipe that was posted on my old site. You can find that old recipe here. Here in Colorado, we put this stuff on and in everything so consider this breakfast, lunch, and dinner fare.
Pork Green Chili
- 1 tbsp organic coconut oil (or organic canola, olive oil, or avocado oil or stock if you are oil-free)
- 1 lb of pork butt, cut into bite size pieces
- 4-5 lbs of Hatch or Pueblo green chilies, a mixture of spicy and mild
- 1 onion, chopped
- 2 cloves minced garlic
- ½ habanero (I used an orange one) or 1 whole jalapeno, minced
- 32 oz low sodium organic chicken stock
- Dash of cumin, coriander, and chili powder
- More than a dash of salt, pepper, and cayenne
- Cilantro, minced
- Shredded pepper jack cheese and sour cream
Sear pork in 1tbsp oil until browned. Add onions and garlic and cook until onions are clear then add all peppers. The peppers will begin to release all of their juices as they cook down. After they have cooked about 5-10 minutes, add chicken stock. Season with salt and pepper, cayenne if you want more spice, and lightly with cumin, coriander, and chili powder. Cook it low and slow for about 3 hours (more if you like and if you want corn, add it during this time). Shortly before serving, taste and adjust salt as necessary, add cilantro at the end. Top with cheese and sour cream when serving.