PORK GREEN CHILI TOPPED HOT DOGS

Pork Green Chili Topped Hot Dogs image

Provided by Trisha Yearwood

Time 2h5m

Yield 8 servings plus leftover chili

Number Of Ingredients 15

1/4 cup olive oil
2 pounds boneless pork shoulder, diced into 1/2-inch pieces
Kosher salt
1 large white onion, small dice
3 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cups all-purpose flour
3 cups chicken stock
One 28-ounce can fire roasted Hatch green chiles
One 14-ounce can diced tomatoes
8 hot dogs
8 split-top hot dog buns
16 ounces shredded Monterey Jack cheese
1 bunch fresh cilantro, roughly chopped

Steps:

Heat a Dutch oven over medium-high heat and coat the bottom 2 tablespoons oil. Once heated, add the pork and sprinkle with a couple healthy pinches salt. Lightly sear on all sides, 5 to 10 minutes, then remove from the pan.
Add the onion and remaining 2 tablespoons oil to the pan. Let the onions sweat, scraping the bottom of the pan, and cook until softened, about 4 minutes.
Add the garlic, oregano, cumin and flour. Let the spices and flour toast, about 1 minute, then slowly stir in the chicken stock, blending into the mixture so the flour doesn't clump.
Add the green chiles, tomatoes and reserved pork. Bring to a simmer, then cook, uncovered and stirring occasionally, until the pork is tender and soft, about 1 hour. Taste and adjust the seasoning. (See Cook's Note.)
Preheat a grill or grill pan to medium to medium-high heat.
Grill the hot dogs and toast the buns on the grill. Serve 3 ounces chili on top of each hot dog. Garnish with a pinch Monterey Jack cheese and chopped cilantro.