SPRING HILL RANCH'S PORK GREEN CHILI

Spring Hill Ranch's Pork Green Chili image

Provided by Wiley P

Categories Pork

Time 4h30m

Number Of Ingredients 13

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4 Tbsp lard (or vegetable or canola oil if you must), divided
4 Tbsp all-purpose flour
2 lb cubed pork (soulder, country rib meat, loin, etc.)
1/2 c finely chopped white onion (about 1/2 of a medium white onion)
4 medium cloves garlic, minced
2 medium new mexico #6 or big jim green chiles, roasted, peeled and finely chopped (or 1 4.5-ounce can of diced green chiles)
1 or 2 medium jalapeño (or serrano for more heat) chiles, finely chopped (or 1/2 of a 3.5-ounce can chopped jalapeño chiles)
1 medium tomato, chopped
2 c chicken broth (homemade is best, but canned will do)
1 1/2 c good water
1 tsp ground cumin (if you grind cumin seeds, the flavor is amazing!)
1 tsp kosher salt
1/2 tsp freshly coarse ground black pepper

Steps:

1. In a large heavy-bottomed skillet over medium-high heat, heat 2 Tablespoons of the lard. Meanwhile, in a medium mixing bowl, sprinkle the flour over pork cubes. Using a wooden spoon, stir the pork to coat. When the lard is hot, start browning the pork cubes about 1/2 pound at a time. Once nicely browned, remove the cubes to a bowl.
2. Add the remaining lard to the pan to heat. When it's hot, add the onions and cook them until they are softened, about 5 minutes. Add the garlic and stir until they are fragrant, about 30 seconds. Add in the green chiles, jalapeño, tomato, chicken broth and water, stirring to make sure all the browned bits are loosened from the bottom of the pan.
3. Transfer everything in the pan to your large slow cooker. Stir in the pork cubes. Cover and cook the chili on low for 4-6 hours, stirring every once in awhile to make sure nothing sticks to the bottom. Stir in the cumin, and adjust the salt and pepper as needed.