A hearty and flavorful pork green chili, perfect for gatherings or a comforting meal.
Heat a large pot over medium-high heat and add a drizzle of olive oil.
Ensure the pot is hot before adding the oil to prevent sticking.
Sear the pork shoulder pieces until browned on all sides.
Browning the pork adds depth to the flavor of the chili.
Add chicken broth to the pot and bring to a boil. Reduce heat and simmer until the pork is tender, about 2 hours.
Simmering slowly ensures the pork becomes tender and flavorful.
While the pork cooks, chop the onion, garlic, anaheim chilies, and serrano chilies.
Wear gloves when handling chilies to avoid irritation.
Sauté the chopped vegetables in a separate pan with a bit of olive oil until softened.
Cooking the vegetables separately enhances their flavor.
Blend the canned green chilies until smooth.
Blending the chilies creates a smooth base for the chili.
Once the pork is tender, remove it from the pot, shred it, and return it to the pot.
Use two forks to easily shred the pork.
Add the sautéed vegetables, blended green chilies, tomatillos, cumin, oregano, and cayenne pepper to the pot. Simmer for 30 minutes.
Stir occasionally to prevent sticking.
Mix the flour and water in a bowl until smooth, then slowly add to the pot while stirring to thicken.
Adding the mixture gradually prevents lumps.
Serve the chili hot with your favorite toppings like sour cream or shredded cheese.
Garnish with fresh cilantro for a burst of flavor.
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