Recipe: Bone-Broth Pork Green Chili

Bone-Broth Pork Green Chili

A dish with many uses:  Use as a sauce over, e.g., burritos, as a side soup, or as a one-dish meal with the addition of shredded or ground chicken or pork.   Plus, it can be made entirely from the pantry, with the exception of the optional cilantro.  See the previous post for more about bone broth and the pantry staples used for this chili.

 

 

Step 1:  Saute Vegetables and Seasonings

• 1 Tbsp. olive oil
• 2 med onions, sliced ¼” thick, then cut into 2” lengths
• 2 Tbsp. minced garlic
• 1-4 Tbsp. chopped roasted chiles (e.g., Anaheims)
• 2 tsp ground cumin
• 2 tsp. dried leaf oregano (preferably Mexican)

In a large saute pan, warm oil over medium-high heat until hot but not smoking. Add onions and saute about 5 to 10 minutes. Over medium high heat, they will brown deeply and almost char in spots.

Reduce heat to low and once pan has cooled slightly, add garlic, chiles, cumin and oregano and cook 2-3 more minutes. Remove from heat and reserve.

Step 2:  Cook Potatoes

• 2 med. potatoes, diced to ½”
• 1 qt. pork (or chicken) bone broth, fat skimmed and reserved

While the onions saute, combine potatoes and bone broth in a soup pot, cover and bring to a boil. Reduce heat and simmer until potatoes are tender but not mushy.

Step 3:  Mix and Simmer

• 1 28-oz. can diced tomatoes, with juice
• ½ to 1 cup diced tomatillas (optional)
• Salt and freshly ground pepper, to taste

Add to cooked potatoes, along with reserved onion mixture. Cover, bring to a boil, then reduce heat and simmer another 5-10 minutes for flavors to meld.

Step 4:  Thicken Chili (Optional Step)

• 2 Tbsp. olive oil (or reserved pork fat, see Notes)
• 2 Tbsp. whole wheat flour
• ¼ to ½ cup water

In a small mixing bowl, whisk together olive oil and flour, gradually adding water to form a smooth paste.  Add to chili, whisking continuously to avoid lumping.  Cover and simmer about 5 more minutes until chili is thick and no longer tastes of raw flour.

Step 5:  Accessorize

• Freshly squeezed lime juice
• Chopped fresh cilantro (optional, but good!)

Taste and add more seasonings, if needed. Serve immediately with fresh lime juice and cilantro to taste, if using.

NOTES

1. Pork Bones  I started with an uncured shoulder roast.  Ham hocks could also be used, but I would avoid cured ham products as that could add a “cured” flavor to the chili that might conflict with the usual pork green chili flavor.

I slow cooked the shoulder roast and pulled off the meat for a variety of dishes, saving a little for the chili.  After pulling the meat from them, I returned the bones to the slow cooker,along with some of the pan drippings and filled with water to simmer for a bone broth.  I strained the broth through a sieve into quart jars and allowed it to chill, so the fat rose to the top where I could skim it off before adding the remaining broth to the soup.  The skimmed fat is what I mixed with flour to thicken the soup.

2.  Broth Options  You could make this with just a regular pork stock or even a canned broth (or try Pacific Foods’ new bone broth.)  The flavor will not be as big, but it will still be fine.

3.  Meat–Make It a Meal  Any meat from your pork bones can be added to the chili, if desired.  Alternatively, shredded chicken can be added.

4.  Optional Mix-ins  For color, consider adding a little frozen corn or black beans (drained and rinsed to avoid discoloring the soup.)

5.  Gluten Free  For the whole wheat flour, substitute a combination (half and half) sweet white sorghum and teff flours.

6.  Chile Warning!!  Depending on the chiles you use, they can be HOT!  So add gradually, tasting after each addition, until you know the amount that works for you.  If the chili ends up being too hot, it can be served over rice, add chicken to it, top with cheese, etc.