Pork Chili

Pork chili is a great variation of the chili technique. Both of these chili recipes use conventional chili ingredients except for the pork. The first recipe also has andouille sausage.

"If you don't have andouille sausage for your chili you can substitute chorizo."

Pork Chili Recipe

Ingredients

2 pounds boneless pork shoulder, cut in 1 1/2-inch cubes
1/4 cup flour
2 tablespoons oil
2 cups water
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
4 ounces andouille sausage, sliced
1 can (14.5 ounces) diced tomatoes
2 tablespoons onion powder
3/4 teaspoon garlic powder
1/2 teaspoon oregano

Preparation

Dredge the pork in the flour. Heat the oil in a Dutch oven then brown the pork.

Stir in the water, salt, and chili powder and then bring to a boil. Reduce the heat, cover, and bake at 350° for 1 1/2 hours, or until pork is almost tender.

Stir in the andouille sausage, tomatoes, onion powder, garlic powder, and oregano. Cover the mixture and bake 45 minutes longer, or until meat is tender.

This chili recipe is great served over cooked rice.

Green Enchilada Pork Chili

This is a delicious green pork chili. For a hardy meal garnish the chili with sour cream, fresh tomatoes and diced avocado. Serve with tortilla chips

Ingredients

4 tablespoons olive oil, divided
1 pound ground pork
2 fresh jalapeno peppers, stems removed
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 cup all-purpose flour
1 (28 ounce) can green enchilada sauce
1 (7 ounce) can green salsa
1 quart water
1/2 bunch fresh cilantro, chopped
1/2 lime, juiced

Directions

Heat 2 tablespoons of olive oil in a 4 quart pot over medium heat. Add the jalapenos and sauté for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the browned pork and jalapenos from the pot and set aside.

In the same pot used to cook the meat add the remaining 2 tablespoons olive oil, butter, and onion. Cook the mixture for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute.

Reduce the heat to low. Sprinkle the flour over the onion and garlic. Cook, stirring for three minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water.

Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the chili to a boil. When the chili boils, reduce the heat and simmer for 30 minutes. Before serving remove the pork chili from the heat and stir in the chopped cilantro and limejuice.

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