This is not the same old chili you are used to making. It has a bit of tang from the green salsa. Everyone here really liked it, using only 1 jalopeno it had just the right amount of heat without being overpowering.
Original recipe credited to ?? Lost in transition between computers, but I will find it!
Pork Chili Verde Salsa Stew
- 2 tablespoons vegetable oil
- 1 yellow onion diced
- 4 cups pulled pork
- 2 cups salsa verde
- 4 cans white beans
- 8 cups chicken stock
- 2 teaspoons cumin
- 1 teaspoons chili powder
- Kosher Salt
- Garnish with Green Onions and Cilantro
In a large heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with kosher salt and let cook until soft and translucent.
Add the pulled pork to the onion and cook about 5 minutes.
Add the salsa verde to the pork and onions and simmer together.
Rinse and drain the white beans.
Add the beans to the chili.
Add the chicken stock, put a lid on the chili and simmer for an hour.
Add the cumin and chili powder and then season to taste with kosher salt.
Garnish with green onions and cilantro and serve immediately.