Recipe: Wild Pork Green Chili
Servings: 6-8 | Total Time: 4 hours
Special Equipment: Dutch Oven or Large Pot
Introduction:
There’s something truly special about taking your outdoor experiences and turning them into something delicious. My Wild Pork Green Chili does just that, capturing the hearty, rustic essence of wild pork and blending it with the smoky heat of roasted green chilies. This dish is a perfect reflection of outdoor cooking, offering deep, satisfying flavors. While wild pork gives the chili an authentic, robust taste, it’s just as delightful with farm-raised pork or even chicken if you prefer. Whether you’ve spent a long day in the wilderness or simply want to recreate those cozy, backwoods vibes, this green chili is sure to hit the spot.
Ingredients:
For the Chili:
- 2 lbs wild pork shoulder, cut into 1-inch cubes
- 1 tablespoon avocado oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 cups chicken or wild game stock
- 2 cups roasted green chilies, chopped (Hatch or poblano for extra flavor)
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
To Serve:
- Warm tortillas
- Shredded cheese
- Sour cream
Instructions:
1. Brown the Pork:
Start by heating avocado oil in a Dutch oven or large pot over medium-high heat. Once hot, add the cubed wild pork and sear on all sides until golden brown. This step locks in the meat’s flavor. Remove the pork from the pot and set it aside.
2. Sauté the Aromatics:
In the same pot, add diced onions and minced garlic. Sauté them in the rendered pork fat (and a bit of extra oil if needed) until the onions turn soft and translucent, and the garlic becomes fragrant—this usually takes about 5 minutes.
3. Simmer the Chili:
Return the browned pork to the pot with the onions and garlic. Stir in the chopped green chilies, diced tomatoes, and cumin. Season with salt and pepper to taste. Pour in the chicken or wild game stock, ensuring all the ingredients are submerged in the broth. Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for about 3 hours. This slow cooking allows the pork to become tender and the flavors to fully develop.
4. Finish and Serve:
Just before serving, stir in the freshly chopped cilantro and the juice of one lime to brighten the flavors. Adjust seasoning if needed. Serve the chili hot, alongside warm tortillas, and top with shredded cheese and a dollop of sour cream for added richness.
Chef’s Tip:
This Wild Pork Green Chili is incredibly versatile. If you can’t source wild pork, farm-raised pork or chicken work beautifully as substitutes. The key is to let the chili simmer slowly, allowing all the flavors to meld. Perfect for a hearty meal after a day outdoors, this chili brings a taste of the wild straight to your table.
