Name: Classic Old fashioned New Mexico Green Chili
Ingredients: 2 teaspoon olive oil; 1/2 pound pork loin, cut into 1/2-inch chunks and all visible fat removed; 3 small garlic cloves, finely minced; 1 red onion, finely chopped (optional); 2 tablespoon masa flour; 2 tablespoon cornstarch; 4 tablespoon water; 28 ounce New Mexican chiles (roasted, peeled, seeded, and finely chopped); 1 tablespoon chopped jalapeno pepper (optional and preferably fresh); 1 teaspoon cumin; 1/8 teaspoon salt; 1/8 teaspoon white pepper; 2 3/4 cup chicken broth; 2 large fresh tomatoes, pureed (or peeled and chopped) (optional)

Classic Old fashioned New Mexico Green Chili

3 Comments

This is my favorite slow cooker pork chop recipe because it's tasty and easy. If you love a good authentic Mexican green chili, then this is for you. Plus, it can be cooked all day or just for an hour, so it's ready anytime!

Cooking MethodSlow Cooker

Ingredients

2 teaspoons olive oil
1/2 pound pork loin, cut into 1/2-inch chunks and all visible fat removed
3 small garlic cloves, finely minced
1 red onion, finely chopped (optional)
2 tablespoons masa flour
2 tablespoons cornstarch
4 tablespoons water
28 ounces New Mexican chiles (roasted, peeled, seeded, and finely chopped)
1 tablespoon chopped jalapeno pepper (optional and preferably fresh)
1 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon white pepper
2 3/4 cups chicken broth
2 large fresh tomatoes, pureed (or peeled and chopped) (optional)

Instructions

In skillet, heat olive oil over medium-high heat.
Saute pork until all pink is gone (about 5 minutes).
Move meat aside and add garlic and onion.
As soon as garlic sizzles, stir together with pork.
Put into slow cooker on high.
In a small bowl, make thickener by adding water to flour and cornstarch (Add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking to decide if the texture is what you want, or you may accidentally make it too thick).
Add mixture to slow cooker.
Add chiles, spices, chicken broth to slow cooker.
Bring to a low boil, then reduce heat and add tomatoes (Puree the tomatoes if you like a very smooth sauce; peel and chop 'em if you like more texture).
Simmer on very low heat, covered, for at least 1 hour (preferably all day). Serve over plain or mexican rice, burritos, chile rellenos, chimichangas, etc. Freezes very well.