Ingredients
Aromatics
- 1-1/2 lbs boneless pork shoulder, trimmed and cut into bite-sized pieces
- 1 Tablespoon grapeseed or vegetable oil
- 1 large onion, chopped
- 1 teaspoon garlic powder
Spices
- 1 -3/4 teaspoons salt
- 3/4 teaspoon pepper
- 3/4 teaspoon mustard powder
- 1 teaspoon dried oregano
Chili Base
- 3 large tomatoes, chopped
- 14.5oz can petite diced tomatoes
- 2-3 jalapenos (depending on desired spiciness), minced
- 2, 4oz cans diced green chilies
- 4 cups chicken broth (low-sodium preferred)
Thickener (Roux)
- 1/4 cup butter (or vegan alternative)
- 1/4 cup all-purpose flour (or gluten-free alternative)
Equipment and Utensils
- Large Dutch oven or heavy-bottomed pot
- Small saucepan
Instructions
1. Brown the pork: Heat the oil in your Dutch oven over medium-high heat. Add the pork pieces in batches and brown on all sides, seasoning with a little salt and pepper. Remove and set aside.
2. Sauté aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Sprinkle with garlic powder, stir, and cook for another minute.
3. Build the chili base: Add the browned pork back to the pot along with the fresh tomatoes, diced tomatoes, jalapenos, green chilies, salt, pepper, mustard powder, and oregano. Stir well.
4. Simmer: Pour in the chicken broth. Bring the chili to a gentle boil, then reduce heat to low and simmer partially covered for about 45 minutes, or until the pork is very tender.
5. Make the roux: While the chili simmers, melt the butter in the small saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly until smooth.
6. Thicken: Slowly drizzle the roux into the chili while stirring vigorously. This will prevent lumps and thicken the chili. Keep simmering for 5-10 more minutes until the desired consistency is reached. Adjust seasonings if needed.
7. Serve and enjoy: Serve hot with your favorite toppings like shredded cheese, sour cream, cilantro, or tortilla chips.
Tips
Spice adjustment: Adjust the amount of jalapenos to control the heat level.
Roux customization: Add more or less roux to adjust the chili’s thickness to your preference.
Flavor boost: Use homemade roasted green chilies for the best flavor (available frozen if fresh aren’t in season)
Make it vegetarian: Substitute firm tofu for the pork. Saute it with the onions for a little browning before building your chili base.
