2pound(907grams)pork shoulderCut into ½-inch pieces
1teaspoon(6grams)kosher salt
½teaspoon(1gram)black pepper
1cup(100grams)diced yellow onion(1 medium onion)
¼cup(35grams)seeded and chopped jalapenos(about 2 jalapenos)
½cup(8grams)cilantrochopped
4(4)garlic clovesminced
2tablespoons(16g)all-purpose flour
6cans(678grams)diced green chiles(4.5 ounces each)
15ounces(425grams)petite diced tomatoes
4cups(960ml)low-sodium chicken broth
1tablespoon(6grams)ground cumin
½teaspoon(1gram)dried oregano
½teaspoon(1gram)cayenne pepper
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Instructions
Sprinkle the diced pork shoulder with salt and pepper. Then add the pork to a large stock pot or Dutch oven and cook over medium-high heat, stirring frequently, until it is browned on all sides, about 10 minutes.
2 pound pork shoulder, 1 teaspoon kosher salt, ½ teaspoon black pepper
Once the pork is cooked, use a slotted spoon to remove the pork from the pan and set it aside on a plate. Remove all but 2 tablespoons of the pork fat that is in the pan. Reduce the stove to medium heat. Then add the diced onions and jalapenos to the pan. Cook for 4-5 minutes, or until soft.
1 cup diced yellow onion, ¼ cup seeded and chopped jalapenos
Add the cilantro and garlic cloves, and flour. Stirring frequently and cook for an additional 2-3 minutes, until the excess moisture is absorbed and the flour begins to brown.
½ cup cilantro, 4 garlic cloves, 2 tablespoons all-purpose flour
Add the pork back into the pan along with all of the remaining ingredients. Bring the liquid to a simmer, then reduce to low heat. Cover and cook for about an hour, or until the pork is tender.
6 cans diced green chiles, 15 ounces petite diced tomatoes, 4 cups low-sodium chicken broth, 1 tablespoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon cayenne pepper
Remove the lid and allow the chili to continue simmering for about 15 minutes, or until it thickens to your desired consistency.
Video
Notes
Freshly-Roasted ChiliesFor more flavor, use 1 ½ pounds of roasted Pueblo, Hatch, or Anaheim chiles (3 cups diced) instead of canned diced chiles. Roast them in the top ⅓ of your oven under a low broiler, or at 450°F (230°C) for 10 minutes, or until the skin blisters, flipping once. For more information on roasting your own green chiles, check out my full chile roasting guide.How to ThickenIf you would like a thicker soup, place 2-4 tablespoons of masa harina in a small bowl and add ¼ cup of chili broth. Mix to form a paste, then add the slurry back into the soup and simmer for 5 minutes. StorageRefrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.