This green pork chili paired with this amazing Miss Jones clean/paleo/keto cornbread mix I found on a recent Whole Foods trip is everything I am looking for on a lazy New Year's Day. Delish and comforting, full of flavor with the most tender pieces of pork.
January in Chicago can be frigid, and this year is no different. What better way to warm up than with a bowl of chili?! In previous years, we would like to spend our New Year's Day in our pajamas, nursing a hangover and binging Netflix. And while that looks different these days, a bowl of chili with some good toppings is still the perfect way to start the new year.
I like to set up a "chili bar" for my fam and let people help themselves throughout the day. Siete tortilla chips, avocado chunks, grass fed greek yogurt, raw milk cheddar, hot sauce, almond crackers, cilantro, green onions, shredded goat cheese - the options are endless!
When I make soups or chilis, I like to make a pretty big batch. That way I can freeze half and always have something easy to throw in a crockpot on busy days. This chili freezes great and can be stored for up to 6 months. This is also a great option when hosting get-togethers or parties - everyone can make their own "perfect bowl" and requires very little effort from you.
As a family, we decided that we would use January as our month to try a new challenge. For the next 30 days, we will be replacing "sorry" with "thank you" in an effort to pay more attention to our words and to be more cognizant of our worth. So, rather than say "sorry this post is so long" I will be saying "thank you for reading this far" and wishing you a very happy and prosperous new year! Enjoy!
Ingredients
3 lbs pork shoulder
1 lb bulk ground Italian sausage
6 tomatillos
1 large yellow onion
4 cloves garlic
2 jalapeños
14 oz canned green chilis
1 can organic pinto beans, drained and rinsed
4 tbsp butter or pork fat, divided
32 oz chicken stock or bone broth
2 tbsp flour
4 tbsp chili powder
4 tbsp cumin
salt
pepper
Directions
Cut the pork shoulder into 1" cubes, removing as much fat as possible. Season with salt and pepper.
In a large dutch oven over medium high heat, melt 2 tbsp butter/pork fat. In batches, sear the pork chunks on each side. Remove and set aside.
Brown the sausage, breaking up as it cooks. Remove and set aside.
In a food processor, blend the onion and half of the tomatillos until smooth. Set aside.
Add jalapeños, garlic, and remaining half of tomatillos to food processor and pulse until roughly chopped. Set aside.
Add remaining butter/pork fat to the dutch oven, melt and slowly add flour, stirring constantly to create a roux. Once a deep golden color is reached, add onion/tomatillo liquid and let cook for a minute.
Add chunked tomatillo mixture, chicken stock, green chilis, beans and seasonings. Stir to combine.
Add pork and sausage back to the pot and bring everything to a boil.
Reduce heat to low, and bring to a simmer. Cover and simmer on low for 3-4 hours.
Break up any large pieces of pork and stir chili until no large chunks remain.
Garnish with shredded cheese and chopped cilantro if desired. Serve alongside Miss Jones cornbread.
Notes
Not a fan of pork? Beef or chicken will work great for this recipe too. Prefer a thinner chili? Add more stock.
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