Chili Man's Engine 3 Green Chili

Ignite your taste buds with "Chili Man's Engine 3 Green Chili," a hearty and flavorful dish that celebrates the bold essence of roasted green chilies and tender pork. This slow-cooked masterpiece combines melt-in-your-mouth cubes of pork shoulder, fragrant spices like cumin and oregano, and a kick of optional jalapeño for those who crave heat. Balanced with creamy potatoes and a tangy garnish of fresh cilantro and lime, this green chili offers layers of savory satisfaction in every spoonful. With Hatch peppers as the star ingredient, this smoky, spicy stew is perfect for cozy dinners or game-day gatherings. Ready in just a few simple steps, it’s a must-try recipe for any chili connoisseur looking to elevate their comfort food game.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder (boneless, cut into 1-inch cubes)
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion (diced)
• 4 cloves garlic cloves (minced)
• 6 medium roasted green chilies (chopped; Hatch peppers recommended)
• 1 medium jalapeño (seeded and minced, optional)
• 1.5 teaspoons cumin
• 1 teaspoon oregano
• 4 cups chicken broth
• 1 14-ounce can diced tomatoes (canned, with green chilies if available)
• 2 medium potatoes (peeled and cubed)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 4 pieces lime wedges (for serving)

Directions

Step 1

Season the pork shoulder cubes with 1 teaspoon of salt and 1 teaspoon of ground black pepper. Set aside.

Step 2

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the pork cubes in a single layer and brown them on all sides, about 4-5 minutes. Remove the browned pork to a plate and repeat with the second batch using the remaining olive oil. Set all browned pork aside.

Step 3

In the same pot, lower the heat to medium and add the diced onion. Sauté until translucent, about 5-7 minutes, scraping up any browned bits from the pork.

Step 4

Add the garlic and cook for an additional 1 minute until fragrant.

Step 5

Stir in the roasted green chilies, jalapeño (if using), cumin, and oregano. Cook for 2-3 minutes to release the flavors of the spices.

Step 6

Return the browned pork to the pot. Pour in the chicken broth and diced tomatoes with their juices. Stir well to combine.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.

Step 8

Add the cubed potatoes to the pot. Cover again and cook for an additional 30-40 minutes, or until the potatoes are tender and the pork is fork-tender.

Step 9

Taste and adjust seasoning with additional salt if needed.

Step 10

Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with lime wedges for a bright, tangy finish.

Nutrition Facts

Serving size	(2999.5g)

Amount per serving	% Daily Value*
Calories	3051.8

Total Fat 211.4g	0%
Saturated Fat 68.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 8446.6mg	0%
Total Carbohydrate 109.1g	0%
Dietary Fiber 17.7g	0%
Total Sugars 27.7g
Protein 191.0g	0%

Vitamin D 0IU	0%
Calcium 417.8mg	0%
Iron 18.2mg	0%
Potassium 5629.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 24.6%

Carbs: 14.1%