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Green Chile Chili

2 Tbsp. vegetable oil
2 lbs. pork shoulder, cut into 1” pieces
1 white or yellow onion, diced
1 mild green chile, diced
2 (15.5 oz.) cans white beans, not drained
1 (15 oz.) can chicken broth
2½ to 3 Tbsp. The Spice Hunter Green Hatch Chile Global Fusion Rub

1. Heat oil in a large stockpot over high heat. Add pork and brown on all sides.

2. Add onion and chile; cook, stirring occasionally for 5 minutes.

3. Stir in beans, broth and Green Hatch Chile Rub.

4. Bring to a boil, then reduce heat and simmer 1 hour. If chili is not as thick as desired, thicken with a 1 Tbsp. of flour mixed with 1 Tbsp. of water; repeat if necessary.

To make gluten-free version, use gluten-free flour in step 4 or other gluten-free-suitable alternative thickener.