Green Enchilada Pork Chili
Ingreadient
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4 tablespoons olive oil, divided
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2 fresh jalapeño peppers, stems removed
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1 pound ground pork
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1 tablespoon butter
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1 medium white onion, diced
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1 teaspoon kosher salt
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½ teaspoon ground cumin
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½ teaspoon sweet paprika
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¼ teaspoon ground cayenne pepper
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¼ teaspoon ground black pepper
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3 cloves garlic, minced
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½ cup all-purpose flour
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1 (28 ounce) can green enchilada sauce
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1 quart water
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1 (7 ounce) can green salsa
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½ bunch fresh cilantro, chopped
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½ lime, juiced
Direction
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Heat 2 tablespoons olive oil in a 4-quart pot over medium heat. Add jalapeños and sauté for 1 minute. Stir in ground pork and cook until crumbly and evenly browned. Remove pork and jalapeños to a plate and set aside.
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Add remaining 2 tablespoons olive oil and butter to the same pot. Cook onion in hot butter-oil until onion starts to soften, about 2 minutes. Stir in salt, cumin, paprika, cayenne, and black pepper; cook until onion is soft. Mix in garlic and cook for 1 minute.
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Reduce heat to low. Sprinkle flour over onion and garlic. Cook, stirring for 3 minutes. Slowly pour enchilada sauce into onion mixture, whisking constantly to prevent lumps from forming. Mix in water and green salsa until well combined.
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Return pork and jalapeños to the pot. Increase heat to medium and slowly bring soup to a boil. Reduce heat and simmer for 30 minutes. Remove the pot from heat. Stir in cilantro and lime juice to serve.
