Servings: 6 / Ready in: 2 hrs / Active time: 20 mins

3-chile pepper Green Chili

Ingredients

  • 3 tbsp Olive oil
  • 2 Onions, chopped
  • 1/2 cup Celery diced
  • 3 Jalapenos, diced and deseeded
  • 5 Garlic cloves; minced
  • 2 lbs Pork shoulder; boneless, cut into 1/2” cubes
  • 2 1/2 tsp Oregano
  • 2 1/2 cups Chicken broth
  • 1 Red potato peeled and grated
  • 6 tbsp Mölli Mexico City Cooking Sauce
  • 1 tsp Salt
  • 2 Poblano peppers roasted; peeled, deseeded, cut into 1/2” strips
  • 1 Avocado, pitted peeled and cubed

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add the onions, celery, jalapenos, and garlic, and cook, stirring occasionally, until the celery is softened, about 8 minutes.
  2. Add the pork and oregano and cook, stirring frequently, until pork turns brown, about 8 minutes. Add the broth, potato, Mexico City Cooking Sauce, and salt and bring to a boil. Reduce heat to low and cook, partially covered, for 1 ½ hours, stirring occasionally.
  3. Add the poblano and continue cooking for 30 minutes or until pork is tender. Serve chili in bowls and top with diced avocado. Provecho!