Servings: 6 / Ready in: 2 hrs / Active time: 20 mins
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
- 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.
- 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.
- Add the poblano and continue cooking for 30 minutes or until pork is tender. Serve chili in bowls and top with diced avocado. Provecho!