Solar Oven Southwestern Green Chili - Green Chile Pork - Backyard Yum : Outdoor Cooking at home, in camp, or on the homestead

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Solar Oven Southwestern Green Chili - Green Chile Pork

Based on a New Mexico tradition, pork Chile Verde, we take a little spin to adapt this to the Sun Oven for a little more of a traditional Chili.

Prep Time30

Cook Time3

Course: Main Course

Cuisine: Mexican, New Mexican

Keyword: chili, green chili

Servings:

Calories: 349kcal

Equipment

1 Solar Oven Or Dutch Oven if cooking indoors

Ingredients

2.5 lbs pork shoulder or pork tenderloin Trimmed and cut into 1-inch cubes
16 oz cooked beans (drained) pinto or black beans
16 oz green chile enchilada sauce
16 oz diced green chile
11 oz tomatillos roughly chopped
1 yellow onion chopped
1 tablespoon chopped garlic
1 tablespoon posole seasoning substitute cumin if unavailable
1 teaspoon dried oregano
Sour cream optional (to serve with dish)
Fresh cilantro chopped (to serve with dish)

Instructions

Set your sun oven out to preheat.
Prepare your pork and vegetables by chopping as indicated.
Add all ingredients into pot, stir, cover, and set it in the oven.
Your dish should be done in about 2 hours. However, if you have the time you can leave it on for another 1-3 hours to get your pork and onions super tender.
Serve with optional sour cream, cilantro, tortillas.

Notes

This dish was based on the Sun Oven Southwestern Green Chili recipe found in the Sun Oven Cookbook.

Spice level - Mild to Low-Medium. You can adjust spice level by using a hotter green chile, or adding some chili powder. If you have kids, I suggest using the mild green chiles. My 13-year old thought it was a tad too spicy but kept eating it because the pork was "amazing."

While you're putting this dish together and cooking, consider this much like cooking in an indoor slow cooker. The longer you leave it on, the more tender and flavorful this dish gets!

Cooking time may vary depending upon season and sun intensity.

Nutrition