Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
Trisha's Southern Tailgate
Pork Green Chili Topped Hot Dogs
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- Level: Easy
- Total: 2 hr 5 min
- Active: 1 hr
- Yield: 8 servings plus leftover chili
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 884
- Total Fat
- 60 g
- Saturated Fat
- 24 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 47 g
- Cholesterol
- 156 mg
- Sodium
- 1531 mg
- Level: Easy
- Total: 2 hr 5 min
- Active: 1 hr
- Yield: 8 servings plus leftover chili
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 884
- Total Fat
- 60 g
- Saturated Fat
- 24 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 47 g
- Cholesterol
- 156 mg
- Sodium
- 1531 mg
Ingredients
Directions
- Heat a Dutch oven over medium-high heat and coat the bottom 2 tablespoons oil. Once heated, add the pork and sprinkle with a couple healthy pinches salt. Lightly sear on all sides, 5 to 10 minutes, then remove from the pan.
- Add the onion and remaining 2 tablespoons oil to the pan. Let the onions sweat, scraping the bottom of the pan, and cook until softened, about 4 minutes.
- Add the garlic, oregano, cumin and flour. Let the spices and flour toast, about 1 minute, then slowly stir in the chicken stock, blending into the mixture so the flour doesn't clump.
- Add the green chiles, tomatoes and reserved pork. Bring to a simmer, then cook, uncovered and stirring occasionally, until the pork is tender and soft, about 1 hour. Taste and adjust the seasoning. (See Cook's Note.)
- Preheat a grill or grill pan to medium to medium-high heat.
- Grill the hot dogs and toast the buns on the grill. Serve 3 ounces chili on top of each hot dog. Garnish with a pinch Monterey Jack cheese and chopped cilantro.
Cook’s Note
If the chili is too loose, add a slurry of 2 tablespoons all-purpose flour to 1 cup cooking liquid and whisk to combine, then stir in to thicken. (This step can be repeated as needed.) This recipe makes 64 ounces of chili; save the remainder for another use.
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