Green Enchilada Pork Chili

01Method

1. 1

   Warm half the olive oil in a 4-quart pot over medium heat. Add the jalapeños and cook for 1 minute, then add the ground pork and brown it thoroughly, breaking it up as it cooks. Transfer the pork and jalapeños to a plate and set aside.

2. 2

   Pour the remaining olive oil into the same pot and add the butter. Sauté the onion until it begins to soften, about 2 minutes. Add the salt, cumin, paprika, cayenne, and black pepper, and continue cooking until the onion is fully soft. Stir in the garlic and cook for 1 more minute.

3. 3

   Lower the heat. Dust the flour over the onion mixture and stir continuously for 3 minutes. Gradually whisk in the enchilada sauce to avoid lumps, then stir in the water and green salsa until evenly combined.

4. 4

   Return the pork and jalapeños to the pot. Raise the heat to medium and bring the chili to a gentle boil, then reduce heat and simmer for 30 minutes. Take the pot off the heat and stir in the cilantro and lime juice before serving.