Hot Dog Topping Recipe: Pork Chile Verde
Let the pit master do the work. Thick with smoked pork and green chiles, this is the rare chili that comes together in just a few minutes – and it still tastes like it's been simmering for hours.
Margaret Houston
From Jonathan and Justin Fox
Fox Bros Bar-B-Q
Atlanta, Georgia
Ingredients
Makes enough for 8-10 hot dogs.
- 2 oz. butter (1/2 stick)
- 1/2 cup diced onion
- 2 tbs. minced garlic
- 1 jalapeno, seeded and diced
- 1 tsp. salt, plus more to taste
- 1/4 cup masa flour
- 2 qts. high-quality chicken stock
- 1/2 cup chopped roasted green chiles
- 1 lb. chopped smoked pork
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. cumin
- Crushed corn chips, for garnish
Preparation
In a heavy-bottomed saucepot over medium heat, melt butter. Add onion, garlic and jalapeno and season with salt and pepper. Cook until softened, about 5 minutes. Then stir in masa flour to make a roux.
Let it cook for another minute, stirring constantly. Add remaining ingredients and bring chili to boil. Lower to a simmer and cook until thick, 5-10 minutes. Ladle over a hot dog and finish with crushed corn chips.
Margaret Houston
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