Categories: Hot Dogs
Ingredients
- 1/4 cup olive oil
- 2 pounds boneless pork shoulder, diced into 1/2-inch pieces
- Kosher salt
- 1 large white onion, small dice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cups all-purpose flour
- 3 cups chicken stock
- One 28-ounce can fire roasted Hatch green chiles
- One 14-ounce can diced tomatoes
- 8 hot dogs
- 8 split-top hot dog buns
- 16 ounces shredded Monterey Jack cheese
- 1 bunch fresh cilantro, roughly chopped
Directions
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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.
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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.
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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.
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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.)
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Preheat a grill or grill pan to medium to medium-high heat.
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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.