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

1. 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.

2. 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.

3. 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.

4. 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.)

5. Preheat a grill or grill pan to medium to medium-high heat.

6. 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.

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