Green Pork Chili
A small amount of fat left on the ribs is enough to make the meat tender and enrich the flavor of this recipe contributed by reader Lisa Ruiz of Henderson, Nevada.
- Total Time:
- Servings: 8
Source: Everyday Food, October 2008
- 1 pound tomatillos (husks removed), washed
- 2 tablespoons olive oil
- 4 pounds boneless country-style pork ribs, trimmed and cut into 1/2-inch chunks
- Coarse salt and ground pepper
- 2 cans (4 ounces each) diced green chiles
- 1 tablespoon dried oregano
- 1 large onion, chopped
- 5 garlic cloves, crushed
- 2 jalapeno peppers (ribs and seeds removed for less heat, if desired), finely chopped
- 1/3 cup chopped fresh cilantro, plus leaves for garnish
- Shredded cheddar and lime wedges, for serving
In a blender, puree tomatillos until smooth; set aside.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season pork with salt and pepper. Working in batches and transferring to a plate as you go, brown pork, 6 to 8 minutes per batch (lower heat if bottom of pot begins to darken).
Return pork (with any juices) to pot. Add tomatillos, green chiles, oregano, onion, garlic, jalapenos, and 1 cup water; season with salt and pepper, and stir. Bring to a boil; reduce to a simmer. Cover, and cook, stirring occasionally, until pork is tender, about 2 hours.
Just before serving, stir in chopped cilantro; serve chili with cheddar and lime wedges, and garnish with cilantro leaves.