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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.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, October 2008

Ingredients

  • 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

Directions

  1. In a blender, puree tomatillos until smooth; set aside.

  2. 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).

  3. 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.

  4. Just before serving, stir in chopped cilantro; serve chili with cheddar and lime wedges, and garnish with cilantro leaves.

Cook's Notes

To store, refrigerate for up to 3 days, or freeze for up to 3 months.

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