Green Pork Chili
A small amount of fat left on the ribs is enough to make the meat tender and enrich the flavor. Tomatillos cut the spiciness of the green chiles. This recipe was contributed by reader Lisa Ruiz of Henderson, Nevada.
Everyday Food, October 2008
- Prep Time 30 minutes
- Total Time 2 1/2 hours
- Yield Serves 8
- 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.
Freeze for up to 3 months.
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