Green Pork Chili

25 Ratings
  • 5 4
  • 4 11
  • 3 10
  • 2 0
  • 1 0

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.

Everyday Food, October 2008

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Recipe Summary

prep:
30 mins
total:
2 hrs 30 mins
Servings:
8
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Ingredients

Directions

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

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  • 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.

Cook's Notes

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

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Reviews (2)

25 Ratings
  • 5 4
  • 4 11
  • 3 10
  • 2 0
  • 1 0
Martha Stewart Member
09/21/2015
I've made it several times over the years, it's delicious and pretty simple to throw together. Just made it again last night and I had some notes regarding the steps. As far as the order of steps, I would cut the pork first, then puree the tomatillos and assemble rest of ing. while you brown the meat. I also subbed beer for water (Modelo Especial), I used 1 1/2 C since the 1 C looked low. I also set the timer for 1 hour & 15 min and it turned out fine, next time I will check after just 1 hour.
Martha Stewart Member
09/21/2009
I tried this yesterday, and it turned out very well. Everyone loved it. I used the crock pot for four hours on high rather that using the stove for two.
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