Recipes Ingredients Meat & Poultry Pork Recipes Green Pork Chili 3.8 (25) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings: 8 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. Ingredients 1 pound tomatillos (husks removed), washed 2 tablespoons olive oil 4 pounds boneless country-style pork ribs, trimmed and cut into ½-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 ⅓ cup chopped fresh cilantro, plus leaves for garnish Shredded cheddar and lime wedges, for serving Directions 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. Cook's Notes To store, refrigerate for up to 3 days, or freeze for up to 3 months. Rate it Print