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This green chili is a riff on a Mexican chicken dish. Fresh poblano and jalapeno chiles give the stew brightness and heat, and pork shoulder adds deep flavor.

Source: Everyday Food, October 2011
Total Time Prep Servings



Cook's Notes

Suggested toppings: chopped fresh cilantro, sour cream, chopped white onion, and crumbled tortilla chips. For a heat-and-eat bowl of chili, let chili cool completely, then refrigerate in an airtight container, up to 3 days. Chili can be frozen up to 3 months.

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How would you rate this recipe?
  • taught34inla
    29 NOV, 2018
    Although this is not a fiery chili, it is a very flavorful chili. It was my first time cooking with tomatillos. I wouldn't want a very hot chili with pork, a rather delicate meat that should never be overcome with overwhelming flavors. I added the recipe to my file.
  • veronicagarand
    22 MAR, 2017
    I made this recently and it was very disappointing. Disappointing to the point of not eating it. It had very little flavor, and that was with the changes noted below. I made this hoping to have it for dinner, but I took one bite and decided to forget it. Waste of time and money. I don't know what this recipe needs, but it severely lacks in flavor. And it was so watery compared to the picture, even after following the instructions to a "T". Would not recommend this recipe.
  • jtothebutler3g
    18 NOV, 2016
    This was a good recipe, but I made quite a few changes to be honest. I used rotisserie chicken - shredded, added a cup of frozen sweet corn, a can of navy beans and a cup of chicken stock in place of a cup of water. It probably would have tasted amazing if I used all chicken stock. The recipe is a good base to start with. I usually hate when people review and completely change the recipe, so I'm sorry to be one of them...but I just thought it needed more.

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