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.



Ingredient Checklist


Instructions Checklist
  • In a food processor, puree tomatillos until smooth. In a large Dutch oven or other heavy pot, heat oil over high. Add pork and cook until browned, 9 minutes. With a slotted spoon, transfer pork to a plate. Add onion, poblanos, and jalapenos to pot and cook until onion is translucent, 4 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Return pork to pot and add tomatillo puree and 2 1/2 cups water. Bring to a boil over high. Partially cover, reduce heat, and simmer until pork is tender, 1 1/2 to 2 hours. Season to taste with salt and pepper.


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.

Reviews (3)

35 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 21
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
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.
Rating: 1 stars
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.
Rating: 4 stars
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.