Lesley's Green Chili

Name: Lesley's Green Chili
Prep time: 40 min
Total time: 2 h 10 min
Yield: 6 servings
Ingredients: 3 pounds tomatillos (husks removed), washed; 1 tablespoon vegetable oil; 2 pounds boneless pork shoulder, cut into 1/2-inch pieces; 1 large white onion, diced small; 2 poblano chiles, diced small; 3 jalapenos, diced small; Coarse salt and ground pepper; 3 garlic cloves, minced

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

2 hours 10 mins 40 mins 6

Total Time Prep Servings

Ingredients

3 pounds tomatillos (husks removed), washed
1 tablespoon vegetable oil
2 pounds boneless pork shoulder, cut into 1/2-inch pieces
1 large white onion, diced small
2 poblano chiles, diced small
3 jalapenos, diced small
Coarse salt and ground pepper
3 garlic cloves, minced

Directions

1. 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.

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Reviews

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.
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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.
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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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