Recipes Ingredients Meat & Poultry Pork Recipes Lesley's Green Chili 3.2 (34) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 24, 2020 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 2 hrs 10 mins Servings: 6 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. Ingredients 3 pounds tomatillos (husks removed), washed 1 tablespoon vegetable oil 2 pounds boneless pork shoulder, cut into ½-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 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. Print