Lesley's Green Chili

Prep Time:
40 mins
Total Time:
2 hrs 10 mins

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.


  • 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


  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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