Green Pork Chili

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Very tasty. I would make it again, but I would classify this as a soup, not a chili.

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It was very easy to make and the cilantro at the end makes it just right.

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I am looking forward to making this tonight, but I'm confused about all the references to cumin. I don't see any cumin in the recipe. Did all the people who made it and loved it use the cumin or not and, if so, how much?

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By far, the absolute best chili verde ever! Delicious, light, and easy to make! I may even substitute chicken breast next time. I love the taste so much, I plan on using this base for my pork tamales tomorrow morning. I am sure they will be a hit! Absolutely delicious!

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@Autumleaf: Really? I was scared how halved jalapenos would be. I didn't want a chili with 6 big jalapeno halves. Just curious because I love the flavor of this but want to do it like Bobby does!

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I see there are some fellow Broomfielders (Colorado on here. We know our green chili in this part of the country! I do mine with fresh, fire roasted green chilis. You have to peel them but it's worth it. I save jalapenos for other recipes. Cumin should not be in pork green chili. I'm going to try this today for a party tonight because I trust Bobby Flay, but this will be a big step for me. I hope my Mexican friends won't dis me!
FOLLOW UP: So, I made this last Saturday night. Wow, it was out of this world. I did use a "boat motor" to blend the vieggies a little better at the end. I still have lots left and have been eating it with everything. As usual, Bobby was right on! 5 stars!!

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@Chiefrocky: All the roasted veggies break down beautifully in the oven with no need to puree.

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Very tasty and easy recipe. After cooking I removed the pork and pureed the chile for a smooth texture, then added pork back-in. I added a couple extra jalapeno peppers and a little ground cayenne for some extra heat (but not blazing.

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This is a great recipe. It is actually quite mild for my taste. Pretty easy to pull together. I made this with pork loin - lower fat! It's a keeper.

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I made this to try something knew with the pork shoulder. and I LOVED IT. I felt it tasted great just the way it was told to do. But because I wonder what other's were talking about the cumin i add it. I felt like it took away the Bang in the soup and tone it down. But it still was great. I would make it again and since i know the taste i can play with i next time. P.S. cilantro part just go get a bottle of goya Recaito (cilantro cooking base to save you all the clean up u going to do with the food Processer. it would cost you the same getting the real thing. ENJOY!!