Green Pork Chili

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A few people mentioned that this chile is tart and I wanted to reply that it's probably the tomatillos that give it that flavor. I make a yummy tomatillo pineapple salsa and it's a bit tart. Obviously the pineapples some of that but the tomatillos have a tartness all of their own. Just wanted to mention it in case you try it w/o the canned jalapenos and find that it's still tart. :

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My husband made this for a chili cook off at our church. I had my doubts about it, but it tasted oh... so yummy. After baking it, we cooked it on the stove top with out the lid so it would reduce and thicken up a bit. We'll be making this again soon !
Thanks Bobby for this great recipe !

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I fixed this after work one evening and it was the best ever! Wasn't hot in spices so you can add pepper flakes or cayanne if you want....served it with grilled flour tortillas wedges. Very easy. While the veggies are roasting you can complete the browning of the pork. Once they are all added together, you sit and chill for 1 1/2 hrs. YUM. Thanks Bobby!~ Will surely make this again. Think it would work well with chicken too.

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I used 6 lb. pork sirloin roast and 2 lb. tomatillos with 6 cloves of garlic. I pureed the roasted veggies. I thickened it with corn starch. We made the whole thing into enchiladas, stuffing the tortillas with the pork and using the "chili" as the enchiladas sauce. loved it

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I don't use Jalapeno in my Green Chili Stew what so ever. If you want a great New Mexico version you add the pork meat but make sure it's coated with flour and brown it in some oil. Add seasonings your choice , onions and some garlic but becareful you don't burn it because it will make the dish bitter then add the chilies for a minute more. . Instead of Jalapeno, I use fresh 5- Poblano New Mexico Chilies roasted and peeled. . If you don't have that in your grocery store then any fresh Green Chili will work Or look in the Mexican isle and get a good quality can of Green Chili. Then start adding a big can of crushed tomatoes, 2 cups of chicken stock and let it simmer for a least 2 hours so the chilies can cook. At the end i add in some fried or roasted crisp potatoes and a couple of cups of freshly pressure cooked pinto beans juice in all.. and whala..this is my version of Authentic Green Chili! with home made Torlillas

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I wish the chili was thicker, it was more of a soup, maybe cooking on the stove would condense the broth.

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I cooked this dish in a large covered pot on the stove on low heat for 90 min stirring occasionally. The meat was very tender. However, I thought the soup was a little too thin so I pureed the onions & jalapenos to thicken it. I also added a 1/2 teaspoon of chipotle powder for a little extra heat. Overall, the dish is very good and has a nice depth of flavor.

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Loved this recipe. I did flour the meat before browning and I used pork tenderloin! Fantastic.

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I used center cut pork chops. I did not put it in the oven. I simmered it on the stove. I added some hominy to it. I don't think it would have been as good without the hominy! I also added oregano and cumin. Before you eat it, put some lemon on it. Yum!

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I thought this Chili was great. I added some chili powder to the broth and I let it simmer on the stove for the last 30 to 40 min's to thicken it up. I also only added 4 cups of broth instead of 5. I put a little bit of honey and cinnamon into the cilantro puree too. Oh, and I used a pork loin roast instead of the pork shoulder bc I could only find the shoulder in HUGE sizes. I thought this was really good and I'll make it again for sure.