Green Pork Chili

Total Time:
2 hr 30 min
Prep:
30 min
Cook:
2 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 2 red onions, chopped
  • 1 pound tomatillos, husked, rinsed, and halved
  • 3 jalapenos, stemmed, seeded and halved
  • 2 garlic cloves
  • 4 tablespoons canola oil
  • 2 pounds boneless pork shoulder, cut into 1-inch cubes
  • 5 cups chicken stock
  • 1 cup chopped fresh cilantro leaves
  • Salt
  • Pepper
  • 10 flour tortillas, warmed
Directions
Watch how to make this recipe

Preheat the oven to 400 degrees F.

In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.

Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.

While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.


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4.3 78
Absolutely delicious! Prep time is more than expected, but well worth it. item not reviewed by moderator and published
This was okay. That's about it. And that's with all the doctoring I had to do to it which I was surprised about since it's a Bobby Flay recipe. Other than cilantro, there's no mention of any other herbs or spices and it needed a lot. There was almost no flavor without what I added...which was cumin, coriander, paprika, chili powder, onion powder, garlic powder, honey and a tiny touch of cinnamon (can you tell I was grasping?). Even then...I was just not impressed with this at all. On top of that, it took much longer than 2.5 hours. I did everything else exactly as written but it was just without flavor. I just won't take the time to make this again. I'm so surprised by all the rave reviews. I don't get it. item not reviewed by moderator and published
Prep time is definitely more than 30 minutes, but other than that - fantastic! item not reviewed by moderator and published
I put mine in a crockpot. AMAZING item not reviewed by moderator and published
This was an easy and delicious recipe. I wasn't sure how it would turn out since they don't tell you to puree or chop up the tomatillos or jalapenos after roasting them. You actually won't need to do much to them since they really cook down during the roasting. I just used my spatula to dice them up a little after pulling them out of the oven. We made the stew in a cast iron dutch oven and it was excellent. I was initially concerned that it would be rather bland and not have much taste, but it was awesome with a little kick. It didn't make enough for 4 adults to eat as a meal, so we made some quick bean, onion and cheese burritos and used this to smother them. I regret not having left overs for lunch today! item not reviewed by moderator and published
fan freaking tastic! Not what you'de think of as a typical chili, but it tastes so good you wont care. Followed recipe exactly other than adding a generous sprinkling of Penzys Chili 9000 at the end of cooking. Can't wait to serve it tonight! Would be great over rice too. item not reviewed by moderator and published
Added oregano instead of cumin and will use leftovers for smothered burritos, fried eggs on corn tortillas and freeze the rest for a cold winter night coming soon! item not reviewed by moderator and published
Overall a great recipes. I pureed all of the vegetables which helped to thicken the chili. Also added cumin and coriander, and half of the requested cilantro. Served with cheese quesadillas---delicious. item not reviewed by moderator and published
My only change was to put it in the oven at 325 for 4 hours - I was going out. Served with rice - YUM! I thought I would blend it a little but this was not necessary. A KEEPER! item not reviewed by moderator and published
i wouldnt call this a chilli, but it darn good. i am not a cilantro fan so i made a thai basil pesto and drizzled it over top of chilli/stew. i also cooked mine for about 3.5 hours at 350 in the dutch oven. it was fantastic. i will definatly make this dish again and again.... just a lovely mix of flavors item not reviewed by moderator and published
This recipe is amazing! Even my 3 very picky teenagers loved this. I've made it 4 or 5 times now because my kids ask me to make it. item not reviewed by moderator and published
This turned out perfect. About an hour or so into cooking it was really soupy, so I looked more closely at some of the other reviews. Pureed some of the peppers, added some cumin, and a couple of dried chiles from the garden. Then when the pork was tender, I placed it on the stove top and boiled it down for about 15 min. Boiled it down a little too much, but the flavor was excellent. A really great recipe. two thumbs up from everybody at the super bowl party I made this for. Will def. have again. item not reviewed by moderator and published
Big hit with the family. The prior reviewers have it right. A little less stock, a little cumin, and maybe a few more Jalapenos since they are very mellow by the time this is done. Really easy to prepare. item not reviewed by moderator and published
Delicious! Thank you, Chef Flay. Full of great vegetable flavor (loved the tomatillo tartness and the pork was moist, tender and tasty. We seeded and de-ribbed our peppers and though we do love heat, we enjoyed the muted pepper buzz. We used homemade chicken stock and added additional jalapenos and a poblano, and as always, were generous with the garlic. We braised at 325 for 2 hours total because we have never braised at 400 before. Because my husband wanted a slightly thicker soup we removed about a fourth of the vegetables from the soup, processed them and added them back. Will be forwarding this recipe to the kids : item not reviewed by moderator and published
I loved it. I took advantage of several of the other reviews and made certain to rib and seed the chilies, and I added 2 cups LESS chicken broth than the recipe suggested, as several folks found the mixture watery. I also added a tablespoon of minute tapioca to help thicken, and pureed a small amount in the food processor, then added back, to get an even better consistency. It was SOOO good that I'm sure I'll be making it often. item not reviewed by moderator and published
This is one of my 'go to' recipes, whether I have extra tomatillos or left over pork. It is fantastic with left over BBQ pork for a nice smokey flavor. I like to make chick peas to add to the soup while it is cooking. item not reviewed by moderator and published
I loved this dish. After reading the reviews there is something I want to point out. Cookbooks in the past used to rigiously stress that with peppers & chilis must be de-ribbed or otherwise a dish could come out bitter. Since there were numerous complaits in the reveiws of this dish coming out with bitterness I wanted to share this tidbit. I de-ribbed the peppers & chilis that I used when cooking this dish and I had no bitterness in my dish.I don't know if the de-ribbing of peppers & chilis is a myth or not. Maybe other folks could comment on this? item not reviewed by moderator and published
This was a over the top HIT with the family! Flavors outstanding! I did do a few things different. I sauted the vegetables (4 cloves garlic in olive oil to hasten the time! Took the veggies out of the pan, added about 2 Tbsp. Olive Oil and browned the pork (pork loin, cubed. Added the veggies into the pork, then added the chicken stock plus about a Tbsp. of Cumin. Finished up with the cilantro. Served it with Mexican Rice, Mexican Corn Bread, fresh homemade salsa & chips! Wow, great dinner! The tomatillos were fresh from our garden! item not reviewed by moderator and published
Delicious. I used pork loin, doubled the garlic and only used 4 cups of stock. I also pureed the sauce. item not reviewed by moderator and published
Loved it. My husband grew tomatillos for the first time this summer. I was looking for ways to use them. Tried the recipe and my family loved. I made it again and froze it for later. item not reviewed by moderator and published
I followed the recipe except instead of tomatillos I used fire roasted hatch chilies (I roasted, skinned and seeded them, coarsely chopped them and roasted them again with the onion, garlic, jalapeno and MAN IT'S HOT and DELICIOUS item not reviewed by moderator and published
Damn good , the only thing I do different is smoke the meat on the grill, that takes it over the top. item not reviewed by moderator and published
My husband and I LOVE this recipe... we have had it twice, once with pork and now with chicken.... delicious both times... easy recipe to follow even for people still learning how to cook from scratch. It is soupy, but i love it. toasted some multi grain bread instead of using tortillas. item not reviewed by moderator and published
Love this Pork Chili, my husband and I love this on cold days. We ended up frying and egg, putting it over the chili and enjoying it with a tortilla. So yummy! item not reviewed by moderator and published
Healthy, easy, delicious. It's more soup-like so I put a cup of it in a blender and then added that thicker mixture into the pot to make it more of a stew. I loved it and will definitely make it again and again! item not reviewed by moderator and published
I and my family really liked this recipe. That being said, there are some adjustments you might want to make. The chili does come out more the consistancy of soup than chili - if this bothers you, simply add less chicken broth. The chili depends on the flavor of the roasted vegetables - so if you don't roast the veggies right and get that good char taste going, your chili's going to be bland. I also added some cumin just because I like the taste of it with the pork. Lastly, I wouldn't mind a little more kick to the chili (technically green chili is meant to be fairly mild buti'm used to hot Texas chili). Even though it has jalapenoes, when you roast the peppers they actually become quite mild. The chili might benefit from just a touch of raw jalapeno to give it a little burn. item not reviewed by moderator and published
thank god it was onley $20 dollars in the trash! I coulda did better with grass clipings and wilde leeks!whish I could have rated it on the minus side! item not reviewed by moderator and published
Very tasty. I would make it again, but I would classify this as a soup, not a chili. item not reviewed by moderator and published
It was very easy to make and the cilantro at the end makes it just right. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
@Chiefrocky: All the roasted veggies break down beautifully in the oven with no need to puree. item not reviewed by moderator and published
@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! item not reviewed by moderator and published
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). item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
This was really simple and very, very tasty. I actually added a couple of Anaheim pepper and cumin for a tad bit more flavor and heat. I had some left over slow roasted pork that I used in this recipe and it was amazingly tender. Adds a bit more time, but really worth it. item not reviewed by moderator and published
awesome recipe. I puree'd the roasted vegetables which made it slightly thicker. I also added a can of white beans to it. At the end, I realized it was too spicy for others as I did add an extra jalepeno, but some sourcream and mozzerla cheese tamed down the heat. LOVE IT. It was the runner up in our neighbor chili cook off. item not reviewed by moderator and published
AWHY DO PEOPLE WRITE THOSE LONG RAMBLING REVIEWS AND CHANGE EVERYTHING ABOUT THE RECIPE? IT'S A GREAT RECIPE.IF YOU WANT TO MAKE A FEW CHANGES OR ADDITIONS DO IT. item not reviewed by moderator and published
This was extremely good! It would be good eaten as a chili with white rice but we had it as smothered burritos by filling flour tortillas with seasoned black beans, cheese and rice and then covering them with the chili. I only used 4 cups of broth because of the other reviews about it being thin. The only other change I would make would be to add a bit more heat because my family likes things pretty hot. This is definitely a keeper! We didn't think it was tart at all. item not reviewed by moderator and published
I added cumin and corn. The cumin adds great flavor! item not reviewed by moderator and published
It tasted like authentic chile verde, which is exactly what I wanted. People are complaining about this recipe not having green chiles in it. It?s a pretty easy fix. If you want green chiles, add some! I added a 7 oz can of diced fire roasted green chiles and it turned out great! I do think the recipe name should be changed to Chile Verde. I think people are expecting to have the thickness and consistency of chili... item not reviewed by moderator and published
this is absolutely delicious and super tasty, I added 2 poblano peppers and 1 serrano chili to kick it up a notch, everyone in the family totally enjoyed it> i served it over steamed rice. It's a keeper. item not reviewed by moderator and published
One of the tastiest concoctions I have ever put together! But I should have noticed that it "serves 6," and adjusted the recipe accordingly. Browsing through the Produce section of my local supermarket I chanced upon a bin of "tomatllos." I had never prepared those before, and asked the Produce clerk if he knew how they were prepared. He said he did not, but would wager that a recipe could be found on the internet. I brought them home and then I found this recipe - which I attempted. Not having many of the ingredients, I simply made the "salsa verde" portion of this recipe, which I found quite tasty. Upon return for the additional ingredients and additional tomatillos, I came home with the right stuff (er, 'cept I had pork chops instead of a shoulder), but I still had to improvise since I do not have a dutch oven. I prepared and got the vegetables in the oven, then started on the meat. I soon realized that i needed a bigger pan, so out came the big ole soup pot, and I continued with the browning of the meat. After taking the last of the browned meat out of the pan I poured off the grease. I deglazed the first pan with the chicken stock - oh - another variation - I had only 4 cups of the stock. By that time the vegetables were ready, so they went on top of the mixture. The mixture cooked for over an hour on the stove-top, but still did not reduce to what I thought was the right consistency. I was expecting something you could wrap up in one of the required tortillas, but it turned out to be rather soupy - BUT if it was meant to be a soup - it ranks among the top one of the soups I have eaten. So you see, Bobby, even if someone "messes up" on your recipe it STILL comes out delicious. Thanks SO Much for your knowledge and expertise. Bill in River Ridge, LA. item not reviewed by moderator and published
was a little nervous about the chili because of the tartness mentioned in other reviews. Initially there was a lot of tartness but after letting it simmer it seemed to mellow out..I browned the pork but will slow roast it next time. We had bean burritos smothered with green chili,cheese and onions. It was wonderful. My broth wasnt soupy at all. item not reviewed by moderator and published
Thnis is one of the best dishes I have made and eaten. Very bery good! item not reviewed by moderator and published
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. :) item not reviewed by moderator and published
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 ! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
I wish the chili was thicker, it was more of a soup, maybe cooking on the stove would condense the broth. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Loved this recipe. I did flour the meat before browning and I used pork tenderloin! Fantastic. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This chili is okay, but not great. My only change to the recipe was to use 2 TBS. of chopped jalapeno from a jar, so maybe the vinegar that's added in helped make it tart. Some other reviewers mentioned tart also. I was hoping for a thick, sweet. spicy green chili stew. Next time I'll use whole jalapenos and not from a jar and I'll add some green peppers, then really roast it with the onions till they're almost black and really sweet. I'll add a little cumin and a little chili powder. Maybe saute the pork in a little flour first too. I liked blending up the veggies in the blender (you don't have to blend them all but I like the texture) but not blend up the pork. I like the pork chunky. So I'll try it again but will definitely make these changes. item not reviewed by moderator and published
First I tossed the pork in flour, salt and pepper and then browned it in the pot before adding the roasted veggies. I also substituted some of the chicken stock for beer. I added 2 cans of beer and omited as much in chicken stock. I added 2 tablespoons of cumin and 1 tablespoon of chili powder. I thought the roasted veggies were a bit too tangy. Maybe the tomatillos I had were over ripe or something, so I added a tablespoon of sugar to balance out the sourness If yours are not sour, don't add the sugar. Simmered for a half hour. Then I added the cilantro at the end as the recipe called for. I want to tell you, this way is a five star rating. I'm not kidding!!! item not reviewed by moderator and published
I thought this was a very good chili, although it cooks up to look more like a soup. The wonderful flavor had a little spicey taste without the heat. If you like the heat, I would had more peppers or a little spice. I doubled the portion of meat, which was very tender. I had garlic bread with homemade garlic butter to dip in the chili. Very Good! This was an excellent side dish at the Super Bowl buffet. It was finished off before the game started! item not reviewed by moderator and published
I agree with John, other cuts of pork would have worked out better. The saving grace was the addition of some rice the next day, for burritos. item not reviewed by moderator and published
yuck yuck yuck. item not reviewed by moderator and published
Even though this is not traditional green chili it is very interesting and not bad at all. Try using pork loin chops (the ones with the t-bone) diced 1/4 - 1/2 inch cubes. Cut the t-bones out leaving 1/2 of meat on the bone. Season with oinion powder, garlic powder and kosher salt then brown the t-bones in oil first then add the diced along with 2 large diced sweet onions (must be sweet) and 5 cloves chopped garlic and lightly brown until half done. Lighlty brown 3/4 cup flour in oil then mix into pork. Add chicken stock and bring to full boil. Add 30 - 35 fresh fire roasted 1 inch long x 1/2 wide diced Hatch Green Chilis (from New Mexico). Must be fire roasted...you can purchase a chili roaster on line (the fire roasted flavor gives great flavor). Add diced petite tomatoes (fire roasted or canned). Season again with kosher salt onion and garlic powder to taste and let simmer stirring occasionally for one hour minimum (longer the better). Try this Bobby and come see me when your ready for a "Throw Down". By the way...we really enjoy your show. item not reviewed by moderator and published
I am making this dish as I type. I've made this 5 times already. I cut down the broth..because I do not like it to be too watery..and I add a can of drained tomatillos 30 minutes before serving to add more consistancy. I also made this on the slow cooker..and it makes the pork super tender. My husband is going to bring this dish to work tonight to share with his friends! item not reviewed by moderator and published
This turned out to be a great recipe. However, I made slight adjustments to the original procedure. First, I used 5 cloves of garlic (small ones). Second, I used 5 jalapenos, not 3, since we like it a little on the hot side. And third, and possibly most importantly, after I cooked the pork in the oven, I strained the pork and some of the veggies out and used an immersion blender to combine everything. I then simmered it for 15 minutes more to thicken the sauce and then added the pork + remaining veggies and cilantro puree. Fantastic! item not reviewed by moderator and published
Read the reviews first, than added poblano peppers for more flavor. I also cooked the pork shoulder whole and shredded the meat. In the end, added flour to thicken a bit. Absolutely delicious!!!!! item not reviewed by moderator and published
This recipe was great, but i did a few minor changes. I think it made it much better. I used beef instead of pork. When the peppers and onions were roasted I put it all in a blender with the cilantro so it would be more like a salsa and it also added a bit of thickness. I thought it would be better to add the cilantro in the beginning so it would cook in with the meet. I also added a few tablespoons of flour. I used my crockpot and the meat was super moist. item not reviewed by moderator and published
We made this on Super Bowl Sunday and I don't think there was a drop left! We skipped the Jalapenos - served them on the side. It is delicious, easy and a winner! We are making it again for a group of 13 and will triple the recipe. Good tortillas really add a special touch to this terrific and filling meal. item not reviewed by moderator and published
Rather than used cubed pork I used cooked the whole pork shoulder slowly for about three hours until very tender, then shred/broke it apart. Dish was deelish! item not reviewed by moderator and published
This is without a doubt the worst recipe representing itself as green chili I've tried. item not reviewed by moderator and published
Very good. A little too soupy but the taste is excellent. item not reviewed by moderator and published
The green pork chili was definitely good eats. I followed the recipe exactly as it says and have to admit that it did come out a bit watery. I added a little flour and water mixture to thicken the chili a bit and it turn out great. The hint of spice from the Jalapenos was perfect. I think this was the best chili I have ever tasted in general. item not reviewed by moderator and published
I`ve had green chile with pork before. My Mother used to make it.But this recipe is the greatest,sorry Mom!The pork just falls apart,and the green is great! item not reviewed by moderator and published
This was a disappointment. The flavor was wonderful, but I kept extending the cook time hoping that the pork would become more tender but it never did. I was expecting the meat to fall apart and create a thicker stew, but I ended up with a thin soup with chunks of tough meat. I used the exact cut that the recipe called for and followed all of the directions exactly, it just wasn't up to par. item not reviewed by moderator and published
I am not a novice in the kitchen. I always follow a recipie carefully the first time. This is the most watery chili verde I have ever seen. I will spend the next hour trying to serve an edible meal to my family. This is a twice recipe, the first and last time. item not reviewed by moderator and published
This came out great my kids loved it! item not reviewed by moderator and published
Put all the Peppers in, they are not hot and add much flavor... item not reviewed by moderator and published
Always been looking for a good green chili recipe. This recipe has more of a tart like bite to it than traditional green chili. Try it. item not reviewed by moderator and published
We made it without and it was wonderful. I think they just added some to taste. item not reviewed by moderator and published
I worried about that too, but they really cook down and if you just use your spatula to divide them up a bit, it was just fine mixed in with the stew after the additional 1.5 hours in the oven. item not reviewed by moderator and published

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