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

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.


CATEGORIES:
View All

Pairs Well With
Lager

Crisp, refreshing light beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.3 77
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 recipe is featured in:

The Best Main Dish Recipes