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.


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    74 Reviews
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    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!
    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.
    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!
    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.
    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!
    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
    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.
    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.
    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.
    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 :
    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.
    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.
    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?
    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!
    Delicious. I used pork loin, doubled the garlic and only used 4 cups of stock. I also pureed the sauce.
    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.
    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
    Damn good , the only thing I do different is smoke the meat on the grill, that takes it over the top.
    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.
    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!
    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!
    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.
    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!
    Very tasty. I would make it again, but I would classify this as a soup, not a chili.
    It was very easy to make and the cilantro at the end makes it just right.
    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?
    We made it without and it was wonderful. I think they just added some to taste. 
    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!
    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!!
    @Chiefrocky: All the roasted veggies break down beautifully in the oven with no need to puree.
    @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!
    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.
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