Green Pork Chili

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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.

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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.

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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.

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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 :

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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.

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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.

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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?

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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!

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Delicious. I used pork loin, doubled the garlic and only used 4 cups of stock. I also pureed the sauce.

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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.