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Green Pork Chili Recipe

Green Pork Chili

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

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  • on April 19, 2013

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    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.

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  • on January 01, 2013

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    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!

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  • on November 10, 2012

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    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

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  • on February 29, 2012

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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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  • on February 06, 2012

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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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  • on January 29, 2012

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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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  • on January 16, 2012

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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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  • on December 26, 2011

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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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  • on December 12, 2011

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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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  • on November 04, 2011

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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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