Green Pork Chili

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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.

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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.

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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.

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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.

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I added cumin and corn. The cumin adds great flavor!

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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...

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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.

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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.

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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.

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Thnis is one of the best dishes I have made and eaten. Very bery good!