Green Pork Chili

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This chili is okay, but not great. My only change to the recipe was to use 2 TBS. of chopped jalapeno from a jar, so maybe the vinegar that's added in helped make it tart. Some other reviewers mentioned tart also. I was hoping for a thick, sweet. spicy green chili stew. Next time I'll use whole jalapenos and not from a jar and I'll add some green peppers, then really roast it with the onions till they're almost black and really sweet. I'll add a little cumin and a little chili powder. Maybe saute the pork in a little flour first too. I liked blending up the veggies in the blender (you don't have to blend them all but I like the texture but not blend up the pork. I like the pork chunky. So I'll try it again but will definitely make these changes.

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First I tossed the pork in flour, salt and pepper and then browned it in the pot before adding the roasted veggies. I also substituted some of the chicken stock for beer. I added 2 cans of beer and omited as much in chicken stock. I added 2 tablespoons of cumin and 1 tablespoon of chili powder. I thought the roasted veggies were a bit too tangy. Maybe the tomatillos I had were over ripe or something, so I added a tablespoon of sugar to balance out the sourness If yours are not sour, don't add the sugar. Simmered for a half hour. Then I added the cilantro at the end as the recipe called for. I want to tell you, this way is a five star rating. I'm not kidding!!!

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I thought this was a very good chili, although it cooks up to look more like a soup. The wonderful flavor had a little spicey taste without the heat. If you like the heat, I would had more peppers or a little spice. I doubled the portion of meat, which was very tender. I had garlic bread with homemade garlic butter to dip in the chili. Very Good! This was an excellent side dish at the Super Bowl buffet. It was finished off before the game started!

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I agree with John, other cuts of pork would have worked out better.

The saving grace was the addition of some rice the next day, for burritos.

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yuck yuck yuck.

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Even though this is not traditional green chili it is very interesting and not bad at all. Try using pork loin chops (the ones with the t-bone diced 1/4 - 1/2 inch cubes. Cut the t-bones out leaving 1/2 of meat on the bone. Season with oinion powder, garlic powder and kosher salt then brown the t-bones in oil first then add the diced along with 2 large diced sweet onions (must be sweet and 5 cloves chopped garlic and lightly brown until half done. Lighlty brown 3/4 cup flour in oil then mix into pork. Add chicken stock and bring to full boil. Add 30 - 35 fresh fire roasted 1 inch long x 1/2 wide diced Hatch Green Chilis (from New Mexico. Must be fire roasted...you can purchase a chili roaster on line (the fire roasted flavor gives great flavor. Add diced petite tomatoes (fire roasted or canned. Season again with kosher salt onion and garlic powder to taste and let simmer stirring occasionally for one hour minimum (longer the better. Try this Bobby and come see me when your ready for a "Throw Down". By the way...we really enjoy your show.

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I am making this dish as I type. I've made this 5 times already. I cut down the broth..because I do not like it to be too watery..and I add a can of drained tomatillos 30 minutes before serving to add more consistancy. I also made this on the slow cooker..and it makes the pork super tender. My husband is going to bring this dish to work tonight to share with his friends!

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This turned out to be a great recipe. However, I made slight adjustments to the original procedure. First, I used 5 cloves of garlic (small ones. Second, I used 5 jalapenos, not 3, since we like it a little on the hot side. And third, and possibly most importantly, after I cooked the pork in the oven, I strained the pork and some of the veggies out and used an immersion blender to combine everything. I then simmered it for 15 minutes more to thicken the sauce and then added the pork + remaining veggies and cilantro puree. Fantastic!

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Read the reviews first, than added poblano peppers for more flavor. I also cooked the pork shoulder whole and shredded the meat. In the end, added flour to thicken a bit. Absolutely delicious!!!!!

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This recipe was great, but i did a few minor changes. I think it made it much better. I used beef instead of pork. When the peppers and onions were roasted I put it all in a blender with the cilantro so it would be more like a salsa and it also added a bit of thickness. I thought it would be better to add the cilantro in the beginning so it would cook in with the meet. I also added a few tablespoons of flour. I used my crockpot and the meat was super moist.