New This Month

Lesley's Green Chili

34
  • Prep:
  • Total Time:
  • Servings: 6

Ingredients

  • 3 pounds tomatillos (husks removed), washed
  • 1 tablespoon vegetable oil
  • 2 pounds boneless pork shoulder, cut into 1/2-inch pieces
  • 1 large white onion, diced small
  • 2 poblano chiles, diced small
  • 3 jalapenos, diced small
  • Coarse salt and ground pepper
  • 3 garlic cloves, minced

Directions

  1. In a food processor, puree tomatillos until smooth. In a large Dutch oven or other heavy pot, heat oil over high. Add pork and cook until browned, 9 minutes. With a slotted spoon, transfer pork to a plate. Add onion, poblanos, and jalapenos to pot and cook until onion is translucent, 4 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Return pork to pot and add tomatillo puree and 2 1/2 cups water. Bring to a boil over high. Partially cover, reduce heat, and simmer until pork is tender, 1 1/2 to 2 hours. Season to taste with salt and pepper.

Cook's Notes

For a heat-and-eat bowl of chili, let chili cool completely, then refrigerate in an airtight container, up to 3 days, or freeze, up to 3 months.

Reviews Add a comment

  • veronicagarand
    22 MAR, 2017
    I made this recently and it was very disappointing. Disappointing to the point of not eating it. It had very little flavor, and that was with the changes noted below. I made this hoping to have it for dinner, but I took one bite and decided to forget it. Waste of time and money. I don't know what this recipe needs, but it severely lacks in flavor. And it was so watery compared to the picture, even after following the instructions to a "T". Would not recommend this recipe.
    Reply
  • jtothebutler3g
    18 NOV, 2016
    This was a good recipe, but I made quite a few changes to be honest. I used rotisserie chicken - shredded, added a cup of frozen sweet corn, a can of navy beans and a cup of chicken stock in place of a cup of water. It probably would have tasted amazing if I used all chicken stock. The recipe is a good base to start with. I usually hate when people review and completely change the recipe, so I'm sorry to be one of them...but I just thought it needed more.
    Reply