Green Chili Recipe
User Reviews
5
Green Chili Recipe
Description
The Green Chili Recipe centers on pork shoulder pieces browned and simmered for hours with a sauce made from broiled tomatillos, canned green chilies, fresh cilantro, jalapeños, and seasoned with oregano and cumin. The tomatillos are first broiled to deepen their flavor, then blended with other ingredients and chicken stock, producing a smooth, flavorful base. Fire-roasted diced tomatoes add smoky notes. Slow simmering tenderizes the pork thoroughly, and the stew thickens nicely over 3 to 3 ½ hours. The combination delivers a mildly spicy, herbaceous stew with a balance of acidity and meatiness.
The dish can be served as a stew or with tortillas, rice, or beans depending on preference. Its thick consistency makes it versatile for hearty meals. The included cilantro and jalapeños add fresh heat while the cumin and oregano provide depth.
The notes suggest adjusting the thickness by adding more stock if needed, allowing the cook to customize the consistency to a personal or regional style.
Ingredients
- 4 pounds pork shoulder roast or pork butt, extra fat trimmed, cut into 1-inch chunks, boneless
- salt to taste
- black pepper to taste
- 4 tablespoons olive oil divided
- 1 medium yellow onion diced
- 1 pound tomatillos husked and quartered
- 12 ounces green chilies canned, or frozen, not drained, mild, diced
- 2 cups cilantro packed, leaves and stems
- 4 cloves garlic
- 2 jalapeños seeded
- 1 tablespoon oregano dried
- 2 teaspoons cumin
- 4 cups chicken stock divided
- 14.5 ounces diced tomatoes 1 can, fire-roasted
Instructions
- Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.
- Season pork with salt and black pepper.
- Heat 1 tablespoon oil in a large soup pot over medium-high heat.
- When the oil is hot add half the pork to the pot and brown. Add remaining tablespoon of olive oil and brown remaining pork. Set aside.
- Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.
- In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.
- Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.
- Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.
- Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.
- Serve hot and optionally top with sour cream, minced cilantro or tortilla strips.
Notes
- Add additional chicken stock during cooking to adjust the stew's consistency to your liking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571 | 29% |
| Carbohydrates | 21g | 7% |
| Protein | 63g | 126% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 186mg | 62% |
| Sodium | 729mg | 30% |
| Potassium | 1492mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 803IU | 16% |
| Vitamin C | 26mg | 29% |
| Calcium | 105mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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