Green Chili Recipe
Green Chili is perfect for the upcoming fall days, football games, and other cold weather festivities!
Nutrition Facts
Ingredients
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.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Spendwithpennies →Chef's Notes
This will thicken into a stew like consistency. You can add a little more stock until to reach desired consistency.
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Reviews from the Original Source
Yes, I love this recipe totally do! I've been making it for a long time now. I get shoutouts all the time.
This is one of the best recipes we’ve found on the internet. It’s well worth the time to prepare it. I hope one of these days, I’ll enter it in a local Chili contest. Lol
This is one GOOD chili! I didn't think the pork & tomatillos would work well together but I was SO WRONG!! This fantastic chili is a serious go to meal.
Rave reviews from family and friends
This is now my son’s new all time favorite! Even my husband who usually doesn’t eat anything spicy loves it as well.
Absolute favorite of mine! I can't compare to other green chilis since this is the only one I've tried, but I've made this many times and it might be my favorite recipe that I've found online (bold statement). My mother and I adore this recipe with the tomatillos, and I can never go too long without making it again.
Hi Holly, I made your green chili recipe because it looked easy and delicious. I was right, absolutely delicious and easy to make. My husband said it’s the best batch ever. Thank you for sharing another one of your wonderful recipes.
This is the most delicious recipe. The recipe is simple and I have made it over and over again and it freezes beautiful.
My husband loves burritos and if you used a slotted spoon to lessen the amount of liquid it makes a great one.
Give you 5 bc changes are based on personal preference. I like a LOT of cumin. Have hatch chilis frozen to use and prefer regular to fire roasted tomatoes. Just finished roasting tomatillos, onion, jalapeños and garlic. Have a couple thick pork chops ready to smoth n cook low n slower...just me so no roast. Can't wait!
Best thing I’ve made in awhile!! I did sub a local Hatch chili salsa for the tomatillos and cut the liquid down in the blended mixture as a result. Pork was melt in your mouth tender and we loved every bite. Thank you!
Excellent recipe - I live at high altitude and I did not make any changes. Serve wish sour cream, grated cheese and warm flour tortillas. Will continue making this one, for sure!
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