GREEN PORK CHILI

Green Pork Chili image

A small amount of fat left on the ribs is enough to make the meat tender and enrich the flavor of this recipe contributed by reader Lisa Ruiz of Henderson, Nevada.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 2h30m

Number Of Ingredients 11

Previous Next

Ingredients

1 pound tomatillos (husks removed), washed
2 tablespoons olive oil
4 pounds boneless country-style pork ribs, trimmed and cut into 1/2-inch chunks
Coarse salt and ground pepper
2 cans (4 ounces each) diced green chiles
1 tablespoon dried oregano
1 large onion, chopped
5 garlic cloves, crushed
2 jalapeno peppers (ribs and seeds removed for less heat, if desired), finely chopped
1/3 cup chopped fresh cilantro, plus leaves for garnish
Shredded cheddar and lime wedges, for serving

Steps:

In a blender, puree tomatillos until smooth; set aside.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season pork with salt and pepper. Working in batches and transferring to a plate as you go, brown pork, 6 to 8 minutes per batch (lower heat if bottom of pot begins to darken).
Return pork (with any juices) to pot. Add tomatillos, green chiles, oregano, onion, garlic, jalapenos, and 1 cup water; season with salt and pepper, and stir. Bring to a boil; reduce to a simmer. Cover, and cook, stirring occasionally, until pork is tender, about 2 hours.
Just before serving, stir in chopped cilantro; serve chili with cheddar and lime wedges, and garnish with cilantro leaves.

Nutrition Facts : Calories 570 g, Fat 41 g, Fiber 2 g, Protein 43 g

*** Explore more Green Pork Chili Recipes »

Comment
Leave a comment

Asmita Hitanga

[email protected]

5 stars!

william Naomi

[email protected]

This is a must-try for chili lovers.

Jutt log

[email protected]

I'll definitely be making this again.

Sanatan Latchana

[email protected]

Yum!

Mahmoud Amr

[email protected]

Overall, this is a great chili recipe. It's easy to make, flavorful, and can be customized to your own taste.

Omi Walter

[email protected]

This chili was a little too spicy for me, but my husband loved it. I'll definitely make it again, but I'll use less jalapeños next time.

Robyn & Matt Jenkins

[email protected]

I wasn't sure how I would feel about green chili, but this recipe changed my mind. It's now one of my favorite chili recipes.

Md Nawshad

[email protected]

The green chili sauce is what really makes this dish special. It's so flavorful and tangy.

Aleesha cottman

[email protected]

I love how easy this recipe is to make. I can throw it all in the slow cooker in the morning and have a delicious chili dinner waiting for me when I get home from work.