Green Chili Recipe

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Green Chili

ryan burke


ive put this together over the last few years. Was given a really bad recipe with hope so I tweaked it time and time again I now think its worth sharing what do you think. Also is a very good recipe for venison just swap out the pork

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6 to 8


1 Hr 15 Min


2 Hr 30 Min


Stove Top


4 lb
pork butt cut one inch peices
1 lb
poblano peppers
serrano chiles stem removed sliced
jalapeno peppers stem removed sliced
1 lb
tomatillos, fresh cut into 8th
1 medium
yellow onion diced
6 clove
6 Tbsp
2 Tbsp
mexican oregano
1 c
cilantro, fresh choped
4 c
chicken broth
24 oz
dark mexican beer (negro modela) ect
1/4 c
masa harina start with 1/8 cup
salt /white pepper to taste
oil or lard for frying

Directions Step-By-Step

Roast the poblano peppers in the oven @ 400 degrees until blackened after this the skin should come right off then dice peppers and set aside
In a large soup pot or Dutch oven fry the onion in the oil until cooked about ten min add the garlic and cook a couple more minutes turn off pot
In an iron skillet lightly brown the pork on all sides in oil or lard and add to the soup pot you might have to do this in batches
Once all the pork has been added to the pot add 4 cups chicken broth and the 2 beers, add the tomatillos, 3 tbl of cumin, 1 tbl spoon mexican oregano and half the sliced jalapenos and sarrano I use about 5 of ea pepper for a good kick
Turn on the stove top to medium and slowly bring chili to a boil then turn down to low and simmer for an hour stirring occasionally
After an hour add another 3 tbl spoons of cumin, 1 tbl spoon Mexican oregano, 1/3 cup of cilantro, salt and pepper to taste continue to cook for another 30 minutes uncovered on low stirring occasionally at this point u will notice a thick oil slick on top you can skim it off with a ladle if you want
After the half hour throw in the rest of the peppers and add the poblanos, add another 1/3 of a cup cilantro, and cook for another 45 minutes
in a separate dish mix the masa harina with some of the chili liquid until a thick paste is formed. slowly stir into the chili and cook another 15 minutes NOTE: I use an 1/8 cup to start using a full 1/4 cup makes it very thick
serve with tortillas shredded cheese and sour cream

About this Recipe

Course/Dish: Other Side Dishes, Pork, Chili
Main Ingredient: Pork
Regional Style: American