Green Chili Recipe

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Green Chili

ryan burke

By
@phatty

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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Rating:

Comments:

Serves:

6 to 8

Prep:

1 Hr 15 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

4 lb
pork butt cut one inch peices
1 lb
poblano peppers
4-10
serrano chiles stem removed sliced
4-10
jalapeno peppers stem removed sliced
1 lb
tomatillos, fresh cut into 8th
1 medium
yellow onion diced
6 clove
garlic
6 Tbsp
cumin
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
pinch
salt /white pepper to taste
tsp
oil or lard for frying

Directions Step-By-Step

1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
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
9
serve with tortillas shredded cheese and sour cream

About this Recipe

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