Green Chili

Carey Bonnin


We make this quite often for pot lucks and it goes over great.

pinch tips: Flour, Eggs & Breading Techniques





20 Min


2 Hr


Stove Top


1/2 c
all purpose flour
1/2 tsp
1/4 tsp
3 to 4 lb
pork shoulder roast, cut into 1/2" cubes
1 Tbsp
vegetable oil
3 can(s)
chopped green chilis, 4 oz. each
2 can(s)
petite diced tomatoes, 28 oz. each
2 clove
garlic, minced
1 medium
onion, chopped
2 tsp
jalapeno pepper, seeded & chopped
1 Tbsp
cilantro, dried
1/2 tsp
ground cumin
warm flour tortillas - optional

Directions Step-By-Step

Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.
Nutrition Facts Per Serving:
Calories 272.4 - Total Fat 17.4 g - Saturated Fat 6.1 g - Polyunsaturated Fat 2.2 g - Monounsaturated Fat 7.6 g - Cholesterol 63.5 mg - Sodium 368.8 mg - Potassium 446.3 mg - Total Carbohydrate 8.9 g - Dietary Fiber 1.3 g - Sugars 3.4 g - Protein 17.5 g

About this Recipe

Course/Dish: Pork, Chili
Main Ingredient: Pork
Regional Style: Mexican
Hashtag: #mine