Green Chili

Green Chili

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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
  • 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
  • 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
  • pinch
    salt /white pepper to taste
  • tsp
    oil or lard for frying

How to Make Green Chili


  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

Printable Recipe Card

About Green Chili

Main Ingredient: Pork
Regional Style: American

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