Green Chili

Carol Zahn


I love this over burritos! You can eat it just as it is for that matter. I like to scoop it with tortilla chips or just plain tortillas for that matter. You can make Mexican smothered hamburgers where you cover the whole burger with it. Yum! Or smother french fries with it. Double yum!


☆☆☆☆☆ 0 votes

20 Min
2 Hr 30 Min
Stove Top


  • 2+ lb
    pork loin
  • 1/2 c
  • 1/2 tsp
  • 1/4 tsp
  • 1 Tbsp
    cooking oil
  • 4 can(s)
    green chilies chopped
  • 3
    tomatoes chopped
  • 2 clove
  • 1
    large onion chopped
  • 1
    small jalapeno pepper seeded and chopped fine
  • 1 tsp
  • 3 tsp
    fresh minced cilantro
  • 3 c
    vegatable broth

How to Make Green Chili


  1. Cut the pork loin into bite sized pieces and dredge in the flour, salt and pepper. I put mine in a plastic bag and shake it. Keeps some of the mess down. Brown in the oil in a large pot until you have a nice color.
  2. Add the rest of the ingredients and bring to a boil. Simmer for 2 1/2 hours or a little longer it will be ok if you are not ready for it yet. Thicken with 2 tablespoons of cornstarch and 4 tablespoons of water. No cornstarch? use flour. Sometimes I need to add a little more cornstarch.
  3. Be careful with that jalapeno, treat it with a lot of respect. Do not touch your face or eyes when dealing with it. I use latex gloves when I am cutting them. The seeds is where all the heat is so make sure you remove them. I add a little more fresh cilantro when I serve it. I really like cilantro. :)

Printable Recipe Card

About Green Chili

Course/Dish: Dips, Salsas, Gravies
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy

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