How to make it

  • Cut pork shoulder into bite-sized pieces, brown in stockpot or large dutch oven in a small amount of oil.
  • Add onions and garlic to pork and continue cooking until onions are slightly tender.
  • Add chicken stock, cilantro, cumin, lime juice and chopped peppers simmer for one to two hours.
  • Add in tomatillos, salsa verde, salt and pepper; simmer for a couple of hours.
  • Add chopped romano tomatoes and continue simmering for about an hour.
  • Taste chili frequently to adjust taste as needed.
  • If a thicker chili is desired make a roux using some of the stock and cornstarch and stir into chili.
  • Serve in bowls with warmed, buttered tortillas on the side.
  • *Use a combination of jalapenos, anaheim and poblano peppers or your favorites
  • Note: Adjust this recipe's spiciness and thickness according to your tastes.
  • Green chili is excellent served over burritos with grated cheddar cheese and sour cream.

Reviews & Comments 1

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    " It was excellent "
    mintymommybee ate it and said...
    I love this! a five!
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