Prev Next

Green Chili Pork

Level: Medium

Prep time: 1 Hour

Cook time: 4-1/2 Hours

Yield: 6-8 Servings

  • Share

4 Tbsp Pasolivo Lime Olive Oil
2 1/2 to 3 pounds pork shoulder or Boston butt
4 Tbsp flour (more if needed)
1 whole sweet onion
5 cloves garlic
1 1/2 pounds fresh tomatillos
8 poblano peppers
5 Anaheim peppers
1 Tbsp cumin
1 Tbsp Mexican oregano
6 cups chicken stock
1 bunch of cilantro
Place tomatillos and peppers on baking pans and roast at 350 degrees F for 40 minutes. Cut pork into cubes, sprinkle with salt, pepper and flour and mix well. Brown in batches in a large heavy bottom Dutch oven using Pasolivo Lime Olive Oil. Be sure not to overcrowd the pan. Remove all pork after browning and add the chopped onion and cook until translucent. Add chopped garlic at the end and saute for 2 minutes. Remove peppers and tomatillos from the oven and pulse in a blender until incorporated, it may take a couple batches. Add to the pot, add all seasonings and chicken stock. Add pork and bring to a simmer, then place lid on the Dutch oven and bake in 350 degree F oven for 3 1/2 hours. Chop cilantro and couple tablespoons of water in a blender and add to the pot. Put pot back into oven for about 1 hour until pork is tender.

For an added heat, finish this chili with the Pasolivo Sriracha Sea Salt or Pasolivo Ghost Pepper Sea Salt


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



Our collection of appetizer recipes will give you the perfect start for a weekday meal, special party, holiday open house, or casual get-together...

Read More

Tell us what you think about this item!

Write A Review
    Please, wait...