Tara’s pork green chili

Who doesn’t LOVE Mexican food!! Green chili, aka. chili verde, is a staple, and what a sumptuous meal! Here’ how Chef Tara makes it!

You could also serve this chili in a rice bowl, use a bit in an omelet or a burrito, make street tacos, nachos…. the possibilities are limited only to your imagination! And, it freezes well up to 2 months.






Tara’s Pork Green Chili


  • 4 pounds pork shoulder cut into 1-inch cubes
  • 2 onions diced
  • 2 Anaheim green chilies diced
  • 10 garlic cloves minced
  • ¾ pounds tomatilllos diced
  • 1 bunch cilantro minced
  • 1 4- ounce can of hot diced jalapenos
  • 1 7- ounce can diced green chilis
  • 4 cups chicken stock
  • 1 tablespoon chicken better than bullion
  • 1 bottle lighter beer I used a corona
  • black pepper
  • dash Worcestershire sauce
  • 2 tablespoons butter
  • 1 sheet parchment paper

optional serving accoutrements:

  • sour cream
  • avocado
  • tortillas
  • rice
  • limes
  • white cheddar


  1. Preheat Oven to 325°F. In Dutch oven melt butter and brown the meat, in batches if necessary, remove and set aside. Sauté onions, Anaheim chilis, garlic and tomatillos until softened and onions are translucent, about 8 minutes. Add in remaining ingredients and bring to a boil. Remove from heat cover with a parchment paper cartouche and then cover with lid. Braise in oven for 3.5 hours. Adjust seasonings to taste, garnish and serve.

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