Green Pork Chili Recipe Request

BBQ Grail

BBQ Grail

somebody shut me the fark up.

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Okay, I've got to take some chili to a church function on Friday night. I want to do something unexpected and different. The crowd won't expect pork green chili.

I've Googled for recipes and although I've found some that just might do the trick I'm going to ask here if someone has a tried and true recipe.
I'm looking for a particular flavor profile. What I'd like in the chili are as many of the following ingredients as possible.

Pork Loin
Cumin
Tomatillo
Cilantro
Jalapeno (or similar heat source)
Green Chili Powder

Because it's for a church function and I want to stretch this I'm planning to use beans, preferably small whites.

Any help/suggestions you can provide would be greatly appreciated.
 
Rookie'48 said:
:shock: :shock: :shock:

For shame Larry :twisted:.

j/k :becky:
Click to expand...

I understand, but it's the only way to make this economical for a large group. And since it's not Texas Red it's a little easier to deal with.
 
Here is what I have Larry

New Mexico-Style Green Chile and Pork Stew with Potatoes

2 T vegetable oil or more as needed
3 lbs boneless lean pork, cut into ½ to ¾ inch cubes
2 large onions, cut int6o medium dice
5 cloves garlic, finely minced
2 cups chicken stock
2 cups beef stock
¼ cup tomato puree
3 to 9 poblano chilies, roasted, seeded, peeled, and cut into ½ inch pieces
1 T ground cumin
2 t ground Mexican oregano
2 T mild red chili powder
2 jalapeño chilies, seeded and finely minced
2 T green Tabasco sauce
1 t distilled white vinegar
2 t salt
5 to 6 unpeeled Red Bliss potatoes or other red boiling potatoes, cut into ½ inch dice
Warm flour tortillas and grated Monterey jack cheese for serving.


Heat the 2 T vegetable oil in a large sauté pan over medium heat. Add the pork and sauté until grey. Remove from the pan and place in a 4 quart heavy saucepan. Sauté the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano. And chili powder. Bring the mixture to a boil. Reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally.

Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer, for about 20 minutes, or until the potatoes are tender.

Serve in bowls, accompanied with warm flour tortillas and grated Monterey jack cheese.

Serves 10


Ross
 
Since no 2 batches of my chili are the same, I can't give you a recipe. I might suggest the addition of Anaheim peppers, and Chicken Broth for the liquid. Other than that, I think you already are on the right track. Except for the beans. Are you thinking Great Northern beans?

Oh wait, I see someone posted a recipe now!:becky:
 
How many people are you feeding?

My recipe involves pork, crushed tomatillos, and diced ortega chiles--I normally do not use beans--but adding beans would increase amount that you are serving.

Recipe depends on serving size and number of servings needed
 
If you add beans to it...you may want to call "Ripleys Believe it or Not" and
"Guinness Book of World Records", because I'm fairly sure you will be the
first person in history to add beans to Green Chili.
And while it can be eaten by the bowlful; it is typically use as a sauce on
Burritos etc.

That might be the way to go....have Burritos smothered with Green Chili.
You ought to be able to make it as cheap as having hamburgers.

It sounds like you all will have fun no matter what.
As a thought...you may want to make the Green Chili a couple of days
ahead of time, then just reheat it at the event. It will make life a lot
easier.

Tomatillos will likely be the most expensive item...unless they are very
cheap where you live. So if you have to leave them out...it's no big deal.

If you use canned Green Chilies; don't buy the already diced ones.
Very often they will have pieces of the skin left in there, and they are
like trying to eat a piece of plastic.

These are the best canned ones, if they have them where you live.
0002818910011_300X300.jpg


If not, you can use Ortega, or Old El Paso brand.
 
Thirdeye's green chili is the bomb but can get really hot if you arn't careful. Just ask Cindy, Vern's wife. Tom made some that could have been used as paint stripper.:redface: Potatoes can help to reduce the heat as well as beans. I had some great green chili at Monroe's in Albq. using their green sauce and pinto beans.
 
Grillman said:
If you add beans to it...you may want to call "Ripleys Believe it or Not" and
"Guinness Book of World Records", because I'm fairly sure you will be the
first person in history to add beans to Green Chili.
And while it can be eaten by the bowlful; it is typically use as a sauce on
Burritos etc.

That might be the way to go....have Burritos smothered with Green Chili.
You ought to be able to make it as cheap as having hamburgers.

It sounds like you all will have fun no matter what.
As a thought...you may want to make the Green Chili a couple of days
ahead of time, then just reheat it at the event. It will make life a lot
easier.

Tomatillos will likely be the most expensive item...unless they are very
cheap where you live. So if you have to leave them out...it's no big deal.

If you use canned Green Chilies; don't buy the already diced ones.
Very often they will have pieces of the skin left in there, and they are
like trying to eat a piece of plastic.

These are the best canned ones, if they have them where you live.
0002818910011_300X300.jpg


If not, you can use Ortega, or Old El Paso brand.
Click to expand...

There are a million Green Pork Chili recipes WITH beans on the internet. Not to mention the several recipes I have in cookbooks. So I won't be the first person to do so.

Although I like burritos, since this is an annual church chili cookoff I doubt that burritos would be a good idea.

I've made chili lots and lots. My favorite is a white chicken chili that is always a crowd pleasure.

Cost isn't a concern, other than this group of people would not appreciate a chili without beans so I'm putting beans in it.
 
kyle corn said:
http://playingwithfireandsmoke.blogspot.com/1998/06/green-chili.html

:thumb:
Click to expand...

Bigdog said:
Thirdeye's green chili is the bomb but can get really hot if you arn't careful. Just ask Cindy, Vern's wife. Tom made some that could have been used as paint stripper.:redface: Potatoes can help to reduce the heat as well as beans. I had some great green chili at Monroe's in Albq. using their green sauce and pinto beans.
Click to expand...

Thirdeye's should do it! Thanks guys...
 
BBQ Grail said:
There are a million Green Pork Chili recipes WITH beans on the internet. Not to mention the several recipes I have in cookbooks. So I won't be the first person to do so.

Although I like burritos, since this is an annual church chili cookoff I doubt that burritos would be a good idea.

I've made chili lots and lots. My favorite is a white chicken chili that is always a crowd pleasure.

Cost isn't a concern, other than this group of people would not appreciate a chili without beans so I'm putting beans in it.
Click to expand...

My intention was not to offend you...but; to be humorous. When making a
recipe; any ingredient can be added that a person wants. Anything from
Artichokes to Ziti, can be used to make the dish the way you like it.

I hope yours does well in the cook-off. :thumb:
 
I'd suggest Cannellini (sp?) beans instead of the smaller ones Larry. The small ones (navy?) mush up too quickly.

Sounds ike you are well on your way.

Would your White Chicken Chili recipe not be pretty close to the same as what you are looking for?
 
Grillman said:
My intention was not to offend you...but; to be humorous. When making a
recipe; any ingredient can be added that a person wants. Anything from
Artichokes to Ziti, can be used to make the dish the way you like it.

I hope yours does well in the cook-off. :thumb:
Click to expand...

I wasn't offended, not one bit...
 
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