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Chile Verde combines authentic Mexican flavors with tender pork in a spicy green sauce that will knock your socks off!
Chile Verde is an Actual Award Winner!
This exact Chile Verde recipe comes from a woman in our church congregation, who brought a pot of the savory soup to a chili cook-off. It won the big prize by a landslide and I could not wait to ask her for permission to share her recipe here on Favorite Family Recipes. So when you’re digging into a bowl of this spicy goodness, think of Diana. Thank you, Diana, for sharing your delicious recipe!
What Is Chile Verde?
This recipe gets its name and rich green color from green enchilada sauce and green chilies along with a shot of green Tabasco sauce. A traditional Chile Verde dish is made with tender pieces of pork, chunks of beef, or a blend of both, sort of like a stew. Chicken is a delicious option, too.
Can I Make Chile Verde in the Crock Pot?
Absolutely! See the recipe card below for crock pot instructions, but whether it’s on the stove top, in a Dutch oven, in a pan in the oven or the crock pot, this recipe is so simple to throw together and even more delightful to eat!
How To Serve Chile Verde
This fork tender Chile Verde is delicious served in a bowl all on its own, but it definitely has some kick to it. Cool it down with some shredded cheese (white cheddar or Monterrey Jack is delicious) and sour cream. You can also serve it a variety of ways:
- Nacho style on top of a pile of crisp tortilla chips and salsa verde on the side.
- Over rice
- Wrapped up in warm flour tortillas or corn tortillas
- With a side of Spanish rice and beans topped with fresh cilantro or diced jalapenos.
Can Chile Verde Be Frozen?
Pork Chile Verde freezes beautifully, and can last up to three months in the freezer. I like to make two batches at once, and freeze one for later. To reheat, thaw it out in the refrigerator, then warm up on the stove or in individual servings in the microwave.
How To Make Chile Verde Sauce Thicker
To thicken up your soup, mix a little cornstarch in water and add to the pot. If it’s too thick, thin it out with some extra chicken broth.
Ingredients for this Recipe
Don’t be intimidated by the long list of ingredients in this recipe. Many of these spices are pantry staples that you have on hand, like ground cumin, yellow onions, salt and black pepper. A couple of notes about the recipe:
- For the pork – use boneless pork ribs, pork shoulder, pork butt, boneless pork shoulder, or basically any cut of pork will work.
- If you don’t have chicken broth AND stock on hand, omit the two tablespoons of stock that the recipe calls for. I’ve left it out a few times when I didn’t have any stock in the house and it still tastes delicious!
- For extra flavor, add a bay leaf, ground coriander, some garlic cloves or dried oregano to the sauce.
- Jalapeno peppers or serrano peppers can be pretty spicy. Cut down on some of that heat by removing the seeds from the jalapenos which is where the heat lives.
- You’ll find that 27 ounces is a lot when looking for chilis, so you can buy them whole in large cans at the grocery store. They chop up easily in the food processor or blender and it’s much cheaper than buying several small cans.
More Delicious Chili Recipes
We adore soup season around here. Nothing beats a cold evening like a bowl of warm, nourishing soup or chili. Check out some more of our favorite chili recipes:
How to Make Pork Chile Verde
Chile Verde
Video
Ingredients
- 2 pounds pork diced (I used boneless pork ribs)
- 1 cup onion diced
- 14 ounces chicken broth
- 1½ teaspoon garlic powder
- 2 ½ tablespoons chicken stock
- 1 teaspoon celery salt
- 1 tablespoon cornstarch
- ½ teaspoon oregano
- 1 tablespoon cumin
- ½ tablespoon jalapeno
- 4 tablespoons chopped cilantro
- ½ tablespoon chili powder more or less, to taste
- 1 tablespoon green Tabasco sauce
- 10 ounces green enchilada sauce
- 27 ounces canned green chiles chopped or diced
- 8 ounces canned green chiles pureed
- 1-2 cans white beans drained and rinsed (optional)
- 1/2 teaspoon salt
Instructions
- In a large pot, brown the pork and drain.
- Add onion and chicken broth (will not cover meat entirely). Cover and simmer 1 hour, stirring often.
- Add garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Stir. Cover and simmer 1 hour, stirring often to avoid sticking.
- Add green enchilada sauce and stir. Simmer for 30 minutes.
- Add chopped green chilies and simmer for 15 minutes.
- Add pureed green chilies, white beans and salt to taste.
- Serve with cheese, sour cream, rice, chips and/or flour tortillas.
Notes
Nutrition Information
This is so good! I did the crockpot version and it’s on point! We love beans in our family so I did add like 3 more cans than it calls for. It makes a lot for my family so I was thinking of mixing it with rice and making frozen burritos for another day! Would be a great sauce for green enchiladas as well.
I want to make this on the weekend. You show avocado in the finished soup but do mention it in the recipe.
It is an optional garnish!
Delicious recipe 🙂 Thank you!
I have never used beans in my pork posole. I use a can or two of drained hominy. Either white or yellow. It depends on how much I make.
My mother taught me how to make the traditional Chile Verde recipe in our Hispanic home. One of the things that she taught me was to toss the pork in flour, then brown it slowly when you add your chicken stock or liquid that helps thicken. Made this recipe, it is excellent. A lot faster than traditional with lots of flavor. Great in the crockpot. Thank you for this recipe.
Love your recipes!! Thank you!!
the flavors in this are amazing!!!! and I didn’t even have cilantro. thank you!!!!!!!
Thank you for a great recipe. I made it for a chili contest at work and came in first place. I will be making it again, soon.
Awesome! Congratulations on the win!
I don’t know what I did wrong but it doesn’t taste good. I can’t believe this won awards. I didn’t cover it the first simmer so I added another can of chicken broth. Sorry but not a fan of this one.
Hi Karen, I am so sorry that your chili didn’t turn out well. Unfortunately that first simmer is crucial to the flavor of the soup. Adding an extra can of broth would definitely dilute all the spices and flavors that make this chili so good. Covering the pot keeps the moisture in so that the meat and onions can break down in the listed amount of chicken broth.
I don’t see in your recipe where you say to cover the meat during the first simmer. If not covering is going to negatively affect the dish, you should probably add that to the recipe.
Thanks for catching that – I edited the instructions for clarity.
Great recipe the best
This was a killer recipe!! I made it tonight. Easy and scrumptious!! My brothers favorite dish and I made it for his birthday “ Restaurant quality Sis” so happy.
So glad you guys all loved it!!
I have not tried this yet but am going to on Saturday, is 27 ounces of green Chiles correct?
Yep! It is a lot of green chiles but it is soooo good! You’re gonna love it!
I would use more broth so it’s not so thick, and be a little more generous with the spices per your taste. I like bold flavors. I also took the pork out 15 minutes before, shredded it, and then recombined. This recipe is DELICIOUS. First time making green chili and it was a huge hit.
Great pro tip Amit. I made this for the first time and incorporated a lot of your suggestions but I opted for diced pork and not shredded.
Would shredding the pork make it a pot of mushy pork with sauce?
This is a delicious recipe!! I used pork tenderloin because that is what I had on hand and it was great. I have never had to add salt and it was perfect with some fresh cornbread! 🙂
Made this for dinner last night and my husband and I both loved it!!
Always looking for new recipes and this soup sounds scrumptious!
This looks so delicious and tasty! My husband is going to love this recipe! I can’t wait to give this a try!
I love a good spicy chili and I’m always looking for new and original recipes. This green chili fits the bill!
Such a wonderfully comforting meal! So many incredible flavors. I love that you included instructions on how to make it in the slow cooker too! Yum!
EXCELLENT! I received a ton of compliments and took home the “Fan Favorite” award in my company’s Chili Cook Off. Thank you for posting!
What cut/type of Pork did you use?
I like to use boneless pork ribs!
The recipe is a keeper!! So delicious and so much flavor!! I always get TONS of compliments and people requesting the recipe!!
Did this recipe used to be made with chicken? I have made this recipe many times but it’s been a couple years. I have always used chicken because I thought that’s what the recipe called for. I never knew it was pork. Woops! Well I can attest to it tasting great with shredded chicken as well. 😂
Honestly, I’ve done it with both! I make a white chicken chili that is similar to this and they’re both great.
This recipe is delicious and perfect! Thanks!!
Very delicious and flavorful. I’d make sure to cover the pot when simmering the first 2 1/2 hours. Thank you for sharing this recipe. Really enjoyed making it and eating it as well.
You sat 2 Tablespoons chicken broth—do ya mean 2 cups ?
Nope! The recipe is correct!
I will be trying this recipe this weekend.
Chicken stock vs chicken broth (what’s the difference): Chicken stock tends to be made more from bony parts of the chicken, whereas chicken broth is made more out of the meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. [Foodnetwork(dot)com/recipes/chicken-stock-vs-chicken-broth]
The Best Green Chile Verde Soup! I tried so many of them and I was looking for that perfect one.
I just changed one thing. Instead of purred chilis from a can I add a pound of my mild roasted chilis from fall harvest. I keep them in a freezer at home. You can also buy them in a grocery store in a frozen section. It makes this Green Chile soup more flavorful. Thank you so much. Looking forward trying your other recipes.
Oh yeah, I would imagine the chiles from your garden would taste WAY better than canned! Thank you for coming back and sharing!
Has anyone ever made this in an instant pot yet?? Busy mom of 5 over here and if I can cut down the cook time that would be awesome!
I may attempt it and see how it turns out!
We haven’t made it in the IP yet but I am sure it would be great! Let us know if you try it and how it turns out!
I made this for a chili cook-off in my building tonight. I tweaked it just a tad. It was absolutely delicious and I won first place!!! Thanks for the recipe!!
Woohoo!!! That is amazing, congrats on the big win! Hope you walked home with an awesome prize (and leftovers! lol– it really heats up well. YUM!)
I doubled the recipe bc I live in a high-rise. Lots of tasters! There wasn’t an ounce left! I will most definitely be making this again!!!! DELISH!!! I also made homemade guacamole and cheese to top it off with! It certainly doesn’t even need toppings bc it’s that good!!! Thanks again!
Does anyone know how many calories are in this?
We don’t have calorie counts on our recipes yet, but all our recipes can easily be added to Nutrition Calculators online such as LiveStrong or My Fitness Pal. Hope this helps!
I made this yesterday for a St. Patty’s Day chili cook off and won first place! I sped up cook time by making the pork in the Instant Pot then moving everything else to stovetop.
WOOHOO!! That is awesome!! Congratulations!! Great idea using the Instant Pot for this recipe, too. Next time I am totally going to try that!
Just wondering how you would make this in a crockpot? The seasonings sound great and everyone’s comments are fantastic… any way you might try? Thank you
At the bottom of the recipe card, there are instructions on how to make in a slow cooker. Hope this helps!
I would like to use this for a soup exchange. Can you tell me how many servings this makes? Thank you!
I would say it serves 8-10 regular servings.. if people are just wanting a small amount, you should be fine keeping the recipe as it is. If it is the main course for everyone, I would consider doing 1.5x the recipe.
Just wondering if this is better the second day, like most other chilis are? Does anyone know?
Hi Roni- It is still awesome the next day… definitely just as good as (possibly even better than) the first day!
Oh dear…this looks amazing! I am definitely going to give this one a go…stat!!
How much does this recipe yield? I’m in a soup club and need to make 8 quarts. I’ve made this in the past and used pork butt. It was amazing.
Hmmm I haven’t measured it in quarts before. How many servings do you need?
I need like 11
Did you dice the pork butt before cooking as the recipe says or leave it whole to cook then shred?
What is the consistency of this; a slightly thick chili verde, stew or soup? Also, the serving size is 6-8, but what “size” is each serving? Thank you 🙂
It is the consistency of your typical chili verde.. maybe slightly thinner. Each serving size is considered a “bowl”, which should be about 2 c. Hope this helps!
I am planing on making this at our company fundraiser but want to know, can I make this with chicken instead of pork and get the same great results?
hmmm that is a good question… It will probably taste similar but probably not the same as the original. I don’t see why you CAN’T… Maybe try a half batch first and see how it turns out before making a ton for a fundraiser? Let us know how it turns out either way!
in your recipe it calls for 14oz of chicken broth and 2 1/2 Tlbs of chicken stock does it need both and what is the difference?
The difference is how the broth is prepared (chicken stock is usually the broth from the bones, chicken stock is usually the broth from the meat)… honestly, we usually just leave out the chicken stock 😉 but I left it in the recipe to be true to the original recipe
Made this for a chili cook-off at my work and it won the judges’ favorite and 2nd place overall! Thanks!
Woo hoo! Congrats on the big win! Glad everyone liked it!
I have a roast I would like to place in the crock pot the day prior to making this amazing recipe, do you have idea’s towards what spices I could rub on the roast to enhance its taste to accompany the recipe?
I usually like to rub the pork with a generous amount of Kosher salt. You can really add any herbs that you would like! Since it is a Mexican-type dish, I would probably add a little cumin, chili powder, paprika, oregano etc…
Is the measurement for chicken stock at 2 1/2 Tablespoons ????? It just seems like it seems like a really small strange and small amount. Where does the liquid for this stew come from?
Yes, that is correct. The base is from the chicken broth (14oz) found in the recipe above. Hope this helps!
I’m reading that combination of spices, cornstarch and stock as making a slurry tö thicken the recipe. If that’s the reason for it (I’ll find out this weekend when I cook it for the first time), I’ll add the spices and the jalapenos etc. and then that slurry towards the end of the cooking process. I’ve made a lot of chile and I think this recipe has the potential of being, as Tony the Tiger said, grrrrrREAT!
Let us know what you think!
I made this wonderful recipe for our annual chili cook off and took first place. It is sooooo good! It does take awhile to make, but well worth it. I also took second with your Cafe Zupas Chicken Enchilada Chili. Thank you for two delicious recipes!
That is awesome! So glad you won your cookoff! Congrats!!!! And the Enchilada Chili got second?! So cool!!!
maybe this is a silly question, but how essential is it to use celery salt? Will ordinary salt be ok without drastically altering the flavor?
It’s definitely not crucial, regular salt will work fine.
I have a chili cook off I will be competing in in a couple of weeks and am going to make a trial run of this recipe and take some to my chili taste-tester (a Hispanic co worker). I plan on using a pork roast and putting it in the crock pot whole, pulling it at the end. I love a roast that is fall-apart tender, and I think it would be phenomenal in this recipe. I find after shredding my meat, it helps absorb some excess liquid, which seems to be a concern when making this in the crock pot. I also find that for some reason the Randall’s northern beans in a jar helps lend a thicker consistency in stews and such. So I will try cooking the chili as mentioned and let you know how this pulled-pork chili verde turns out!
I am making this for a neighborhood chili cook-off & I did a trial run this past weekend. I really like the flavor & level of heat… I made it in the crockpot (I think the meat gets more tender), but I would prefer a thicker chili & I didn’t like the texture of all the pepper skins in it (because it was so cooked down). Would purréing more of the chili peppers solve this problem? What else can I do to thicken it up?
You can definitely try it that way– I am sure it couldn’t hurt!
This was a GREAT chili. I also won a Chili Cook-Off…took first place by a landslide. I did doctor the recipe a little though….I used a can of Salsa Verde in place of the pureed green chiles and I added a little cayenne pepper to give it a little heat . I think it needs the cayenne so it is not so savory and more like a chili. FYI I would add the cayenne a 1/2 a tsp at a time..stir and then taste. You can always add more, but you can’t take it away. 🙂
Woohoo! That is awesome! Great tips, too. So excited that you won!
This recipe was fantastic! Made it tonight. I actually substituted the pork for 2 lbs brisket and added yellow squash. It made the house smell amazing AND my fiancée was raving about it. I’m usually skeptical about people claiming recipes are “the best” but this is truly a keeper. Thanks for sharing! 🙂
Do you think Pork Butt/shoulder would be too fatty?
It would work, it would make the soup a little more on the greasy side though.
I’m making this right now – 2nd hour of simmering – and noticing the meat is a bit tough. Wondering what I’m doing wrong? I cut the pork (boneless country style pork ribs) into approx 1″ cubes, browned the meat in a pan and then added the onions and chicken stock (used low-sodium canned broth). It seems like the simmering in liquid is making the meat rubbery. will the meat tenderize/break down a bit through the simmering process? Excited to try this recipe – looks so good!
The best thing to do would be to keep cooking it until the meat gets tender. More time should do the trick. It should flake apart easily and be really tender.
Hi. I notice most of these comments are from 2015 but I just found your recipe. Do I cover this during the 2 hour simmer? After the enchilada sauce & then the diced chilies do I keep lid off to reduce down? I never know, when a recipe says simmer if that is lid on or off. It smells delish! QThanks!
You can keep the lid off during the simmer and to reduce. Hope this helps!
35 ounces of chilies sounds like it would be very spicy. Is there something I could substitute? Or is this not terribly spicy. My husband will only do mildly spicy foods. Thanks!
You can definitely substitute them out for the mild ones.
What kind of chiles do you use?
Jalapeños or like the Ortega roasted green chiles?
Like the Ortega roasted for sure! Jalapenos would be super hot!
Deliciousness. Thank you for sharing. I am Puerto Rican and absolutely love this recipe. My boyfriend was in love, and my friends loved it too.
That’s quite a compliment. Thank you! I’m so happy this was a success for you!
Do you know how much calories per serving? Thanks!
I’m sorry I don’t have the calories per serving. I recommend one of the following sites to calculate calories: http://www.myfitnesspal.com/recipe/calculator or http://www.caloriecount.com/cc/recipe_analysis.php. Thank you!
I use this to calculate recipes all the time and it works GREAT! You can specify brands you buy so you get it exactly right.
I am so confused by this recipe but I’ve read through the comments and don’t see that anyone else has had an issue with it. I am making it right now, and am I reading it correctly that you need to simmer just the pork, chicken broth, and onions for an hour, then add the spice mixture and simmer again for an hour? The chicken broth was reduced to almost nothing by the time the first hour was over, and the spice mixture was like a paste so it didn’t add much moisture to be able to simmer for another hour. And I’m not sure how it’s supposed to serve 6-8 with just the liquid from a small can of enchilada sauce and the pureed chiles. It looks delicious but I’m not sure it’s coming out right.
If you are afraid too much liquid is simmering out, you can always add more chicken broth. I have made it the way listed several times and the chili always goes far. You are getting 27 oz. of chiles and 10 oz. of enchilada sauce which should be a pretty sizeable base. Let me know how it ultimately worked out for you.
Made this chili for our chili cook-off at church and won 1st place! It’s delicious! Also so easy to make! Making it again for my family this weekend! Thanks for sharing this amazing recipe!
Congratulations! I’m so glad you like the recipe!
Making this as I type. I hope I’m doing this right!! 😀 Correct me if I’m wrong, but I simmer just the onions and pork for an hour, then add in the other ingredients and simmer for another hour? Is that right? Should I cover the pot while I simmer it? It is smelling good already!! So excited!
Hi! What is the serving size for this recipe? Did I miss it? Im entering our Company in a Chili Cook-off and we our to make AT LEAST 10 Gallons! I just wanted to get my math right 😉 Ill be making for a trial run, I hope everyone likes it and we can use this recipe! ‘
THanks!
Also, if you have any team name ideas, please share 🙂
Made this tonight and I have to say… I will be making this again! Sooo good! My family is hispanic so the foods we cook are very flavorful. But this chili topped it! #1 recipe in my book! Thank you for sharing
Wow! What a compliment! I’m so glad you liked it!
I made this recipe today for a church football playoffs “tailgaiting” party and Chili Cook-off Challenge and took first place, like many others who have commented here. There were 12 different chili recipes in the cook-off including a spicy veggie chili, a paleo chili, a sausage and mole sauce chili, and a seafood chili, which were all wonderful, too. I doubled the recipe and added 2 cans of corn as well. I goofed and only bought 2 small cans of diced green chilies instead of the large amount the recipe called for. But with an entire chopped jalapeno and all the spices, there was a wonderful flavor with just the right amount of heat. Thank you for sharing this recipe!
Congratulations! That is awesome!
Could one use ground pork in chili verde?
Absolutely! If you prefer ground pork – go for it!
This recipe also won me the title at the work chili cook off a few days ago. Sooooo good! I did substitute the larger amount of green chilies for canned tomatillos pureed.I still used a couple small cans of chilies. Will definitely be making this again. As a cook, the best compliment is when someone asks for the recipe. Several did. Highly recommend. Here’s a tip for a similar alternative. Leave out the enchilada sauce and just mix the success and pork, and it would make a delicious pulled pork sandwich (I used slow cooked country style pork ribs).
Congratulations! That is awesome! Thank you for sharing your added tips!
Hey there! NICE recipe…I’ve already made it once with great results, that was awhile ago. However, I’m looking at the recipe and wanted to verify the 2 1/2 tbsp of chicken stock….just seems like such a small amount. Thanks!
That is the recipe as I received it. It should be correct.. I am sure if you added more it wouldn’t hurt!
Do you know how many servings this makes? It sounds delicious! Thank you.
It serves about 6-8. 🙂
This recipe sounds so yummy! I need to make it ahead if time for a teacher luncheon. Do you think it will save in the fridge for a day and half then be still ok to heat up in a crockpot?
Yes, I think that would be fine!
I didn’t see anywhere how many servings this makes? I will be making this for a chili cook off too in the office (feeding at least 11) and if I win, it will be used in the community’s Christmas in the park annual cook off, feeding MANY! Thanks for your help and this great recipe!
It serves probably 6-8 🙂 Hope this helps! Good luck! Hope you win!!!!
I was going to do this stovetop… but saw how long you have to simmer. does it taste just as good in a crockpot? also im assuming you use fresh jalapeno yes?? finally 2 lb of pork seems like lot for a recipe that serves 6-8 ppl? would 1 lb be far not enough?
Yes, you can absolutely do this in a slow cooker! Also, when cooking, I actually prefer the jarred (or canned) jalapeños. They are already perfectly soft and have a nice flavor. You could probably get by with just 1 pound, it just won’t be as meaty. Hope this helps!
Quick question…my little family of three aren’t big into “spicy” things and we have a tendency to have steam come out of ears when we eat spicy things! Ha ha! So, what recommendations (outside of adding sour cream and cheese) can be done to lessen the spiciness of this soup? I want to make it but I’m afraid it MIGHT be too spicy for us. Thoughts? Recommendations? Thank you for all your wonderful recipes!
If you leave out the jalapeños and Tabasco sauce, it will taste just as good without all of the spiciness. Green chilies themselves usually aren’t that spicy 🙂
When my kids were younger I used to make everything up to the spicy part, then scoop out enough for them into a separate pot. I would then continue with the original version for my husband and I. As they grew older I would gently incorporate more and more spice into theirs. Now they will eat absolutely anything!
Thank you for the delicious recipe! I took first place at the Chili Cook-Off we had at work today!
What did you use for “chicken stock?” Jarred chicken stock base maybe?
You can use canned chicken stock or chicken broth is fine too 🙂
Thanks for the recipe! I made this for a chili competition, and it was picked for first place. It can be costly to make with all the little cans of chilies, so I thought that I would share that I was able to Use a bottle of roasted chilies from Costco. It was a 40 oz. bottle, I was doubling the recipe and so I also used two 7oz cans which gave me the total of the 54oz that I needed for doubling it. I then bought 1 lg can of whole chiles ( because that is cheaper) and ran it through my blender for the pureed stuff. I do wonder about the chicken stock? How is that different from the broth and where do you get that? I also have not seen a green Tabasco sauce? Where do you get that and what brand is it. I also experienced that it is thinner when done in the crock-pot vs. stove top but does not change the taste, and is so much easier in the crock-pot of course.
Yay yay congrats on first place! You can find the green Tabasco at ant grocery store usually with the other Tabasco sauces. I found mine at Walmart.
I have the same question as the previous poster — what is meant by chicken stock? I usually take that to mean homemade chicken broth prepared in a certain way — do you mean the concentrated chicken stock base often sold in jars? Making this tonight for a cook-off! Thanks so much.
You can use fresh chicken stock from a previous dish– I wouldn’t use the concentrated– too strong. You can use chicken broth if needed– it tastes just as good!
Are the jars of chicken base the same as chicken stock?
not sure if it’s available outside of az but we use 505 green chili. it is by far the best thing we have ever found and we use it in many many different things.
http://505chile.tvbgcommerce.com/greenchile.aspx
we get it at costco by the way
Tried this and my entire family absolutely LOVED it!!! My boys had three bowls each! It was spicy but the sour cream and a bit of grated cheese helped taper-off the heat. We don't have big cans here (in Hawaii) but I realized that the generic brand at Walmart is about a third of the price from everywhere else. Also, I didn't chop or puree ANY of the chilis, I even had a can of whole chilis and that oferred a nice variation in textures.
Can I just say that I absolutely LOVE and LOOK FORWARD to your entries; I think it's my favorite blog! Your recipes are amazing (and usually not too crazy-difficult)! Thanks so much for sharing. 🙂
Yeah it is 35 oz.
It is a lot of chilies! What I did was get a big can of whole chilies (they should be by the small cans) and chopped them up in the food processor. I found the big can of them at Winco. I have looked at Albertsons and they don't have the big cans so you might have to look around a little until you find a store that carries them.
It really takes 35 oz of green chiles???? How many little cans is that?
I used the Frozen green chiles that is put out by Buneo. They are Hatches Chiles. They come in a 1 lb 12 oz size and they have a smaller size also..They are chopped and ready to be used..
looks so good! i am going to try making it with chicken because i have some on hand.
This was fabulous!! Thanks for sharing. I took it to our Church trunk or treat on Halloween and I won the chili cook off with it. I used pork chops diced up and they worked great!!!Thanks for sharing your great recipes- Jessie (www.foodbringsfamiliestogether.blogspot.com)
Not a dumb question.. I used pork ribs. I will put that on the recipe. Thanks for catching that!
this might be a dumb question… what cut of pork do you use? chops, roast??? just wondering. it looks delicious! cant wait to try it
It's funny that you say that because my Dad is the same way. He loves the tomato based chili with beef and beans. I am making this for him tonight and he is pretty skeptical (but I am sure he will love it). I will let you know what he thinks!
Erica, I rarely stray from the standard beef and tomato version with red kidney beans which is real comfort food. However I like the seasonings in this one and I will definitely give it a whirl the next time I get a craving for chili. i may have to hunt a bit for some of the ingredients but I am pretty sure they are available here.
I am obsessed with this child, I barely make the tomatoe based chili now. I love my child but this recipe has won me over…I love hatch chili’s , it just adds the right flavor. I’ve even made spaghetti in a hatch chili sauce…was great! If you haven’t tried hatch peppers, please try….atleast once in your life!
This really is a great chili recipe that everyone loves. Thank you for sharing!
Holy smokes! I’ve placed year after year at my local chili cook-off, but I saw this recipe 3 days ago and beat out 7 other entries. YES, 1st place!
Full disclosure: I added Italian sausage, two other kinds of pork and otherwise didn’t follow this recipe “exactly” in the way of herbs and spices, (but who does?)
THANK YOU! Bragging rights for a yearly at
http://www.rabbitsfootmeadery.com
CONGRATULATIONS!!! That is so exciting!!! It sounds like you are a pretty awesome chili cook! Thank you for sharing your win!
Congratulations, John! Would you mind sharing the other kinds of pork you used?
John say no way