Green Chili

Name: Green Chili
Yield: Makes 10 cups (2.5 l); 4 to 5 main-course servings
Cuisine: American
Ingredients: 1 small bunch cilantro, leaves and 2 inches of stems only, coarsely chopped; 1 teaspoon kosher salt, or less if using commercial broth; Juice of 2 medium limes; Freshly ground black pepper, to taste; Chopped jalapeños; Sour cream; 3 pounds (1.4 kg) boneless pork shoulder, cut into 1-inch (2.5-cm) cubes; Coarsely chopped cilantro; 8 medium cloves garlic, smashed, peeled, and coarsely chopped; 2 cups Enriched Pork Stock, Basic Chicken Stock, or commercial chicken broth; Warm flour tortillas; 8 medium jalapeño peppers, 4 seeded and coarsely chopped, 4 just coarsely chopped; 1½ pounds (675 g) tomatillos, husked, rinsed, and coarsely chopped (4 cups); 2 large bunches scallions, white part only, cut across into ¼-inch (.5-cm) slices

Preparation info

Makes 10 cups 2.5 l ) ;
4 to 5
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is a very different bowl of heat from the Chili Pork Stew. It is milder and has a speckled green color that comes from the coriander and jalapeños.

Have warm flour tortillas, sour cream, extra jalapeños, and cilantro on hand for a simple warming meal.

Ingredients

3 pounds (1.4 kg) boneless pork shoulder, cut into 1-inch (2.5-cm) cubes
8 medium cloves

Americas
United States
Stew
Main course
Soup

Method

In a medium saucepan, working in batches, brown the meat over high heat. As each batch is finished, set it aside. Lower the heat to medium. Return all the meat to the pan, add half of the garlic, and cook, stirring, for 1 minute, without browning. Stir in the stock. Bring to a boil. Lower the heat, partially cover, and simmer, stirring occasionally, for 45 minutes.

Stir in the jalapeños