Anyone have a good green chili recipe?

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Meat Mopper
Original poster
OTBS Member
Feb 13, 2006
Chillicothe MO
While reminising about the good old day's with my sister the other day we started trying to find a green chili recipe and have had no luck. Let me better explain what we're looking for. When young we would go to a freinds Superbowl party and he always served a dish that he called green chili. It had shredded pork in a spicy "gravy" that was an opaqu green color. I assume there must have been some sort of chili pepper involved in the recipe but other than the shredded pork I'm at a loss for the rest of this tasty treat. He always served it with warm tortillas. If this is ringing a bell with anyone I'd love to know what you put in yours.
There are quite a few dishes in mexican cuisine that might fit that bill, and I have all the recipes. I'm not actually Mexican, I'm an English/Dutch/Italian guy from Michigan, but I've been studying Mexican food for some time now.

The main part of the green color is probably coming from Tomatillos. If you're not familiar with them, they're like little firm green tomatoes that grow with a papery skin on the outside that peels/falls off. I'm sure there's chilis in there too. Tomatillo and pork is a classic combination.

Was the sauce pretty smooth and about the thickness of gravy? Then it is probably a green mole. If it was chunkier, then it's probably just a tomatillo sauce. Any other memories? Let me know and I'll post some recipes...
It was a smooth green sauce the consistancy of gravey so the mole sauce is sounding more on the right track. Can't wait to see your recipe.
Hmm, in reading your description Jene the first thing that popped into my mind was Chili Verde

Here is a recipe that I use, it calls for lean pork but I have used leftover Pulled Pork. When using the Pulled Pork- sautÃ[emoji]169[/emoji] the onions in some vegetable or olive oil before adding the pork.


2 lb. lean pork - cut into cubes or grind using a course plate (leave some fat on for flavor)
1 lg. onion, chopped
Salt and pepper to taste
2 cloves garlic, crushed
1/2 tsp. cumin seed, crushed
1/2 tsp. cilantro seed, crushed (also known as coriander)
6 fresh tomatillos (depending on size)
1 lg. can green chilies, roasted (Ortega brand is good), chopped
6 fresh peppers (mild, medium or hot)

Place meat, onion, salt and pepper into cast iron pot and brown lightly, add green roasted chilies.

Crush seeds and garlic and soak in 1 tablespoon hot water for 1/2 hour, then add it to the meat mixture.

Prepare tomatillos by removing husks, washing and cutting into quarters. Chop fresh chili peppers and place tomatillos and peppers into blender and reduce to a sauce.

Add half of the sauce to the pot and retain the rest for spreading over the burritos.

Reduce heat to “low†and cook until meet is tender. To serve - use fresh flour tortillas and use as a filling for burritos, or serve as a stew with the tortillas on the side.
When I'm in a pinch, I use the recipe, and the bottle, on the LaPererida Think and Chunky Chili Verde for Pork Chili. Good stuff when time is constrained to make your own from scratch.
If the guy called it green chile I would be willing to bet the farm it was green chile stew. A very popular dish here in New Mexico and can be served over enchiladas or anything really or can be eaten like a stew with tortillas.
It would have had a light green color broth with bits of pork and green chiles and maybe even potatoes. (How smooth he makes it is all personal prefrence) If this sounds like what your looking for I can get you some recipes. Let me know. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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