Green Chili

READY IN: 4hrs 30mins
Recipe by Chef Wayne in Parker, Colorado

Comfort food from Colorado. This green chili is great on allot of things or serve alone. So make a large batch and freeze it or can it. My wife is kind of whimpy so it's not very hot. But when it is just me and the boys I double the Jalapenos Serve over burittos, eggs, tamales you name it is very good.

Top Review by Country Cook in Oklahoma

Really did like this..we just had a cold blast come in and this dish was perfect. Made for PAC 2009

Ingredients Nutrition

  • 5 tablespoons olive oil
  • 3 lbs pork roast, lean and diced
  • 1 onion, fine chopped
  • 6 garlic cloves, chopped (the more the garlic the less the heart burn)
  • 1 (27 ounce) can green chilies, puree
  • 1 (27 ounce) can tomatoes, petite chopped
  • 3 tablespoons flour, heaping
  • 6 jalapenos, puree. I use Embasa canned
  • 3 cups water
  • 12 cup white vinegar (if your going to can)


  1. Add olive oil to cover bottom of large pot.
  2. Brown diced pork.
  3. Add flour and stir until meat is well covered.
  4. Add onions, garlic, green chiles, tomatos and jalapenos.
  5. Mix well.
  6. Add water to cover all ingredients. Stir well.
  7. Bring to boil.
  8. Reduce heat to low and partialy cover, let simmer for around 4 hours.

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