Green Chili

"In honor of the ingredient of the month, I'd like to share this pot of joy with you!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 15mins
Ingredients:
17
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • In a fairly large soup pot, heat olive oil.
  • Sautee garlic until golden, then add onion.
  • Sautee until it begins to become translucent, then add pork.
  • Salt and pepper to taste.
  • Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
  • Add all remaining ingredients.
  • Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
  • Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
  • Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
  • Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Fabulous chili cg! The flavor was amazing. I used 1 pound of boneless pork chops, and 1 pound of ground pork. And I didn't have any cumin seeds, so I ended up using 2 tbsp of ground cumin--yum! I also had to sub white wine vinegar for the red--someone finished it and didn't tell me, lol. Anyway, everything else was done just as your recipe says. If anyone is thinking that 2 onions is a lot, trust me, it isn't. They really cook down. So--the meat was very tender and the chili simmered for about 1 1/2 hours. The house smelled so good. I would make this again in a heartbeat--beans and all! Oh! You HAVE to put the grated cheese and dollop of sour cream on your bowl of this chili--it is delicious! Thanks cg! :)
     
  2. We really liked this chili! Cut down to 1/2 recipe. I didn't end up adding all the water and let it cook for 2-3 hours to make it a little thicker (with lid off). The long cook time also made the pork really tender. Didn't have any fresh jalapenos, so used a little jarred pickled ones with a little brine added in. My toddler son ate my whole bowl, even though it was a little on the spicy side!
     
  3. After reading the reviews I added only 1qt water, simmered it a couple hours uncovered, add an extra jalapeno and 2 habanero peppers (if you love spice food its a must) and it was EXCELLENT!!!
     
  4. This was the best chili I have ever had. As another reviewer said, there was too much water but after I let it cook down for 2 hours, it was the best flavored chili ever! I used only 1lb of ground turkey instead of the 2 lbs of pork to make it healthier and I cut the cumin in half since my husband doesn't like it much. I left out the cumin seed altogether. I also substituted 2 TBS of dried cilantro since I did not have fresh. This is a keeper for sure! Thank you.
     
  5. Good flavor! A bit too much water for my taste, but that will be easily remedied the next time I make this.
     
Advertisement

Tweaks

  1. This was the best chili I have ever had. As another reviewer said, there was too much water but after I let it cook down for 2 hours, it was the best flavored chili ever! I used only 1lb of ground turkey instead of the 2 lbs of pork to make it healthier and I cut the cumin in half since my husband doesn't like it much. I left out the cumin seed altogether. I also substituted 2 TBS of dried cilantro since I did not have fresh. This is a keeper for sure! Thank you.
     
  2. This is my new favorite chili recipe! I adapted it for my large crock pot. I used very lean stew beef instead of pork, and 6 cups low sodium beef broth instead of boullion and water. I put everything in the crock pot except the beans and cilantro and let simmer at 250 degrees (low) for 8 hours. I added the beans and cilantro 1/2 hour before serving.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes