Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork and Tomatillo Chili Recipe
    Lost? Site Map

    Pork and Tomatillo Chili

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    SteelerSue's Note:

    I found the original recipe in the LA Times when I was on maternity leave 17 years ago. I have made it many, many times and tweaked it to make it my own. It takes some time prepping all the veggies, but it is worth it. Most of the time, I will double this recipe. It also freezes well. We usually serve it over rice with sour cream and sliced avocado.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine orange juice, beer and tomatillos in a large Dutch oven. Cook over medium heat about 20 minutes. Set aside.
    2. 2
      Heat peanut oil in large skillet. Add garlic cloves and cook 2 minutes. Add 1/3 of the cubed pork and season to taste with salt and pepper. Brown pork on all sides, remove pork and garlic with slotted spoon and add to tomatillos. Brown remaining pork in 2 batches, seasoning each batch with salt and pepper, adding to tomatillos when finished.
    3. 3
      Add sliced onions to the skillet and lightly brown. Add to tomatillo and pork mixture.
    4. 4
      Mix in tomatoes, jalapeno chilis, crushed red pepper and cilantro. Cover and cook over low heat 2 hours.
    5. 5
      Add drained beans. Cook, uncovered, 1/2 hour more. Adjust seasonings to taste.

    Ratings & Reviews:

    • on November 18, 2007

      25

      This was ok for something different.I did not use black beans.used Trappeys jalapinto pinto beans.thanks Steeler Sue

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pork and Tomatillo Chili

    Serving Size: 1 (556 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 903.0
     
    Calories from Fat 405
    44%
    Total Fat 45.0 g
    69%
    Saturated Fat 13.9 g
    69%
    Cholesterol 151.9 mg
    50%
    Sodium 142.9 mg
    5%
    Total Carbohydrate 61.5 g
    20%
    Dietary Fiber 17.7 g
    71%
    Sugars 13.0 g
    52%
    Protein 60.2 g
    120%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites