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    You are in: Home / Recipes / Pork and Tomatillo Chili Recipe
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    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.

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    Units: US | Metric


    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


      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


    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
    Total Fat 45.0 g
    Saturated Fat 13.9 g
    Cholesterol 151.9 mg
    Sodium 142.9 mg
    Total Carbohydrate 61.5 g
    Dietary Fiber 17.7 g
    Sugars 13.0 g
    Protein 60.2 g

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