Mexican Green Chilli


Mexican Green Chilli

A spicy dish that can be served several ways!

Servings 6


2 lbs pork (cut into 1/2  inch chunks)

15 oz green chilies

4 medium tomatillos (chopped)

1 medium onion (chopped)

4 large jalapenos (finely diced)

1 small can diced tomatoes

4 cups chicken broth

2 tbsp all purpose flour

½ bunch cilantro

4 large cloves garlic

1 ½ tbsp garlic powder

1 ½ tbsp cumin

1 ½ tbsp onion powder

1 tbsp chili powder

Salt and pepper (to taste)


  1.  Season pork with salt, pepper, and remaining seasonings.
  2. Dredge in flour.  In a hot sauté pan (on high), pour 1-2 tbsp of olive oil.  Brown on all sides (approximately five minutes).  Remove from sauté pan and place in slow cooker.
  3. In same pan, place 1 tbsp of olive oil and remaining vegetables (saving garlic for last).  Sauté in pan while scrapping bottom bits.
  4. After vegetables have sweated out (approximately 5 minutes) add broth and bring to boil.  Boil for 5 minutes.
  5. Drain can of tomatoes and add to slow cooker.
  6. Pour broth and vegetables into slow cooker.  Cover and place on high.  Cook for 6-8 hours.

Options: Add potatoes during last 45 minutes of cooking for a stew.  Serve with Mexican Crema, Sour Cream, and/or cheese.  Serve with warm tortillas or top burritos, eggs, hashbrowns.

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