Green Pork Chili

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This dish happens to be mine and my husband’s favorite. I prepared this similar to what I prep for any chili. For this recipe, I used tomatillo for the sauce based. It turned out very good. My husband even asked me to make again this green chili for later use. I have added some Asian ingredients to cook this dish and as a result I can call it my own fusion chili. It is very easily if you cook it in a pressure cooker, so that the pork will be extremely tender and soft.





3 pounds pork sirloin/pork shoulder roast, boneless and skinless, cut into cubes

2 cans Green Sauce

2 cans (7oz) diced green chilies, drained

3 cups chopped fresh tomatillos

1½ large red onions, peeled and diced

1 large habanero chile, finely diced

8 jalapeno peppers, diced

3 cups water and 3 cups chicken broth

¼ cup dried oregano

1½ teaspoons salt

1½ tablespoons garlic powder

2 tablespoons cumin powder

2 tablespoons dark soy sauce

2-3 cans black bean, drained well

1 can dark kidney bean, drained and mashed

3 tablespoons canola/vegetable/corn oil


Heat a pressure cooker/heavy base pot with canola/vegetable/corn oil over medium-high heat. Add the pork cubes and stir-fry till the flesh has turned opaque. Add diced red onions, finely chopped habanero chili, jalapeno and stir-fry till onions are translucent. Add dried oregano, salt, cumin powder, garlic powder and stir to combine with pork mixture. Add green sauce, dark soy sauce and stir to combine, then add water and chicken broth, stir vigorously until all the mixture are totally incorporated well.

Bring to a boil and then covered, bring the heat to low and simmer for 40-45 minutes (if you are using a heavy pot) and remove cover and then add the mashed kidney beans and black beans and stir well combine with the pork mixture and cook for another 20 minutes uncover until thicken consistency (your preference); and if using pressure cooker, cook (I always use pressure cooker to cook any chunky meats dish. Always follow the Manufacturer’s Instructions carefully) for 30 minutes on medium heat. Remove from the heat to the sink and run with cold water to cool before opening the cover. Return to the heat and add mashed kidney beans and black beans; is the time for you to add more seasoning and bring to a boil; covered and cook for another 30 minutes.

Serve the pork chili in a deep bowl with some tortilla chips or fresh tortilla.


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