Best Green Chili Pork Ever

I made Green Chili Pork for the first time last night. It was incredible. Special thanks to Nadia at Mando’s Mexican Food for the tips. Here is the recipe I used…

  • 1.85 lbs of Pork Stew Meat, cubed
  • 2 tablespoons of butter
  • 3 tablespoons of flour (I used whole wheat flour)
  • 4 tomatillos
  • 3-4 jalepenos
  • 1 can of green chilis (I will be using fresh next time)
  • 1 onion
  • 7-10 mystery Chilis (Nadia gave them to me)
  • 3.5 cups of water
  1. I heated a frying pan to medium-high heat, melted the butter, and browned the pork. I waited until later to chop/shred the pork up, next time I will do it at this step.
  2. After the pork starts to brown and is cooked through, take it off the burner and let it cool slightly. Sprinkle cooled pork with flour. I used a spoon to roll around the pork to ensure a decent spreading of flour.
  3. While the pork is cooking and cooling, blend the other ingredients to your preferred consistency. I did it pretty darn blended.
    WARNING – the mystery chilis and jalapenos have a direct relationship to the heat. ADD AT YOUR OWN RISK.
  4. Add the blended mix to the pork pan and allow it to simmer covered on medium heat for ~30 minutes, stirring occasionally.
  5. Remove lid and continue simmering for 10 minutes.
  6. Serve, enjoy, and savor.

It should serve 3-4 people, depending on their appetite. We served it in tortillas. It would be good alone.

Extra Credits for Nadia because she provided the mystery chilis and the tip on the tomatillos instead of a lame tomato sauce. Mando’s is AWESOME!

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