Beazell's Cook Book

Pork Green Chili - Chili Verde

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Pork Green Chili - Chili Verde  




2 pounds pork butt roast

4 tablespoons vegetable oil

Beazell's Cajun Seasoning, to taste

5 (14-ounce) cans chicken broth

9 - 11 cups water

1 large onion, chopped

2 tablespoons minced garlic

2 poblano chilies, chopped

2 Anaheim chilies, chopped

6-8 tomatillos, chopped

2 serrano chilies, minced

1 (14 1/2-ounce) can stewed tomatoes, with juice

2 (7-ounce) cans green chilies, pureed

2 to 3 tablespoons ground cumin

1 teaspoon Mexican oregano

1 cup all-purpose flour

Salt, to taste

Garnishes – chopped Cilantro, sour cream, shredded sharp Cheddar Cheese



Liberally season the pork butt with Beazell's Cajun Seasoning. Sear the pork in approximately 2 tablespoons vegetable oil until thoroughly browned. Add 5 cans of chicken broth and 7 cups of water. Bring to a simmer and cook covered for approximately 3 to 3 1/2 hours.

Sauté the onion and garlic in the remaining 2 tablespoons of vegetable oil until the onions are translucent being careful not to burn the garlic.

Once the pork is falling apart, remove it from the pan and shred. Save the cooking liquid and then return the shredded pork back into the reserved cooking liquid. Add the sautéed onions and garlic and other remaining ingredients except the flour and 2 cups of water.

Bring the mixture to a boil, then reduce heat and simmer for 1 1/2 hours.

In a bowl, thoroughly mix the 2 cups water and 1 cup flour, making sure there are no lumps. Add this mixture to the chili a little at a time until you achieve the thickness you prefer. Taste and add additional Beazell's Cajun Seasoning and salt as needed.


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