Green Chili Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Mexican green chili made with pork, tomatillos, green chilies, and spices, simmered until the pork is tender. Warming comfort food perfect for fall and cold-weather gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 pounds boneless pork shoulder roast (or pork butt, extra fat trimmed, cut into 1-inch chunks)
- salt and black pepper (to taste)
- 4 tablespoons olive oil (divided)
- 1 medium yellow onion (diced)
- 1 pound tomatillos (husked and quartered)
- 12 ounces mild diced green chilies (canned, or frozen, not drained )
- 2 cups cilantro (packed, leaves and stems)
- 4 cloves garlic
- 2 jalapeños (seeded)
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 4 cups chicken stock (divided)
- 14.5 ounces fire-roasted diced tomatoes (1 can)
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 2384mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 600mg
- Calcium
- 128mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2384MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.