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Family-Style (mild) Green Chili

Family-Style (mild) Green Chili - BRIENNE BOORTZ
  • Brienne Boortz
  • Family-Style (mild) Green Chili


3-4 lbs. boneless whole pork loin, diced

2 large yellow onions, diced

1 c. fresh garlic

4 oz. Mexican oregano

1 tsp. black pepper

2 oz. cumin

2 tbsp. olive or vegetable oil

2 gallons water

2 oz. chicken base

6 large tomatoes, roasted, peeled and chopped

1 bunch fresh cilantro, chopped fine

5 lbs. fresh Pueblo chiles, roasted, peeled and chopped

4 tomatillos, roasted, peeled and chopped

2 jalapeño peppers, roasted and peeled (optional)

1½ c. corn starch

½ c. cold water

salt to taste

sour cream, for garnish


Sauté pork, onions, garlic, oregano, black pepper and cumin with oil on medium heat for 10 to 20 minutes. Add 2 gallons water and chicken base, and continue to simmer. Then add tomatoes, cilantro, chiles and tomatillos (and jalapeños if using), and simmer for 40 minutes. Dissolve corn starch with the ½ cup cold water, add it, and simmer for 10 minutes. Serves 10 to 12.


This is an all-around great green chili that pairs well with summer and fall activities, especially tailgating parties and Sunday afternoon football. We like to serve ours with shredded cheddar cheese, fresh cilantro and a sour cream garnish, with two large flour tortillas on the side. It also pairs well in a meal with calabacitas, cornbread and cool, fresh melon.

— Submitted by North End Diner owner Jackie Houston

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