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RECIPE: Speedy Green Chili

written by

Sarah Hayes

posted on

September 24, 2020


This recipe is great for a hearty meal that is quick enough to come together after work. It’s a little spicy, wholesome, and reminds me of the chilis the New Mexico branch of the family served in my youth.


~1 lb ground pork

Salt and pepper

1 lb tomatillos or use the end of season green tomatoes from your garden!

1 Anaheim or Poblano chile pepper

5 cloves garlic

2 jalapenos

½ bunch cilantro

2 tbsp olive oil

2 yellow onions

½ tbsp dry oregano

2 c broth


  1. In a heavy pot, heat olive oil over medium high heat. Add chopped onions, 2 minced garlic cloves, ground pork, and a little salt and pepper. Separate ground meat into small bites and cook through until the meat isn’t pink. Turn off heat if the meat is done before you are ready to combine everything.
  2. Meanwhile, preheat the broiler and broil the tomatillos (washed, husked, and halved) skin side up, remaining garlic still in the husk, and the poblano or Anaheim pepper (turning frequently so the skin releases from all sides) for 5-7 minutes on a cookie sheet. Take them out and allow to cool until the pepper and garlic are easily de-skinned.
  3. Wash and coarsely chop cilantro. Halve and de-seed jalapeno peppers. Add the cilantro, jalapeno and everything you just broiled, including any juices from the pan, to a blender. Blend until smooth.
  4. Add broth and tomatillo mixture from blender to the heavy pot with the pork. Bring to a boil and simmer for at least 30 minutes.
  5. Serve and enjoy! Additional cilantro, sour cream, tortilla chips, and shredded cheese work great as garnishes.

Get the ingredients:

Find our amazing pasture-raised ground pork in our online store. Click below to view the product and order online.


View Pasture Raised Ground Pork Online

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