Green Pork Chili - Monday Night Martha

Is it too much to ask to want the relaxed, restored feeling of the weekend to extend into the work week - just a bit? We don't think so. In fact one of the ways that helps us ease into the week is to make a big pot of something - it helps reduce the cooking stress on a Monday or Tuesday night. And, with any luck it's even better the second time around after the flavors have a chance to really blend. 


It is this yearning - to be cradled into the new week - that leads to us make this Martha recipe for Green Pork Chili. We always like having green chili on hand, so we decided to try Martha's version. 

The recipe calls for a pound of tomatillos, 4 pounds boneless country-style pork ribs, 2 cans diced green chili, one large onion, 5 garlic cloves, and 2 jalapeno peppers. 


Begin by pureeing the tomatillos in a blender. Then, brown the pork (cut into ½ inch chunks) in batches. Add the meat back to the pot and add tomatillos, chilies, onion, etc. along with one cup of water and season with salt and pepper. The only substitution we made was to add a cup of beer in place of the water. Then you let the whole thing simmer for 2 hours. 


We made a pot of beans and some rice to accompany our green chili. 

We thought Martha's green pork chili had a nice flavor, and the meat was so tender it fell apart under the slightest pressure of the fork. If anything, though, we would throw in an extra jalapeno or two. 

The best part is thinking how the leftovers tonight might be eaten tonight. Will we make burritos and pour the green chili over the top, or maybe served with fried eggs and smothered with cheese?



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