Weekly Recipes

Rick’s Plain Ol’ Fryingpan Green Chili


Rick's Plain Ol' Fryingpan Green Chili
Prep time
Cook time
Total time
A hot, flavorful, Colorado-style green chili. Easy to make, hard to screw up.
Recipe type: Green Chili
Serves: 12
  • 1½ - 2 lbs pork (your choice of cut). Cut into ¾" chunks.
  • 3 medium-sized tomatillos cut into ¾' x ¼" strips.
  • 1½ large sweet onions, diced.
  • 1 large garlic bulb minced.
  • 4 tbs olive oil, divided.
  • ⅓ cup flour.
  • 1 tsp pepper.
  • 1 tsp oregano
  • 2½ tsp cumin, divided.
  • 3 15oz. cans chicken broth.
  • 5 4oz. cans HOT Hatch diced green chiles
  • 2 4oz. cans whole green chiles cut into 2" strips.
  • 1 7oz. can Embassa Salsa Mexicana.
  • 1 15oz. can petite diced tomatoes.
  • Water
  1. Place 3 tbs olive oil, pork, 1½ tsps cumin and flour in a plastic bag and shake.
  2. Combine rolled pork, onions and garlic in a large skillet with 1 tbs olive oil and brown over medium heat, stirring regularly .
  3. While pork is browning, combine chicken broth, green chiles, tomatillos, diced tomatoes, Embassa salsa, pepper, oregano and 1 tsp cumin in a large dutch oven and heat over a medium flame.
  4. When pork mixture is done stir into dutch oven mixture, add a cup or so of water and heat to boiling. Reduce heat and simmer for at least an hour stirring often.
  5. During simmer time extra cumin, pepper, sometimes, but rarely salt and water may be added for taste or thickness.
I have found Embasa Salsa Mexicana at a few Albertsons - but it does not seem to be in most grocery stores. Call around first! If you can't find it, just substitute another red salsa.


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