Winner at the 2012 Denver Chili Fest. This is a classic chili verde, easy to make.
Nettie's Traditional Green Chili
Prep time
Cook time
Total time
This was the winner in the 2012 Denver Chili Fest "Soups & Chilies" category. It was a real favorite with the crowd & disappeared in no time!
Author: Nettie Wood
Recipe type: Green Chili
Serves: 8
Ingredients
- 2 pounds pork stew meat, cubed in bite size pieces.
- 10 to 12 Fresh tomatillos (cubed)
- 1 cup coarsely chopped onion
- 14 oz. Swanson Chicken broth
- 10 to 12 fresh roasted, peeled and seeded green chiles. I use Hatch. They have the best flavor! I love very hot chile but usually use medium so everyone can enjoy it!!!
- 2 to 3 fresh jalapeno's diced and seeded
- ¼ cup flour
- Spice Mix Ingredients:
- Fresh Garlic (3 or 4 to taste)
- 1 Tsp Onion powder
- 1 Tsp Garlic powder
- 2 Tbsp. cumin
- Salt and pepper to taste
Instructions
- Salt and pepper the pork and sprinkle the flour over. Brown and drain.
- Add, onions, tomatillos, jalapeno's and green chiles and seasonings. cook until soft and lightly brown.
- Pour the Chicken broth in a crock pot and turn on high. Add the browned pork mixture.
- Cook on high for 5 to 6 hours. Add more broth as needed. Not too thin or too thick!
- Turn the crock pot on low for a couple more hours. The heat comes from the green Chiles. Use Hot Hatch Green Chiles if that is what you like!!
Easy and traditional, one to make again and again.
Tomatillo’s and cumin ruin what a good green chili is suppose to taste like. The tomatillo’s make the chili taste vinegary and sour. Green chili should be smoky and hot. I followed the recipe exactly as stated and had high hopes for it. Just didn’t do it for me. I wouldn’t say this is “traditional green chili”, because it’s not.
Sorry Nettie.
Hate to say it, but in Denver(lived there for 30 years) tomatillos have generally never been used in green chili. Their use is pretty recent in the area. I cant stand looking up Denver style green chili recipes and see so many people posting recipes to more of a Mexican or central American style. In Denver, TEX MEX rules, and always has, and simple pork, chilies, onion, garlic and a couple spices are just about all that’s even been needed…at least prior to the yuppinization of the state.