Green Chile with pork

Total Time: 3 hours
Serves: 8
Green Chile with pork
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  • 10 tomatillos
  • 4 lbs. boneless pork shoulder
  • 2 Tbls. olive oil
  • 1 Tbls. chicken bouillon powder
  • 3 cloves garlic
  • 1/2 onion
  • 4 jalapeño chiles
  • 3 potatoes
  • Corn tortillas


  1. Peel the papery wrapping from the tomatillos and wash them. In a blender, blend the tomatillos, bouillon, garlic, jalapeño and onion. If too thick, add a little water.
  2. Remove excess fat from pork and cut into large chunks. Wash the potatoes and cut them into small pieces.
  3. In a large frying pan, brown the pork well in the olive oil. Reduce heat, add the tomatillo salsa and cover, cooking until pork is tender (about an hour). Add the potatoes about 20-30 minutes before the hour is up. Add water as needed so that meat and potatoes are covered in liquid.
  4. Serve with warm corn tortillas and a fresh salad.
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