Lesley S Green Chili Recipe

Back to Lesley’s Green Chili All Reviews for Lesley’s Green Chili - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Lesley’s Green Chili Recipe Summary prep: 40 mins total: 2 hrs 10 mins Servings: 6

Ingredients Ingredient Checklist 3 pounds tomatillos (husks removed), washed 1 tablespoon vegetable oil 2 pounds boneless pork shoulder, cut into 1/2-inch pieces 1 large white onion, diced small 2 poblano chiles, diced small 3 jalapenos, diced small Coarse salt and ground pepper 3 garlic cloves, minced

Cook’s Notes Suggested toppings: chopped fresh cilantro, sour cream, chopped white onion, and crumbled tortilla chips. For a heat-and-eat bowl of chili, let chili cool completely, then refrigerate in an airtight container, up to 3 days. Chili can be frozen up to 3 months.

Gallery Lesley’s Green Chili

Recipe Summary prep: 40 mins total: 2 hrs 10 mins Servings: 6

Gallery

Lesley's Green Chili

Lesley’s Green Chili

Recipe Summary prep: 40 mins total: 2 hrs 10 mins Servings: 6

Recipe Summary

prep: 40 mins total: 2 hrs 10 mins

Servings: 6

prep: 40 mins

total: 2 hrs 10 mins

prep:

40 mins

total:

2 hrs 10 mins

Servings: 6

Ingredients

3 pounds tomatillos (husks removed), washed 1 tablespoon vegetable oil 2 pounds boneless pork shoulder, cut into 1/2-inch pieces 1 large white onion, diced small 2 poblano chiles, diced small 3 jalapenos, diced small Coarse salt and ground pepper 3 garlic cloves, minced

Directions

In a food processor, puree tomatillos until smooth. In a large Dutch oven or other heavy pot, heat oil over high. Add pork and cook until browned, 9 minutes. With a slotted spoon, transfer pork to a plate. Add onion, poblanos, and jalapenos to pot and cook until onion is translucent, 4 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Return pork to pot and add tomatillo puree and 2 1/2 cups water. Bring to a boil over high. Partially cover, reduce heat, and simmer until pork is tender, 1 1/2 to 2 hours. Season to taste with salt and pepper.

Cook’s Notes

Suggested toppings: chopped fresh cilantro, sour cream, chopped white onion, and crumbled tortilla chips. For a heat-and-eat bowl of chili, let chili cool completely, then refrigerate in an airtight container, up to 3 days. Chili can be frozen up to 3 months.

Reviews (3)

 Add Rating & Review     35 Ratings   5 star values:        3    4 star values:        8    3 star values:        21    2 star values:        1    1 star values:        2

Reviews (3)

Add Rating & Review     35 Ratings   5 star values:        3    4 star values:        8    3 star values:        21    2 star values:        1    1 star values:        2

Add Rating & Review

35 Ratings 5 star values: 3 4 star values: 8 3 star values: 21 2 star values: 1 1 star values: 2

5 star values: 3 4 star values: 8 3 star values: 21 2 star values: 1 1 star values: 2

Martha Stewart Member     Rating: 5 stars       11/29/2018   Although this is not a fiery chili, it is a very flavorful chili. It was my first time cooking with tomatillos. I wouldn't want a very hot chili with pork, a rather delicate meat that should never be overcome with overwhelming flavors. I added the recipe to my file.  

Martha Stewart Member     Rating: 1 stars       03/22/2017   I made this recently and it was very disappointing. Disappointing to the point of not eating it. It had very little flavor, and that was with the changes noted below. I made this hoping to have it for dinner, but I took one bite and decided to forget it. Waste of time and money. I don't know what this recipe needs, but it severely lacks in flavor. And it was so watery compared to the picture, even after following the instructions to a "T". Would not recommend this recipe.  

Martha Stewart Member     Rating: 4 stars       11/18/2016   This was a good recipe, but I made quite a few changes to be honest. I used rotisserie chicken - shredded, added a cup of frozen sweet corn, a can of navy beans and a cup of chicken stock in place of a cup of water. It probably would have tasted amazing if I used all chicken stock. The recipe is a good base to start with. I usually hate when people review and completely change the recipe, so I'm sorry to be one of them...but I just thought it needed more.

Martha Stewart Member

Rating: 5 stars 11/29/2018

Although this is not a fiery chili, it is a very flavorful chili. It was my first time cooking with tomatillos. I wouldn’t want a very hot chili with pork, a rather delicate meat that should never be overcome with overwhelming flavors. I added the recipe to my file.

Rating: 5 stars

Rating: 1 stars 03/22/2017

I made this recently and it was very disappointing. Disappointing to the point of not eating it. It had very little flavor, and that was with the changes noted below. I made this hoping to have it for dinner, but I took one bite and decided to forget it. Waste of time and money. I don’t know what this recipe needs, but it severely lacks in flavor. And it was so watery compared to the picture, even after following the instructions to a “T”. Would not recommend this recipe.

Rating: 1 stars

Rating: 4 stars 11/18/2016

This was a good recipe, but I made quite a few changes to be honest. I used rotisserie chicken - shredded, added a cup of frozen sweet corn, a can of navy beans and a cup of chicken stock in place of a cup of water. It probably would have tasted amazing if I used all chicken stock. The recipe is a good base to start with. I usually hate when people review and completely change the recipe, so I’m sorry to be one of them…but I just thought it needed more.

Rating: 4 stars

All Reviews for Lesley’s Green Chili

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lesley’s Green Chili

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (3)#

All Reviews for Lesley’s Green Chili#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (3)

All Reviews for Lesley’s Green Chili