Saturday, January 18, 2020

Green Pork Chili #SoupSaturdaySwappers

This Green Pork Chili starts off by roasting the vegetables, searing the pork and then braising it until the meat is amazingly tender and flavorful.

Serve it up with some warmed tortillas and you have a complete, hearty meal........

It is time for Soup Saturday Swappers and I am hosting this month. I started this group several years ago and have a great bunch of bloggers that join me each month in sharing a soup/stew recipe based on a theme or ingredient.  We take turns hosting each month and we not only have a lot of fun but we get some awesome recipes out of the deal.  If you are a blogger and would like to join our group just leave a comment below and I will be happy to invite you.

This month I asked the group to share a hearty, comforting Main Course Soup or Stew.  Let's see what they brought to the table...........

I knew I wanted to make this recipe by Bobby Flay as soon as I saw it.  It calls for roasting tomatillos. red onions, garlic and jalapenos as the first step.  Unfortunately my grocer did not have any fresh tomatillos so I substituted jarred green salsa.  I also adapted the recipe to feed only 3 of us and I didn't add any cilantro.

While the veggies roasted I seared the pork in my dutch oven.  When the veggies were done, I gave them a quick pulse in the food processor and added them to the pot with the pork, salsa and chicken stock.  Into the oven for 2 hrs. and dinner was  served.

We eat a lot of  Main Course Soups/Stews during the cold winter months.  I find them so cozy and comforting when the skies are gray and the weather blustery. I can't wait to try out some of these new to me recipes being shared today.

#chili, #pork, #tomatillos, #soup,
Soups, Entrees, Pork
Yield: 3 servings

Green Pork Chili

Green Pork Chili

This Green Pork Chili starts off by roasting the vegetables, searing the pork and then braising it until the meat is amazingly tender and flavorful.
prep time: 30 Mcook time: 2 hourtotal time: 2 H & 30 M


  • 1 Red onion,  cut into chunks
  • 2 jalapeno peppers, seed and cut into chunks
  • 2 cloves garlic, peeled
  • 2 T. olive oil, divided
  • 1 lb. pork loin chops,  bone removed, cut into bite size cubes
  • 1 (16 oz) jar mild tomatilla salsa
  • 2 (14 oz) cans chicken broth
  • salt and pepper, to taste


How to cook Green Pork Chili

  1. Toss the onion, garlic and peppers with 1 T. of the oil.  Season with salt and pepper and place onto a baking sheet.  Roast in a preheated 400* oven for about 20 minutes, stirring occasionally, until starting to brown a bit.  
  2. Meanwhile, heat the remaining olive oil in a dutch oven over med high heat.  Pat dry the pork cubes and season with salt and pepper.  Add to the pot and sear until browned all over. 
  3. Add the salsa and chicken broth to the pork.  Remove vegetables from the oven, place into the bowl of a food processor and pulse two or three times until coarsely chopped.  Add this mixture to the pot with the pork, cover and place into the oven for 2 hrs, until the pork is fork tender.
  4. Serve with warm flour tortillas, if desired.


Adapted from a recipe by Bobby Flay
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Created using The Recipes Generator


  1. Sounds very similar to my Chile Verde, but I've never tried roasting the tomatillo's. I think I'll try it the next batch I make, which will be next week, since I just took the last one package out of the freezer this week.

  2. This sounds delicious. I love how you adapted for the lack of fresh tomatillos! I just want to grab that tortilla and stuff it with some of the chili right now!

    1. Yes, I filled two of those tortillas and then rolled myself out of the chair to do dishes LOL

  3. Your recipe sounds fantastic. I’ve seen variations on green chili stew, but it’s original to roast the vegetables instead of frying them.

    best... mae at

  4. I love the idea of roasted veggies - that must have added such great flavor!

  5. Your Pork Chilli looks so delicious!


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