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When it’s chili roasting season, I always buy a bunch and make this tasty recipe.

Larry's Green Chili
Recipe type: Main
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 pounds pork shoulder, cubed
  • 1 tablespoon olive oil
  • 8 cloves of garlic, diced
  • 2 yellow onions, diced
  • 4-5 Roma tomatoes, diced
  • 1 quart fresh roasted Hatch or Pueblo green chilies (or 2 small cans), peeled and chopped
  • 1 bunch cilantro, chopped
  • 2 jalapeños, cored/seeded and chopped (if you want it spicy, leave more core and seeds in)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups water or chicken broth
  • juice of 1 lemon
  • juice of 1 lime
  1. Char cubed pork in salted stock pot. Once browned, set aside on a plate.
  2. Add olive oil, onions and garlic to pot and sauté until softened.
  3. Add Roma tomatos and chilies.
  4. Add cilantro, jalapeños, salt, and pepper.
  5. Mix all ingredients together.
  6. Cover with water or chicken broth, lemon juice and lime juice.
  7. Bring to a boil, reduce heat to simmer, cover loosely, and simmer for 1 hour.
  8. Serve with white rice or tortillas.