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"The belly rules the mind."--Spanish Proverb

Green Chili Recipe

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This recipe for Green Chili, by , is from The Weber Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Hannah Deardorff


12 large tomatillos cut into large chunks
8 jalapeños (half of them seeded) cut into large chunks
2 large yellow onions cut into large chunks
1 bunch cilantro
3 Tbsp vegetable oil
4 tsp salt
4 tsp pepper
1 pack thick-cut bacon- cut into chunks
1- 2 lb boneless pork roast cut into chunks
Chicken stock

1. Season tomatillos, jalapeños, and onions with vegetable oil, salt, and pepper.
2. Roast vegetables in 400ºF oven or grill on a grill pan until caramelized and softened.
3. In large pot, cook bacon until crispy. Remove from pot and drain on paper towels. Discard most of bacon fat leaving 3 Tbsp in pot.
4. Cook pork chunks in bacon fat till brown. Add the roasted vegetables to pot with browned pork. Add enough chicken stock to cover all vegetables and pork.
5. Add 1/2 bunch cilantro.
6. Stew chili for 1 hour (add more stock if it gets too thick)
7. Add cooked bacon back to the pot and stew everything together for another hour or until pork is tender and vegetables are mostly broken down.
8. Adjust seasoning to taste.
9. Serve with crushed tortilla chips, jack cheese, sour cream, and chopped cilantro.

Number Of Servings:
Number Of Servings:
1.5 Gallons




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