I need an authentic Green Chili with pork recipe?

Question

Thick not soupy all from scratch-authentic Chili Verde - Green Chili.

Sorry Dee. I already tried yours and it was soupy. Maybe I made it wrong.

Answer 1

Authentic Chili Verde (Pork and Green Tomatillo Stew)
This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.
6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaves, coarsely chopped
20 servings
1. In a large stock pot over high heat sear the pork in the vegetable oil until browned.
2. Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
3. Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
4. Add the cumin, then stir in pork and chicken stock.
5. Simmer for 1/2 hour.
6. Add in poblanos, jalapenos and bell peppers.
7. Puree the tomatillos and cilantro in a blender, and add them to the pot.
8. Cook for an additional 30 to 45 minutes.
9. Serve with Mexican/Spanish rice and refried beans.

Answer 2

Chili ( Green With Pork )
Yield: 6 Servings

Ingredients

1/2 c olive oil
2 lg yellow onions, chopped,
-about 4 cup; s
8 md garlic cloves, peeled and
-chopped
8 fresh jalapeno peppers,
-stemmed and; minced
3 carrots, peeled and sliced
-crosswis; e into 1/2 pieces
1 1/2 tb mexican dried oregano
3 lb boneless pork shoulder, cut
-into 1/; 2 cubes
5 c chicken stock or canned
-broth
1 salt
28 oz crushed italian plum
-tomatoes, drai; ned
1 potato, peeled and grated (1
- = 8 oz; )
12 lg poblano chilies (1 1/2 lb),
-roasted; and peeled *or*
28 oz can whole roasted mild green
- chilie; s, drained

Instructions

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
oil over medium heat. Add onions, garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes. Stir in oregano and pork
cubes and cook until pork has lost its pink color, about 20 minutes.
Stir occasionally.

Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the
grated potato. Bring to a boil, then lower the heat and cook
partially covered, for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2" strips. Add them to the chili and cook ,
stirring often, for another 30 to 45 minutes or until the pork is
tender and the chili is thickened to your liking. Taste for correct
seasonings and let cook another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over a
gas burner until thoroughly charred. Wrap chilies in a paper bag
after you roast them. When cool, rinse under cold running water,
rubbing off the burned skin. Pat dry and de-stem chilies.

Serves 6 generously.