Recipe Box, Pork and Green Chili

I know to most of the country snow is no big deal~ in Alabama it is a huge deal.  This is our third snow in 3 weeks.  We were ready this time!


When it started, hours after the storm in Atlanta and Charlotte, because it was rotating backwards, most of our fair Southern city was tucked in at home and ready to play…and we literally got 2 inches of snow in 20 minutes! Never have I seen anything like it!


Enough Mother Nature!

Okay, on to important things like food~

Are you familiar with New Orleans chef John Besh?  He is a man dedicated not only to the culinary riches of his native Louisiana, but to the importance of family and friends, and the joy of creating and sharing great meals.  He has won many awards, including “Top 10 New Best Chefs” from Food & Wine, and he owns nine acclaimed restaurants, the most famous being ‘August‘ in New Orleans.  He is a cookbook author and hosts cooking shows on television. He also supports many foundations, and was named Father of the year in 2012.  That is quite a resume!

Screen Shot 2014-02-11 at 8.21.55 AM

With all that going on, he has also managed to launch Besh Box, which is a monthly box, like Fruit of the Month Club,  full of goodies that you can order for yourself or a gift, and part of the proceeds go to support his favorite charities and foundations.


My son, HHjr,  the Food Network Star wannabe, mentioned he would like a subscription for Christmas, and it has been so much fun!


The boxes are filled with things that Chef Besh finds important to the cooking and eating experience, such as gourmet cooking tools,  specialty ingredients, fun items that go with the theme of the box, a music playlist, a cocktail pairing, a grocery list and recipes of course.


The January box was titled The Big Game, with a recipe for Pork and Green Chili, perfect for the Super Bowl.


The box came with a piece of astroturf for a tablescape, and a plastic football ice mold!  Also a beautiful wooden spoon, a jalapeno corer, Arugula seeds and a heavy duty dish towel, as well as cannellini beans, Mexican oregano and  even a grocery list!


I left HHjr my camera and happily went out shopping with DD & CC while he cooked and snapped these photos!


I have a blogging assistant!


He loved this recipe because it called for a big ole hunk of pork~he bought pork butt


You make a sauce with tomatillos, onion, garlic, jalpenos, cumin, cilantro  and chicken broth


Once the vegetables are soft puree the mixture with an immersion blender


Brown the pork cubes over high heat, turning to brown all sides.


Add cannelleni beans, season


add tomatillo sauce


At this point you can bring it to a boil and simmer for 1 1/2 hours, or put it in a slow cooker and let it cook on low for 5-6 hours.  He did the slow cooker method and it was divine~


This box also came with a cornbread recipe~


HHjr made that too~ lucky us!


You can’t beat a steaming hot bowl of chili with sour cream and cheese, and a squeeze of lime~


especially if you have a wedge of homemade cornbread on the side!


Course Main Course, Soup
Cuisine American


  • 2 lbs. pork shoulder or pork butt cut into cubes
  • 4 T bacon fat
  • 1 lb. tomatillos quartered
  • 1 1/2 tsp ground cumin
  • 5 cloves garlic chopped
  • 4 green onions chopped
  • 2 white onions chopped
  • 1 1/2 quarts 6 cups, chicken stock
  • 1/3 bunch cilantro
  • 1 jalpeno seeded, skinned and pureed
  • 2 tsp Mexican oregano
  • 3 poblano peppers or hatch chilies seeded and chopped
  • 3 Anaheim peppers or hatch chilies seeded and chopped
  • Salt & Pepper to taste
  • 1 cup cannellini beans washed
  • 1 T sugar
  • sour cream and grated cheese for garnish
  • lime


  • In a heavy bottom pan heat 2 T bacon fat over high heat. Add tomatillos and cumin.
  • Stir and then add garlic, green and white onions, 1 quart chicken stock [4 cups], cilantro, and jalapeno.
  • Continue to cook and stir until onions are soft and translucent, about 5 minutes.
  • Remove to bowl and puree with an immersion blender [or blend in small batches in blender]
  • Return pot to high heat and add 2 T bacon fat. Brown meat cubes on all sides.
  • Add Mexican oregano, peppers, beans, sugar and salt and pepper.
  • Stir in tomatillo sauce and remaining chicken stock.
  • Bring to boil and then reduce heat and simmer for 1 1/2 hours or transfer to slow cooker and cook on low 5-6 hours.
  • Garnish each serving with a dollop of sour cream, grated cheese and a squeeze of lime. Serves 6-8
Keyword chili, pork and green chili

Printable of the Grocery List

Grocery List


  • 1 bunch green onions
  • 2 white onions
  • 1 bunch cilantro
  • 1 lb tomatillos
  • 1 jalapeno
  • 3 poblano peppers
  • 3 Anaheim peppers
  • 1 head garlic
  • 1/2 pound bacon [to render for bacon fat]
  • 2 lbs. pork shoulder
  • cannellini beans
  • cumin
  • 1 1/2 quarts chicken stock
  • sugar
  • Mexican oregano
  • salt & pepper

The next box is Mardi Gras themed, I can’t wait to see what’s in that one! I hope HHjr shares it with us again!


I’ll be sharing with these super parties and blogs:

Love Bakes Good Cakes

Foodie Friday

Will Cook for Smiles

The Scoop

A Stroll Thru Life

The Gunny Sack

Memories by the Mile

Four Seasons Blog Hop

Miz Helen’s Country Cottage

14 Responses to “Recipe Box, Pork and Green Chili”
  1. The Box sounds like a fun gift! I love green chili and this recipe looks like a good one-enjoy:@)

  2. The chili looks amazing, Jenna. I love The Box idea. What a great gift!

    Stay warm. It’s definitely been a soup kind of Winter!!

  3. This looks soooo good! I really wish someone here at my house would cook besides me. I might have to give this a try.

  4. Kathleen says:

    That’s what we call a “dusting” here in NY, lol, but I understand the rarity of it where you are.
    The box idea is great! I finally gave in and bought one of those cast iron corn bread molds. You reminded me to use it!
    Raging storm again here, schools closed AGAIN!

    • Thanks Kathleen, I know everyone thinks the South is ridiculous in snow, but I don’t even have a proper coat! I think I’ll invest in one~ Stay safe and warm and maybe we will all have the prettiest spring ever!

  5. Phyllis says:

    Yummy I will be right over for my bowl, it looks so good and warming….gotta try

  6. Emily says:

    Oh what a wild winter we’ve had Jenna. Looks like you had more of the white stuff than we did. I enjoyed watching the big white flakes float down. Lucky you to have this great chili to eat on this cold day and a helper. The “Besh Box” is a great gift idea. Love the pretty red and white you served it in……………
    Enjoy the weekend.

  7. Linda says:

    Looks good. I love cooking with my kids. I like John Besh who seems quite genuine including being a strong family man. The Besh box is a great idea. Enjoy the snow; being from the south and now up north all the snow we get is still a shocker.

  8. Mary says:

    How much FUN is that Besh Box! I love John Besh and my hubby loves cooking, this would have made a fun combo birthday/Valentine’s Day gift for him, darn it, maybe I can give it to him late. If I can only make him my blogging assistant now 🙂 The chili looks delicious especially in this weather. I see from the comment above you escaped to the coast, good for you!
    P.S. I don’t have a proper coat either 🙂

  9. I love that your son likes to cook. One of my sons is an awesome cook too and we have a lot of fun together. This soup looks amazing! Thanks for sharing on The Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You!

  10. This looks absolutely delicious! Found you through the Show Stopper Saturday link party!
    I’d love for you to come over and see my recipes for White Chocolate Shortbread with Blueberry Buttercream and my Blueberry Almond Protein Smoothie

  11. Miz Helen says:

    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

Leave a Reply