Go Back


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