Green chile with pork and potatoes from The Chili Cookbook: A History of the One-Pot Classic, with Cook-Off Worthy Recipes from Three-Bean to Four-Alarm and Con Carne to Vegetarian (page 41) by Robb Walsh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on July 16, 2025

    The "Hatch Green Chile Sauce" called for (on pg 37) is on this year's garden harvest to-make list, so for this time I pulled some Rick Bayless Rst'd Tomatillo/Serrano Base Sauce + rst'd Anaheim chiles from the freezer. With thin sliced pork loin chops & cooked potatoes, this doesn't need a long simmer. I added a mix of diced sweet & hot peppers + an extra serrano with the aromatics and then added corn & black beans near the end. This flavour profile is a favourite of ours & we agreed that this is a great version. I will use his sauce later in the summer for sure.

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