Green pork chili from Bobby at Home: Fearless Flavors from My Kitchen (page 154) by Bobby Flay and Stephanie Banyas and Sally Jackson

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Accompaniments: Pickled red onions

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Notes about this recipe

  • JimCampbell on November 28, 2024

    This is very good. Maybe not "authentic" Mexican Verde, but very good. Followed the recipe and advice. Let the chili hang for a day in the refrigerator. Took the fat off of the top. There was a lot of excess liquid. Took the pork out so as to not over-cook it and break it apart. Allowed the liquid to reduce down over medium-low heat for 30-40 minutes. Added the pork back in and let it come to temp with the flame off. Turned it back on under low heat for 20 minutes to heat through before dinner. Very good!. Definitely make this again.

  • averythingcooks on September 18, 2022

    I made / braised the sauce & pork on one day, then reheated & dressed up the chili 2 days later and the results were great. I skipped the cilantro in the beginning (so my sauce wasn't as deep green as the pic) but added Thai basil near the end. I also threw in some roasted poblanos, halved grape tomatoes, pickled fresnos & frozen peas and served it all over smashed red skinned potatoes topped with the suggested pickled onions (Ottolenghi sumac onions - great!) and some sour cream. I looked over at T to ask what he thought and his bowl was scraped clean. Thrilled to use my garden tomatillos and this is a repeat for sure!

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