One-pot green chili with rich, falling-apart pork from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 93) by Scott Mowbray and Ann Taylor Pittman

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

  • bernalgirl on March 19, 2026

    While not as deeply flavored as my favorite chile verde from Kenji Lopez-Alt (The Food Lab), this is an outstanding result for so little effort. The most time-consuming step is browning the meat in batches. I used a jar of Herdez salsa verde and a container of fresh roasted salsa verde from a local maker, and substituted canned roasted Hatch chiles and two roasted and peeled poblano peppers for frozen hatch Chiles, which I’ve never seen in my markets. It’s nice to have this shortcut recipe in my back pocket!

  • averythingcooks on August 29, 2024

    I raided my freezer for Roasted Tomatillo Sauce Base (Rick Bayless) & roasted Anaheim chiles from my garden to use in place of the store bought products called for. My only real substitution was red miso in place of the marmite (chosen from a list of suggestions found online). This was delicious served over a bed of smashed Yukon golds , topped with a sweet / hot mix of pickled peppers & Monterey Jack. Scaled to 1 lb of pork, this yielded dinner & lunch for both of us and will be made again.

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