Mexican, Pork, The Weekly Menus and Recipes

Recipe 12.4: Green Chili Bowls

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While at the farmer’s market last Saturday, we were enticed by the smell of the roasting green chilis; we decided, on the spot, to buy some to make a roasted green chili for dinner that night. We had never made green chili before, and we were pleasantly surprised by how simple (and delicious) it was! It made a big pot which gave us 8 meals. I served it alongside homemade whole-wheat tortillas, chunky guacamole, and spicy beans; you could serve it alongside anything you like.


Green chili:

2 lbs. pork, diced

1 tbs. canola oil

salt and pepper

5 cloves garlic, minced

2 onions, diced

1/4 cup flour

1 cup of roasted chilis, diced

3 tomatoes, diced

Chunky guacamole:

4 avocadoes, peeled, pitted, and diced

1 lb. tomatoes, diced

1/4 cup red onion, diced

2 cloves garlic, minced

1 jalapeno, diced (remove seeds and ribs for less heat)

1/4 cup cilantro, chopped

juice of 1 lime

salt and pepper

On side:

homemade tortillas

1 cup shredded cheese


1 can black beans

1 can pinto beans

4 cloves garlic, minced

4 tbs. canola oil

salt and pepper


Heat oil in a large, heavy bottomed pot (like a Dutch Oven). Season pork with salt and pepper, then to pot and cook over medium heat, 8 minutes. Add garlic and onion. Once meat is cooked through, add flour to meat and stir for 1 minute, then add 1 cup water; stir until all lumps are gone. Add chilis and tomatoes to pot, stir to combine. Season with salt and pepper. Bring mizture to a boil, then lower heat and simmer for 15 minutes, stirring frequently to prevent any burning. If you need to thicken your green chili: add a couple tbs. of flour to a cup of warm water. Stir until all smooth, then add to pot. If you need to thin your green chili: add more water. Always adjust seasoning after thinning or thickening chili.

While chili cooks, prepare ingredients for guacamole, then mix together in a large bowl. Season to taste. Store, covered, in refrigerator until ready to eat.

Prepare beans when almost ready to eat: add oil and garlic to a saucepan over medium heat.  Let cook for 2-3 minutes, or until soft and fragrant.  Add beans, then smash, mixing the oil, garlic, beans, and jalapeno together.  Reduce heat to low.  Once beans are partially smashed (some whole beans should still remain) remove from heat.

Serve all components together on a plate (serve chili in a bowl!) and enjoy while hot.