October Mexican Green Chili

Mexican Green Chili

Submitted by Kasey Hobbs


2 tsp. vegetable oil

2 lb. boneless porkchops, cubed

1 c. white onion diced

2 tsp. garlic diced

2 tsp. diced jalapeno

1 ½ tsp. dried oregano

1 lb. canned roasted green chiles

28 oz. canned diced tomatoes

½ tsp. salt

5 c. chicken broth

3 tbsp. cornstarch

3 tbsp. water


Bring a large pot to medium high heat and add oil to lightly coat the bottom. Add pork and onion and cook 4-5 minutes. Add garlic and cook until fragrant (1-2 minutes). Stir in jalapeno and oregano. Add chiles, tomatoes, salt, and chicken broth. Cover, bring to a boil, and reduce heat to a simmer. Cook for 30 minutes. Mix 3 tbsp. cornstarch with 3 tbsp. of cold water to make a slurry. Add the slurry to simmering pot of chili to thicken the mixture. Remove from heat and let sit for 15 minutes, uncovered. Serve with cheddar cheese, wrapped in warm flour tortillas for dipping, or with sour cream. Add salt to taste.