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“Comfort food from Colorado. This green chili is great on allot of things or serve alone. So make a large batch and freeze it or can it. My wife is kind of whimpy so it's not very hot. But when it is just me and the boys I double the Jalapenos Serve over burittos, eggs, tamales you name it is very good.”
4hrs 30mins

Ingredients Nutrition

  • 5 tablespoons olive oil
  • 3 lbs pork roast, lean and diced
  • 1 onion, fine chopped
  • 6 garlic cloves, chopped (the more the garlic the less the heart burn)
  • 1 (27 ounce) can green chilies, puree
  • 1 (27 ounce) can tomatoes, petite chopped
  • 3 tablespoons flour, heaping
  • 6 jalapenos, puree. I use Embasa canned
  • 3 cups water
  • 12 cup white vinegar (if your going to can)


  1. Add olive oil to cover bottom of large pot.
  2. Brown diced pork.
  3. Add flour and stir until meat is well covered.
  4. Add onions, garlic, green chiles, tomatos and jalapenos.
  5. Mix well.
  6. Add water to cover all ingredients. Stir well.
  7. Bring to boil.
  8. Reduce heat to low and partialy cover, let simmer for around 4 hours.

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