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Tai's Green Chili

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“I got this recipe from my MIL.It is a great cold weather supper!”
2hrs 30mins

Ingredients Nutrition

  • 1 (4 -5 lb) pork roast
  • 4 (3 1/4 ounce) canschopped green chilies
  • salt and pepper
  • 2 -3 tablespoons flour
  • 1 (4 ounce) canchopped jalapenos (optional)
  • 1 (10 ounce) can green enchilada sauce (optional)


  1. Cut pork into approximately 1/2 inch cubes.
  2. Cook in large iron skillet over med-high heat until meat is light gray and feels rubbery when stirred,.
  3. Remove meat from skillet,leaving juice in skillet,add enough flour to make a roux and enough water to make a thick gravy.
  4. Put meat and gravy mixture into large pot,add chilis and enough water to cover stirring well,add salt and pepper to taste.
  5. Cook slowly,covered, 1 1/2 hours on low heat,or until meat is tender.DO NOT overcook,may need to add more water, but shouldn't be watery.
  6. Serve over cooked rice or beans.Grated cheese and chopped onions are also good on top.

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