Colorado Green Chili

This is sooooo yummmmy.  Even my husband, and three teenagers, ask for it on a weekly basis!  I roast the tomatillos with the green and poblano peppers and then pulse them all together in the Cuisinart once the peppers are peeled.  I use chopped up corn tortillas instead of the masa as I seem to always have those on hand.  Serve with a batch of cornbread, some diced jalapeños and chopped cilantro. We are, in fact, having this for dinner again tonight!

I loved this recipe! I have now made it 3 times. It does take a little more time but I think it is totally worth it! Yummy

I made this recipe yesterday. It was tedious and took a lot of time. The end result tasted like pork in a good tomatillo salsa, but not something I would each a bowl of. After all that time, I ended up converting it into a play on this casserole recipe: http://www.myrecipes.com/recipe/chicken-enchilada-casserole-3

Made in advance for Christmas week chili dinner.  Recipes in Oct CL magazine and online don't include the step to return the pork to the pot.  We added back when the heat was reduced to low so that the meat wasn't boiled.  Simmered for 2hrs, otherwise followed recipe.  So far it's great & expect it to be better reheated. Intend to serve with flour tortillas and a couple things from CL's chili menu:  http://www.cookinglight.com/entertaining/menus-for-entertaining/chili-dinner-menu .

Do you leave the pork in the pan once it's all browned - or when do you add it back in? I took it all out once browned and added it back in when I added the peppers, salt and sugar. A little unclear given the current directions. Definitely a bit of work to make - it's simmering now and look forward to eating it.

Tasty recipe- lots of work broiling and peeling all those peppers - and 2.5 # of pork is a LOT - needs some beans/veggies to make it feel like a well-rounded meal.  

This recipe is delicious! It does take a lot of time- roasting and peeling the chiles, almost 2 hours on the stove- but the result is worth it....almost. It didn't make nearly as much as I thought it would, which was disappointing. I will definitely make it again, but as a double batch so it's more worth the time. The only changes I made were to add about a cup more liquid, I ground up some regular stone-ground cornmeal even finer to substitute for the masa harin (worked perfectly!), and I used jalapenos in place of the Fresnos and no tomatillos because the supermarket didn't have them.