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Green Chili Con Carne

  • Category: Main Dish, Side Dish
  • Submitted By:
  • Town/State: Sonora, CA
  • Serves: 6 – 8
  • Preparation Time: 45 minutes
  • Total Cooking time: 2hrs (45 min if canned beans are used)

This is a little twist on the classic chili recipe, using green, fresh chilies as opposed to dried red chili peppers and seasonings. Try this on one of those cool brisk fall evenings and you and your family will be glad you took the extra time to prepare this delicious dish.

Amount Measure Ingredients
12 oz chicken breast diced ½” cubes
1-½ lbs Pork diced ½” cubes
4 large Anaheim chilies roasted and peeled, seeded then diced ¼” (canned maybe used but fresh is Much better)
2 large Pasilla chilies roasted, peeled, seeded, and diced ¼”
1 large jalapeno pepper chopped finely (optional for those who like the chili a bit spicier)
1 large yellow onion diced finely
1 lb tomatillos Husked and diced ½” cubes
32 oz can mild green enchilada sauce
1 teaspoon garlic powder
¼ teaspoon ground cumin
1 teaspoon salt
½ teaspoon pepper
2 tablespoon vegetable oil
1 lb dried Pinquito beans (aka “pink” beans) prepared in chicken stock and cooked until tender (canned may be substituted for convenience)

To prepare:

Heat vegetable oil over medium high heat until shimmering hot, add diced pork and chicken and saute 3 – 4 min. Next, add the diced onions and sauté until onions begin to become translucent. Season with garlic powder and cumin and salt and pepper then add the diced chilies, reduce heat to medium and simmer 5 – 10 min. Add enchilada sauce and simmer over low heat 30 min stirring frequently. Add beans and heat thru. Serve hot, topped with lots of cheese.