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Pork Butt Chili

Awesome warm to the tummy comfort food with a Tex-Mex twist!"


2.5 lbs pork loin 0r butt small diced

3 T bacon grease

1 large chopped onion

2 pablano (real pablano or 1 ½ cups green pepper)

3 t salt and 1 t pepper

6 T Masa flour

5 T minced fresh garlic

1 can drained diced tomatoes

3 cans of diced green chilies

1 can Enchilada sauce

3 large tomatillos chopped

3 t jalapenos

5 cups (40 0z.+/-) chicken broth

1 can drained white kidney beans

1 can White Hominy

1/3 cup lemon juice and 1/3 cup lime juice plus zest if available

1 bunch cilantro

2 T cumin

2 t coriander

1 T chili powder


Heat dutch oven with grease and fry up pork and onions with tomatillos until almost done. Stir in flour to mix and cook for a few minutes constantly stirring. Add garlic and green chilies and jalapenos. Add broth and juices. Add spices a little at a time. Simmer for 1 hour stirring occasionally. Add white beans, cilantro and cook for twenty minutes.

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4 hungry only

Nutritional Information
Per Serving

no nutrition information available

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