Green Chili Pork

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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3 (1 lb/450g) poblano peppers
3 tbsp vegetable oil
1½ lbs (675g) boneless pork ribs, cut into slices
2 cloves garlic, minced
1 onion, chopped
1 tsp ground cumin
1 tsp ground chipotle pepper
6 (¾lb/340g) tomatillos, cut into wedges
Salt to taste
1 cup (30g) cilantro, chopped


Yield: 4 servings

Roast poblano peppers on the grill until peppers soften and skins blister. This should take about 15 minutesRemove and set aside. When cool enough to handle, remove charred skins and seeds. Cut into ½-inch strips.

In a medium size, heat 2 tablespoons vegetable oil. Brown pork for about 4 to 5 minutes. Remove and set aside.

Add remaining tablespoon of oil to pan. Saute garlic and onion until soft, about 2 minutes. Add poblano peppers, ground cumin, and ground chipotle pepper.

Return pork to the pan, followed by ¾ cup (180ml) water. Bring it up to a boil, reduce heat, and allow it to simmer for 30 minutes.

Add tomatillos and salt. Cover and continue to cook for another 15 minutes. Turn off heat. Add cilantro. Serve warm.