Green Chili with Pork Recipe

One of the things that you find throughout the southwest is green chili. You often find it as a topping for Mexican food, but this particular recipe is an actual meal and not meant to be a condiment. Cooking it low and slow allows the meat to become tender and absorb even more of the flavor of the peppers. We happened to have grown jalapenos over the summer, so we had several on hand, although they were a little smaller than normal. This is a great meal for cooler weather that is easy to make and will warm you up on the inside. If you like it a little spicier, you can simply add more peppers or leave more of the seeds in.

Fresh Vegetables


  • 1 1/2 lbs Boneless Pork Shoulder – cut into 1 inch cubes
  • 1/2 Small Red Onion – chopped
  • 2 Small Jalapenos – halved, one seeded and one with seeds left in
  • 4 to 5 Tomatillos – husked, cleaned, and cut in half
  • 3 cloves Garlic
  • 1/4 cup Cilantro Leaves
  • 3 tbsp Canola Oil
  • 3 cups Chicken Stock
  • Juice of 1 Lime
  • Salt and Pepper to taste
Cooked Pork


Toss the onion, tomatillos, jalapenos, and garlic with 1 tablespoon of the oil, salt, and pepper. Heat an oven to 400 degrees and place the vegetables on a foil lined sheet pan and roast for 25 to 30 minutes, flipping once after about 15 to 20 minutes. When the vegetables have finished roasting, transfer them to a food processor and add the cilantro and lime juice. Blend until smooth. Heat the remaining oil in a skillet over medium-high heat and add the pork. Cook until browned on all sides, about 5 to 8 minutes and use a slotted spoon to remove the pork from the skillet. Combine the pork, green chili sauce, and chicken stock in slow-cooker and cook over low heat for 3 to 4 hours. Transfer to individual bowls and serve.

Tomatillo Sauce
Browning the Pork
Individual Serving of Green Chili with Pork

Shrimp Fra Diavolo with Angel Hair Pasta

Shrimp Fra Diavolo (Brother Devil) is an Italian inspired dish that is spicy and delicious. We served it over a bed of angel hair pasta, but when we had leftovers a couple of days later, we simply served it with a side of garlic toast. If you don’t want it too spicy, you can reduce the amount of red pepper flakes, but this meal is meant to pack some heat. It is one of those easy and yet elegant dinners that can be done on a weeknight or served for a weekend dinner party. It could probably be done with another type of shell fish, but shrimp really holds up well to the flavors and is easy to cook.

Spicy Shrimp and Tomatoes


  • 1 lb Large Shrimp – peeled and deveined
  • 1/2 Medium Red Onion – sliced
  • 1 (14 1/2 oz) can Diced Tomatoes
  • 1 cup Chicken Stock (or White Wine)
  • 1 tsp Crushed Red Pepper
  • 1 tsp Italian Seasoning
  • 3 cloves Garlic – chopped
  • 2 to 3 tbsp Olive Oil
  • Salt and Pepper to taste
  • Angel Hair Pasta – cooked to package directions
Shrimp Fra Diavolo with Garlic Toast


In a medium bowl, toss the shrimp with the red pepper flakes and a tablespoon of salt. Heat the oil in a large sauté pan to medium-high heat. Add the shrimp to the pan and cook, stirring frequently, until fully cooked and the shrimp have turned pink, about 3 to 4 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the onion to the pan and sauté for about 5 minutes or until the onion is soft. Add the tomatoes, chicken stock, garlic, Italian seasoning and simmer for about 10 minutes to thicken the sauce. Add the shrimp back into sauce and bring them back up to temperature, about 2 to 3 minutes. Pour the shrimp and tomatoes over the angel hair pasta and serve.

Sauté the Shrimp with Crushed Red Pepper Flakes
Red Onion in the Skillet
Cooking the Tomato Sauce
Shrimp Fra Diavolo with Angel Hair Pasta

Spicy Corn Pudding

Dishes made from corn are common in many different parts of the world, but it is definitely a staple here in the United States. Especially in the southwest with the different blends of cultures that include influences from Mexico. We have made corn pudding in the past, but we decided to spice it up with some jalapeno pepper. It is a wonderful side dish, but is hearty enough to be eaten as a main dish if you prefer. We paired it with one of favorite summer meals, chicken marinated in a tequila-lime sauce. There are quite a few ingredients, but it is really a pretty simple recipe and very easy to make. One trick to cutting corn off of the cob is to use a Bundt pan to hold the cob as well as to catch the kernels as they fall.

Cutting Corn into a Bundt Pan


  • 4 oz Unsalted Butter
  • 2 1/2 cups Fresh Corn – cut off of the cob (about 3 ears)
  • 1/4 cup Shallot – chopped
  • 1 Jalapeno Pepper – seeded and diced
  • 3 Large Eggs
  • 1/2 cup Milk
  • 1/2 cup Half-and-Half
  • 1/4 cup Yellow Cornmeal
  • 1/2 cup Ricotta Cheese
  • 1 1/2 tbsp Fresh Basil – chopped
  • 2 tsp Salt
  • Black Pepper to taste
  • 1/2 cup Sharp Cheddar Cheese plus a little more to spread on top – shredded
  • 1 tbsp Sugar – *Optional if your corn isn’t sweet
Fresh Out of the Oven


Preheat the oven to 375 degrees. Grease the inside of an 8 inch by 8 inch baking dish. Heat a large skillet over medium-high heat and add the butter. Once the butter has melted, add the shallots, jalapeno, and corn. Sauté the vegetables until tender, about 4 to 6 minutes and then set aside to let cool. In a large bowl, whisk the eggs, milk, and half-and-half together. Continue whisking in the cornmeal and ricotta until fully blended. Add the basil, salt, pepper, and sugar (if using sugar). Stir in the vegetables and half cup of cheddar cheese. Pour into the baking dish and then top with the additional cheddar cheese. Place the baking dish into a larger baking dish and fill about half way up with hot water. Carefully put the baking dishes into the oven and bake for 40 to 45 minutes or until a knife can be inserted and come out clean. Cut into individual servings and serve.

Sauté the Corn, Shallot, and Jalapeno Pepper
Corn Pudding Batter
Corn Pudding with Tequila Lime Chicken