Uncle Jay's Killer Green Chili


3 tablespoons olive oil
2-3 pounds pork loin steak, cubed, tossed in flour to coat
1 large yellow onion, finely chopped
4 fresh jalapenos, finely chopped
2-3 cloves garlic, minced
vegetable or chicken stock
1 large can diced tomatoes
6-8 small cans diced green chiles
2-4 fresh orange habanero peppers
1 can vegetarian refried beans
1 teaspoon dried crushed red pepper


Heat oil in skillet, add pork and sear. Add onion, garlic and jalapenos to pork and sauté until onions are semi-transparent (medium to medum-low heat, so as not to burn the garlic).

Transfer mixture from skillet into large crockpot or stew pot, then add 5-6 cups vegetable or chicken stock (or 3 cans broth – I like veggie), 1 large can diced tomatoes, 6-8 small cans diced green chiles, 2-4 fresh orange habanero peppers, stems cut and quartered, 1 can vegetarian refried beans, to thicken, 1 teaspoon dried crushed red pepper.

Salt and black pepper to taste. Cook for 6-8 hours in crockpot, 4-6 on stove top. STIR OFTEN (stove top), and don’t be afraid to tweak it as you cook! Remember that it seems chili tastes better the next day, so this is a great meal to make ahead of time… I recommend serving this with cornbread and a bit of sour cream.


Family Size Meal

Preparation Time

6 Hours

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