I’m so excited to share my award-winning pork green chili recipe with you. This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re hosting a big gathering or just need a comforting meal for a weeknight, this recipe is sure to please.
I’ve served it at family gatherings, potlucks, and even just for a quick dinner after a long day. My kids love it because it’s easy to make and always a crowd-pleaser. As for me, I love it because it’s a great way to get in some good protein and veggies without feeling like I’m sacrificing flavor.
Plus, it’s just so easy to make – just brown the pork, sauté some onions and garlic, add in your favorite spices, and let it simmer all day long. The result is a hearty, flavorful chili that’s perfect for dipping cornbread or serving over rice. It’s also super versatile – you can serve it as is or add in some beans, cheese, or sour cream to give it an extra boost of flavor.
And the best part? It’s incredibly easy to make in bulk, so you can just freeze it for later and thaw it out when you need it. Trust me when I say that this recipe is a game-changer – once you try it, you’ll be hooked!
So go ahead and give it a try today – your taste buds (and your belly) will thank you.
Award Winning Pork Green Chili
4.6 from 1135 votes
This award winning pork green chili is a hearty and flavorful stew featuring tender pork shoulder simmered in a rich tomatillo and green chile sauce. It is a Colorado classic that balances smoky, spicy, and tangy notes for a deeply satisfying meal.
3 pounds boneless pork shoulder, cut into 1-inch cubes
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
For the Green Chili Base
1 1/2 pounds tomatillos, husked and rinsed
4 poblano peppers
2 jalapeno peppers
1 large yellow onion, diced
6 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
4 cups chicken broth
1/4 cup chopped fresh cilantro
For Thickening and Finish
2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup heavy cream (optional)
Salt and pepper to taste
👨🍳Directions
1Preheat the broiler to high and line a baking sheet with foil.
2Place the tomatillos, poblano peppers, and jalapeno peppers on the baking sheet and broil for 5 to 7 minutes, turning once, until the skins are charred and blistered.
3Remove from the oven, transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
4While the peppers steam, season the pork cubes with salt and pepper.
5Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
6Working in batches to avoid crowding, sear the pork for 4 to 5 minutes per side until deeply browned on all sides.
7Transfer the browned pork to a plate and set aside.
8Peel the skins off the poblano and jalapeno peppers, remove the stems and seeds, and place the peppers into a blender along with the charred tomatillos and any juices from the baking sheet.
9Blend until smooth, about 30 seconds.
10Set the green chili puree aside.
11Reduce the heat under the Dutch oven to medium and add the diced onion.
12Cook, stirring occasionally, for 5 minutes until the onion is softened and translucent.
13Add the minced garlic, ground cumin, and dried oregano, and cook for 1 minute until fragrant.
14Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook the raw flour taste.
15Pour in the green chili puree and chicken broth, scraping up any browned bits from the bottom of the pot.
16Return the seared pork to the pot and bring the chili to a boil over high heat.
17Reduce the heat to low, cover the pot, and let the chili simmer gently for 1 hour 15 minutes, stirring occasionally.
18The pork should be fork-tender and the sauce slightly thickened.
19If using heavy cream, stir it in during the last 5 minutes of cooking for a richer texture.
20Remove the pot from the heat and stir in the chopped cilantro.
21Taste and adjust seasoning with additional salt and pepper if needed.
22Let the chili rest for 5 minutes before serving to allow the flavors to meld.
For a thicker chili, mash some of the cooked pork cubes against the side of the pot with a wooden spoon. For a spicier version, add an extra jalapeno or a serrano pepper. Leftovers taste even better the next day after the flavors have melded.
Watch Video Of How Award Winning Pork Green Chili Works
This award-winning pork green chili recipe is truly one of my all-time favorites – not only is it incredibly delicious, but it’s also super easy to make and freezes beautifully.
Whether you’re hosting a big gathering or just need a comforting meal for a weeknight, this recipe is sure to please even the pickiest eaters.
Plus, with its high protein content from the pork and its abundance of veggies from the green chilies and onions, you can feel good about serving this dish up even on the most health-conscious days.
❓ Frequently Asked Questions About Award Winning Pork Green Chili
Q: What kind of pork should I use for this recipe?
A: You can use either ground pork or diced pork for this recipe – either way works beautifully. If you’re using ground pork, just make sure to cook it until it’s nice and browned before adding in the other ingredients. If you’re using diced pork, just cut it up into bite-sized pieces before adding it to the pot.
Q: Can I make this recipe in advance?
A: Yes! One of the best things about this recipe is that you can make it in bulk and freeze it for later. Just thaw out the desired amount when you need it and reheat according to your preference.
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