green chili with pork recipe

Written ByJenny Smyth Posted on
green chili with pork recipe
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The Best green chili with pork recipe

I’m so excited to share with you one of my family’s favorite recipes – green chili with pork. This dish has been a staple in our household for years, and I’m sure it will become a staple in yours too.

The origin of green chili is unclear, but it’s believed to have originated in the southwestern United States, where it was a common ingredient in many Mexican and American dishes. The rich flavor of the pork, the tender texture of the green chilies, and the subtle kick of the spices all come together to create a truly delicious meal that’s perfect for any occasion.

Whether you’re serving it at a family gathering or just need a quick and easy dinner option, this recipe is sure to please even the pickiest of eaters. And let’s not forget about the health benefits – this dish is packed with protein, fiber, and vitamins that will leave you feeling full and satisfied without sacrificing any flavor.

Green Chili with Pork

Green Chili with Pork

4.6 from 1969 votes

A hearty and flavorful green chili made with tender pork, roasted green chiles, and a blend of spices. This comforting stew is perfect for a chilly evening and is even better the next day.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pork

2 lbs pork shoulder, cut into 1-inch cubes
1 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper

For the Chili Base

1 large onion, diced
4 cloves garlic, minced
2 cups roasted green chiles, chopped (about 8-10 chiles)
1 jalapeño, seeded and minced (optional for heat)
1 tsp ground cumin
1 tsp dried oregano
4 cups chicken broth
2 tbsp all-purpose flour
1/4 cup cold water

For Garnish

Fresh cilantro, chopped
Sour cream
Shredded cheddar cheese
Lime wedges

👨‍🍳Directions

1Season the pork cubes with salt and pepper.
2Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
3Add the pork in a single layer and sear for 3-4 minutes per side until deeply browned, working in batches if needed to avoid crowding the pot.
4Transfer the browned pork to a plate and set aside.
5Reduce the heat to medium and add the diced onion to the pot.
6Cook for 5-6 minutes, stirring occasionally, until the onion is softened and translucent.
7Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
8Stir in the chopped green chiles, jalapeño (if using), ground cumin, and dried oregano.
9Cook for 2 minutes, stirring frequently, to toast the spices and meld the flavors.
10The mixture should become very aromatic.
11Return the browned pork to the pot along with any accumulated juices.
12Pour in the chicken broth and bring the mixture to a boil over high heat.
13Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour to 1 hour 15 minutes, until the pork is fork-tender and easily shredded.
14In a small bowl, whisk together the all-purpose flour and cold water to create a slurry.
15While the chili is simmering, slowly pour the slurry into the pot, stirring continuously.
16Continue to cook uncovered for 10-15 minutes, stirring occasionally, until the chili thickens to your desired consistency.
17The liquid should coat the back of a spoon.
18Taste the chili and adjust seasoning with additional salt and pepper if needed.
19Serve hot in bowls, garnished with fresh cilantro, a dollop of sour cream, shredded cheddar cheese, and a squeeze of lime juice.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Wooden spoon
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 850mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a milder chili, remove the seeds and membranes from the jalapeño or omit it entirely. Roasting fresh green chiles yourself adds a smoky depth, but canned roasted chiles work well too. This chili freezes beautifully for up to 3 months.

Watch Video Of How Green Chili with Pork Works

This recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick and easy dinner option.

And don’t forget about the leftovers – you can store them in an airtight container in the refrigerator for up to three days or freeze them for up to two months.

Simply reheat them when you’re ready and serve over rice or with some crusty bread.

❓ Frequently Asked Questions About Green Chili with Pork

Q: What is the difference between green chili and regular chili?

Green chili has a milder flavor than regular chili and is made with roasted green chilies instead of ground beef or other meats.

Q: Can I use canned green chilies instead of fresh ones?

While you can use canned green chilies as a substitute, fresh ones have a more vibrant flavor and texture.

Q: How do I store leftover green chili?

You can store leftover green chili in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

Q: Can I make this recipe in a slow cooker?

This recipe can be easily adapted to be made in a slow cooker – simply cook the ingredients on low for 6-8 hours or on high for 3-4 hours.

Q: What are some good side dishes to serve with green chili?

Some popular side dishes include cornbread, crusty bread, or a simple salad with mixed greens and your favorite dressing.

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