pork green chili recipe

Written ByJenny Smyth Posted on
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The Best pork green chili recipe

I’ve been making pork green chili for my family for years, and it’s a staple in our household. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a special occasion. I love how the flavors of the pork, green chilies, and spices all come together to create this delicious, savory sauce.

My kids always ask for seconds, and my husband loves it when I serve it with a side of crusty bread or over rice. I’ve tried many different recipes over the years, but this one is by far my favorite. It’s easy to make and can be adjusted to suit your taste preferences.

The key to this recipe is to use high-quality ingredients, especially the pork and the green chilies. I like to use leaner cuts of pork, such as ground pork or tenderloin, because they’re easier to cook through and add less fat to the dish. The green chilies are what give this recipe its signature flavor and heat level.

I use Anaheim or poblano peppers, which have a mild to medium heat level that works well for most people. You can adjust the level of heat to your liking by using more or fewer peppers. This recipe is also very versatile – you can serve it as a main course or use it as a topping for tacos or nachos.

My family loves it when I serve it with some crusty bread or over rice, but you can also serve it with some warm flour tortillas or even as a dip for veggies. One of the best things about this recipe is that it freezes well, so you can make a big batch and store it in the freezer for up to 3 months. When you’re ready to eat it, simply thaw it overnight in the fridge and reheat it on the stovetop or in the microwave.

This recipe is also very healthy – the pork is lean protein, and the green chilies are packed with vitamins and antioxidants. The spices add some extra flavor without any added salt or sugar. This recipe is perfect for anyone looking for a delicious, comforting meal that’s also good for you.

Pork Green Chili

4.6 from 666 votes

A hearty and flavorful stew featuring tender pork simmered in a vibrant green chili sauce made from roasted tomatillos and green chiles. This dish is perfect for a comforting meal and can be served with rice, tortillas, or as a filling for burritos.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork and Base

2 lbs pork shoulder, cut into 1-inch cubes
1 tbsp vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
4 cups chicken broth

For the Green Chili Sauce

1 lb tomatillos, husked and rinsed
2 poblano peppers
2 jalapeno peppers, stems removed
1/2 cup chopped fresh cilantro
1 lime, juiced
Salt to taste

👨‍🍳Directions

1Preheat the oven broiler to high.
2Place the tomatillos, poblano peppers, and jalapeno peppers on a baking sheet.
3Broil for 5 to 7 minutes, turning once, until the skins are charred and blistered.
4Transfer the broiled vegetables to a bowl, cover with plastic wrap, and let steam for 10 minutes.
5Then peel off the skins from the peppers, remove the stems and seeds, and place the peeled peppers and tomatillos into a blender.
6Add the cilantro and lime juice to the blender.
7Blend until smooth, about 30 seconds.
8Season with salt to taste and set the green chili sauce aside.
9Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
10Add the pork cubes in a single layer and cook for 5 to 7 minutes, turning occasionally, until browned on all sides.
11Work in batches if needed to avoid overcrowding.
12Reduce the heat to medium and add the diced onion to the pot.
13Cook for 4 to 5 minutes, stirring frequently, until the onion is translucent.
14Add the minced garlic, cumin, and oregano, and cook for 1 minute until fragrant.
15Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pot.
16Stir in the prepared green chili sauce and return to a simmer.
17Reduce the heat to low, cover the pot, and let the chili simmer for 1 hour to 1 hour 15 minutes, stirring occasionally, until the pork is tender and easily shreds with a fork.
18Taste and adjust seasoning with salt if needed.

🔧Equipment

Large pot or Dutch oven
Baking sheet
Blender or food processor
Cutting board
Chef’s knife
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 850mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 42g

📝Notes

For a thicker chili, mash some of the cooked tomatillos against the side of the pot before serving. This chili tastes even better the next day as the flavors meld.

Watch Video Of How Pork Green Chili Works

This pork green chili recipe is a staple in our household because it’s so easy to make and always turns out delicious. The best part is that you can adjust the heat level and flavor preferences to suit your tastes.

We love serving it with some crusty bread or over rice, but you can also serve it as a topping for tacos or nachos. If you have any leftovers (which is rare!)

, they freeze beautifully for up to 3 months – just thaw overnight in the fridge before reheating on the stovetop or in the microwave.

❓ Frequently Asked Questions About Pork Green Chili

Q: What kind of pork should I use?

For this recipe, I recommend using leaner cuts of pork, such as ground pork or tenderloin. These cuts are easier to cook through and add less fat to the dish.

Q: Can I use other types of peppers?

Yes, you can use other types of peppers if you prefer milder or spicier heat levels. For example, jalapeños have a hotter heat level than Anaheim or poblano peppers.

Q: How long does this recipe take to make?

This recipe takes about 30 minutes to an hour to make from start to finish, depending on how quickly you can chop the vegetables and cook the pork.

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

Yes, you can make this recipe in a slow cooker! Simply brown the pork and cook the onions before adding them to the slow cooker with all the other ingredients.

Q: What if I don’t have any fresh cilantro?

You can omit the cilantro if you don’t have any on hand – just skip adding it altogether.

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