This pork green chili combines juicy, melt-in-your-mouth tender pieces of pork with a savory, hearty herby stew that's loaded with spicy peppers. It's a comforting meal that's perfect for chilly nights and it's so, so easy to make too. In fact, just 3 simple steps are all you have to follow to make it, and just 15 minutes of hands on prepping is all that's required to put it together, then your stovetop will take care of the rest form there.
Table of Contents
Why You'll Love This Pork Chili
- It's delicious! This recipe is one I love to make on those cold winter nights or when I'm hosting a larger group of people. Everyone always loves digging in, and most times, I don't even have to worry about leftovers.
- Easy to customize. If there are any vegetables you want to add or omit, this pork chili will still be just as delicious.
- You can make it ahead of time. I'm convinced this flavorful dish gets even better the next day, and it freezes really well too. If you divide it up into single servings and freeze them you'll have a delicious meal on hand any time you need it!
- Lean pork tenderloin- cut into ½-inch pieces. You can also use pork shoulder.
- Salt and pepper
- Yellow onion, diced
- Jalapenos seeded and chopped
- Cilantro chopped
- Garlic cloves, minced
- Hatch green chiles- diced. Use canned green chiles to cut down on prep work.
- Tomatoes- diced into quarters.
- Chicken broth- my favorite to use is low-sodium chicken broth.
- Ground cumin
- Dried oregano
- Cayenne pepper
How To Make Pork Green Chili
Step 1: Brown the pork. Season the diced pork with salt and pepper, add it to a large stock pot, and cook over medium-high heat. Stir frequently and cook for about 10 minutes until the pieces are browned on all sides.
Step 2: Add the onion. Reduce the heat to medium and add the garlic and onion to the pot. Cook for 4-5 minutes or until soft and translucent.
Step 3: Simmer. Add the remaining ingredients to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about an hour or until the pork is fork-tender. Remove the lid and allow the chili to continue simmering for about 15 minutes or until it thickens to your desired consistency. Serve warm with a garnish of fresh cilantro, and enjoy!
How to Make This A Slow Cooker Pork Green Chili
If you want a more hands-off method, you can make this recipe in the slow cooker.
After sauteing the cubed pork, add all of the ingredients to the slow cooker, cover it, and cook it on low heat for 6-8 hours.
About 20 minutes before you serve it, mix two tablespoons of water and cornstarch in a bowl, then add it to the crock pot to thicken up the mixture.
How To Make Chile Verde
I got the inspiration for this recipe from a YouTube video I recently found for Chile Verde.
I adapted it to make it a "Colorado" pork green chili instead since I love green chiles.
So, if you want to make pork chili with a little Mexican flare, give that recipe in the video a try next and see which one you like better! I honestly can't pick. They're both so good!
Storing and Reheating Instructions
You can store any leftover chili in an airtight container in the fridge for up to 5 days.
To keep the leftovers for longer, transfer them to a freezer bag or freezer-safe container. It will stay good in the freezer for up to 3 months.
My favorite way to reheat the pork green chili is in a pot on the stovetop. Just set it over low heat and warm for about 5 minutes, stirring frequently. You'll want to let the frozen chili thaw in the fridge overnight.
More Chili Recipes
- Mexican Chili
- No Bean Chili
- Chili Cream Cheese Dip
- Chili Cornbread Casserole
- White Chicken Chili
- Panera Turkey Chili
- 2 lbs. lean pork tenderloin, cut into ½-inch pieces
- salt and pepper
- 1 cup yellow onion, diced
- 2 jalapenos seeded and chopped
- ½ cup cilantro chopped
- 4 garlic cloves, minced
- 1 cup diced green chiles
- 2 cups diced tomatoes
- 4 cups low-sodium chicken broth
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- Sprinkle the diced pork shoulder with salt and pepper. Then add the pork to a large stock pot or Dutch oven and cook over medium-high heat, stirring frequently, until it is browned on all sides, about 10 minutes.
- Reduce the stove to medium heat. Then add the diced onions and garlic to the pan. Cook for 4-5 minutes, or until soft.
- Add the cilantro. green chilies, jalapenos, tomatoes, chicken broth and the spices.
- Bring the liquid to a simmer, then reduce to low heat. Cover and cook for about an hour, or until the pork is tender.
- Remove the lid and allow the chili to continue simmering for about 15 minutes, or until it thickens to your desired consistency. Serve with fresh coriander.
Serving Size:1 cup
Amount Per Serving: Calories: 266Total Fat: 5.7gSaturated Fat: 1.9gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 110mgSodium: 299mgCarbohydrates: 8.7gFiber: 1.4gSugar: 3.8gProtein: 42g