Pork Green Chili
Hearty, comforting, and full of bold Southwestern flavors, Pork Green Chili is the kind of dish that warms you from the inside out.
Tender chunks of pork simmer slowly with roasted green chilies, aromatic garlic, and savory broth, creating a stew that’s both spicy and soothing. The addition of potatoes makes it rustic and filling, while the green chile sauce infuses every bite with tangy heat and depth.
This dish is more than just a meal—it’s a tradition of slow cooking, patience, and layered flavors that come together in a bowl of pure comfort.
Why People Will Love Pork Green Chili:
Rich layers of flavor – The combination of smoky green chilies, tender pork, and savory broth creates a complex flavor profile that develops beautifully as it simmers.
Comfort in every bite – With hearty chunks of pork and potatoes, this dish delivers the kind of soul-warming satisfaction that feels like a hug in a bowl.
Perfect balance of heat and heartiness – The green chilies bring just the right level of spice without overpowering the comforting base of meat and potatoes.
Versatile meal – It can be served as a standalone stew, spooned over rice, or paired with warm tortillas, making it adaptable to any table.
Rooted in tradition – This dish carries the essence of Southwestern cooking, connecting people to regional flavors and a sense of cultural authenticity.
Key Ingredient:
Pork shoulder or stew meat – The foundation of the dish, providing richness and tenderness that slowly breaks down into melt-in-your-mouth bites.
Green chilies – The soul of the recipe, bringing smoky heat and vibrant flavor that defines this chili as uniquely Southwestern.
Green chile enchilada sauce – Layers the stew with tangy depth, balancing spice with savory complexity.
Potatoes – Rustic and hearty, they absorb the flavors of the broth while adding body and comfort to each spoonful.
Garlic and onion – Aromatic anchors that infuse the stew with warmth, sweetness, and earthiness.
Expert Tips:
Brown the pork deeply – Take the time to sear the pork until a golden crust forms; this step builds a foundation of flavor that carries through the entire stew.
Roast your own chilies if possible – While frozen or canned chilies work, freshly roasted chilies add a smoky depth and authenticity that elevates the dish.
Balance heat with acidity – If the chili feels too spicy, a small splash of lime juice at the end will brighten the flavors and mellow the heat.
Let it rest before serving – Allow the chili to sit for 10–15 minutes after cooking; this gives the flavors time to marry and intensify.
Make it ahead for richer flavor – Like many stews, this dish tastes even better the next day as the pork, potatoes, and chilies continue to blend together.
Pork Green Chili
Ingredients
1-2 pounds pork stew meat or pork shoulder chopped into ½” pieces
¼ cup all-purpose flour or cornstarch
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 tablespoon olive oil
½ yellow onion chopped into ½ “ pieces
3 large cloves garlic minced
7 ounces chopped green chile about ¾ cup worth (frozen works fine)
28 ounces green chile enchilada sauce about 3½ cups worth
3 cups chicken stock or water, plus 1 tablespoon chicken base
½ teaspoon kosher salt adjust to taste
4 cups diced potatoes about 2 large potatoes
Instructions
In a large resealable plastic bag, combine the pork, flour, black pepper, and garlic powder. Shake well to coat the meat evenly, then set aside.
Heat the olive oil in a large pot over medium heat. Add the minced garlic and diced onion, cooking until the onion becomes translucent, about 2-3 minutes.
Add the coated pork to the pot and cook until browned, approximately 5 minutes. Stir in the green chilies, enchilada sauce, chicken broth, and salt. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 45 minutes.
Add the diced potatoes to the pot and increase the heat to bring it back to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Serve and enjoy!
Important Notes When Making Pork Green Chili:
Meat selection matters – Pork shoulder is ideal because its marbling breaks down during simmering, giving the stew both tenderness and richness. Lean cuts may dry out.
Consistency control – The flour or cornstarch coating on the pork not only helps brown the meat but also naturally thickens the broth. Add more stock if you prefer a looser, soup-like texture.
Chili heat varies – Green chilies range in spice levels depending on the batch or brand. Always taste before adding all at once to adjust the heat to your comfort.
Salt adjustments – Between the chicken base, stock, and enchilada sauce, saltiness can vary. Season gradually and taste at the end to avoid an overly salty stew.
Storage and reheating – This dish keeps beautifully in the refrigerator for up to 3 days and freezes well. The flavors deepen over time, so leftovers may taste even better than the first serving.
How To Enjoy Pork Green Chili After Cooking:
Serving Suggestions
Classic bowl style – Serve it steaming hot in deep bowls, topped with shredded cheese, fresh cilantro, and diced onion for a hearty, comforting meal.
With warm tortillas – Pair with soft flour tortillas or corn tortillas on the side, perfect for scooping or dipping into the rich stew.
Over rice or quinoa – Pour the chili over a bed of rice or quinoa for an extra-filling version that stretches the dish further.
As a smothering sauce – Ladle it over burritos, enchiladas, or even eggs for a bold Southwestern twist.
Side Pairings
Crisp green salads with lime vinaigrette help balance the richness.
Cornbread or cheese quesadillas provide a satisfying contrast in texture.
Roasted vegetables, like zucchini or bell peppers, complement the smoky chili flavors.
Flavor Enhancers
A squeeze of lime just before eating brightens the broth and cuts through the richness of the pork.
Freshly sliced radishes and shredded cabbage add crunch and freshness.
A dollop of sour cream or crema can mellow the heat while adding creaminess.
Drink Pairings
For non-alcoholic: Try agua fresca (like hibiscus or tamarind) for a refreshing balance.
For wine lovers: A crisp Sauvignon Blanc or dry Riesling works well with the heat and acidity.
For beer lovers: Light lagers, Mexican beers, or even smoky ales highlight the chili’s depth.
Best Enjoyment
Eat it freshly simmered for maximum warmth and comfort.
Save a portion for the next day—the flavors deepen and become even more irresistible after resting overnight.
Share it family-style at the table with all the garnishes laid out, so everyone can customize their own bowl.
Nutrition Information:
For Pork Green Chili (per 1 serving, based on ~6 servings from the recipe):
Calories: 315 kcal | Total Fat: 15 g | Saturated Fat: 5 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 1 g | Cholesterol: 70 mg | Sodium: 780 mg (depending on added salt and broth) | Total Carbohydrates: 22 g | Dietary Fiber: 4 g | Sugars: 4 g | Protein: 23 g
Frequently Asked Questions:
Can I use a different type of meat for this recipe?
Yes, you can substitute beef or chicken for the pork.
Adjust the cooking times accordingly; for example, chicken may cook faster than pork.
What if I don’t have green chilies?
If green chilies aren’t available, you can use diced green bell peppers or substitute with a can of diced tomatoes and add extra spices to mimic the flavor.
Can I make this recipe in a slow cooker?
Yes, brown the pork first, then transfer it to a slow cooker with the other ingredients.
Cook on low for 6-8 hours or on high for 3-4 hours until the meat and potatoes are tender.
How can I make this dish spicier?
To increase the heat, use hot green chilies, add a pinch of cayenne pepper, or include a diced jalapeño pepper in the recipe.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used.
They will add a slight sweetness to the dish, which can complement the spiciness of the chili.
How do I adjust the thickness of the chili?
For a thicker chili, use more flour or cornstarch to coat the pork.
You can also simmer the chili longer to reduce it.
For a thinner chili, add more chicken stock or water.
Can I freeze leftovers?
Yes, this chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Reheat thoroughly before serving.
What can I serve with Pork Green Chili?
This chili pairs well with cornbread, tortilla chips, or over rice.
Toppings like shredded cheese, sour cream, or fresh cilantro can also enhance the flavor.
Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce is fine.
You can also use homemade enchilada sauce if you prefer.
How can I make this recipe gluten-free?
Use cornstarch instead of flour for coating the pork, and ensure that the enchilada sauce and chicken base are gluten-free.
Check all labels for gluten-containing ingredients.