Green Chili with Pork

Get ready to savor the bold, authentic flavors of Green Chili with Pork—an irresistible dish that brings comfort and spice to your table! Featuring tender chunks of seared boneless pork shoulder simmered in a vibrant blend of roasted Hatch green chilies, jalapeños, and tangy tomatoes, this recipe is a Southwest-inspired masterpiece. Aromatic garlic, onions, and warm spices like cumin and oregano infuse the chili with a deep, smoky flavor, while a finishing touch of fresh cilantro and zesty lime juice brightens every bite. Perfectly suited for a cozy family dinner or a crowd-pleasing gathering, this chili is best served with warm tortillas, fluffy rice, or your favorite toppings like sour cream and shredded cheese. With just 20 minutes of prep and a rich, slow-simmered broth, this one-pot wonder is hearty, flavorful, and ideal for chili lovers.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds boneless pork shoulder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1.5 cups hatch green chilies, roasted, peeled, and chopped (or canned)
• 2 small jalapeño peppers, seeded and diced
• 3 cups chicken broth
• 1 can (10 ounces) diced tomatoes with green chilies (e.g., Rotel)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Directions

Step 1

Cut the boneless pork shoulder into 1-inch cubes and season with salt and black pepper.

Step 2

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes in batches and sear until browned on all sides, about 5 minutes per batch. Remove the browned pork and set aside.

Step 3

In the same pot, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Step 5

Stir in the roasted, chopped green chilies, diced jalapeños, and any pan drippings from the seared pork.

Step 6

Return the browned pork to the pot and pour in the chicken broth and diced tomatoes with green chilies. Mix well.

Step 7

Add the ground cumin and dried oregano, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Step 8

Simmer the chili gently for 60-75 minutes, stirring occasionally, until the pork is tender and the flavors are well combined.

Step 9

Stir in the chopped cilantro and lime juice. Taste and adjust seasoning with additional salt if needed.

Step 10

Serve the green chili hot, garnished with more fresh cilantro if desired. Pair with warm tortillas, rice, or sour cream for a delicious meal.

Nutrition Facts

Serving size	2552.9 grams (2552.9g)

Amount per serving	% Daily Value*
Calories	2837

Total Fat 213.20g	273%
Saturated Fat 67.90g	340%
Polyunsaturated Fat 2.70g
Cholesterol 726mg	242%
Sodium 6638mg	289%
Total Carbohydrate 62.30g	23%
Dietary Fiber 15.30g	55%
Total Sugars 29.60g
Protein 184.90g	370%

Vitamin D 0IU	0%
Calcium 344mg	26%
Iron 19mg	105%
Potassium 4814mg	102%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 25.4%

Carbs: 8.6%