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.
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Recipe Information
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
Instructions
Cut the boneless pork shoulder into 1-inch cubes and season with salt and black pepper.
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.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Stir in the roasted, chopped green chilies, diced jalapeños, and any pan drippings from the seared pork.
Return the browned pork to the pot and pour in the chicken broth and diced tomatoes with green chilies. Mix well.
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.
Simmer the chili gently for 60-75 minutes, stirring occasionally, until the pork is tender and the flavors are well combined.
Stir in the chopped cilantro and lime juice. Taste and adjust seasoning with additional salt if needed.
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
Calories |
2837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6638 mg | 289% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 29.6 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4814 mg | 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.
