Pork Chili with Greens
Warm up your kitchen with this hearty and flavorful Pork Chili with Greens, a bold and comforting one-pot dish that’s perfect for cooler days. Tender chunks of seared boneless pork shoulder meld beautifully with smoky spices like chili powder, cumin, and paprika, creating a rich, tomato-based broth that’s both savory and satisfying. A medley of vibrant greens—such as kale or Swiss chard—adds a nutritious twist, while white beans bring creaminess and balance to the dish. With just the right hint of heat from jalapeño peppers and a bright splash of fresh lime juice, this chili is a perfect blend of hearty and fresh flavors. Serve it with sour cream, fresh cilantro, or warm crusty bread for a complete meal. Ready in under two hours and serving six, this recipe is great for family dinners or meal prep, and it’s gluten-free for added versatility.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 large green bell pepper, diced
- 1 jalapeño pepper, finely diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 28 ounces canned diced tomatoes
- 3 cups chicken or vegetable broth
- 2 cups cooked or canned white beans, drained and rinsed
- 4 cups kale or Swiss chard, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro, chopped (optional)
- sour cream, for topping (optional)
Instructions
Cut the boneless pork shoulder into 1-inch cubes and pat them dry with paper towels. Season lightly with salt and pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the pork in batches until browned on all sides. Remove from the pot and set aside.
In the same pot, add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic, green bell pepper, and jalapeño pepper, and cook for another 2–3 minutes until fragrant.
Sprinkle in the chili powder, ground cumin, and smoked paprika, stirring to coat the vegetables in the spices.
Return the seared pork to the pot, then add the canned diced tomatoes, chicken or vegetable broth, and white beans. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 60–75 minutes, stirring occasionally, until the pork is tender.
Add the chopped kale or Swiss chard to the pot, stirring until the greens are wilted, about 5 minutes.
Taste the chili and adjust the seasoning with additional salt and pepper as needed. Stir in the fresh lime juice and optional cilantro, if using.
Serve hot, garnished with a dollop of sour cream if desired. Pair the chili with warm crusty bread or rice for a complete meal.
Nutrition Facts
Calories |
3762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.8 g | 316% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 7572 mg | 329% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 42.7 g | ||
| Protein | 222.9 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1539 mg | 118% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 8318 mg | 177% | |
*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.
