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My pork green chili recipe features tender pork shoulder seared until caramelized, then slow cooked in a savory green chili sauce until every bite MELTS in your mouth!
Currently obsessed with chili? You’ll love my Instant Pot white chicken chili, venison chili, or no bean chili!
No one in my family can resist when I make chili. Seriously, it’s like people come out of the woodwork as soon as they smell it simmering away…
But of course, I like to try new things, and when I first heard of Colorado pork green chili, I knew I had to give it a try!
What is pork green chili?
Also known as Colorado green chili, this dish originated in Mexico and has become an American southwest staple. The dish consists of pork (usually pork shoulder) that’s slow cooked until fork-tender in a green chili sauce made up of peppers, spices, and aromatics.
Table of Contents
Why I love this recipe
- A creative twist on classic chili. Rather than a typical tomato sauce, this one is made entirely of green chiles, giving it a mild tanginess and subtle heat.
- Multiple cooking methods. I prefer using the oven and slow cooker to get the job done, but you can use the pressure cooker or stovetop if that’s easier.
- A healthy dinner. It’s packed with fiber and protein and has very little added carbs or fat.
- Pure comfort food. Trust me, people will swarm your house when they smell this chili cooking away!
Ingredients needed
- Pork shoulder. A flavorful cut of pork that’s rich, meaty, and a bit fatty. When cooked low and slow, it develops an almost sweet and buttery flavor. If you can’t find pork shoulder, use pork butt or pork loin.
- Salt and black pepper. To taste and to season the pork.
- All-purpose flour. To coat the pork so it gets extra crispy.
- Olive oil. To cook the pork.
- Shallots. For aroma and flavor.
- Garlic. Use freshly minced garlic cloves.
- Bell peppers. I used green bell peppers to keep with the theme. They’ll need to be halved and de-seeded.
- Jalapeno peppers. For green flavor and subtle heat. The smaller the pepper, the spicier it’ll be!
- Spring onions. For color and subtle onion flavor.
- Low-sodium beef broth. To build the chili. I also tested chicken broth, and while I preferred the flavor of beef, you could use either.
- Cumin. A must for Mexican flavors.
- Fresh cilantro. Garnish.
How to make pork green chili
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Preheat the oven, cut the pork into cubes, and toss it in flour and salt.
Step 2- Sear the pork. Add the pork to a skillet and cook until browned.
Step 3- Roast the veggies. Add all of the veggies to a baking sheet and roast until tender.
Step 4- Make the chili sauce. Blend the roasted vegetables and a splash of broth until the sauce reaches your desired consistency.
Step 5- Assemble. Add the sauce, along with the pork and garlic, to the slow cooker.
Step 6- Slow cook either on low or high heat until the pork is fork-tender.
Alternative cooking methods
While I prefer the slow cooker method, I’ve also tested my green chili recipe on the stovetop and Instant Pot, so you have options!
Stovetop method: Preheat the oven and season the pork. Roast the veggies in the oven, sear the pork in a Dutch oven, and then blend the green sauce. Add the sauce, along with the remaining ingredients, to the pot with the pork. Bring to a boil, then reduce to a simmer and cook until the pork is tender–around 20 minutes.
Instant Pot method: Preheat the oven and prepare the pork. Roast the veggies and sear the pork in the IP on the ‘Sauté’ setting. Make the green sauce. Add everything to the Instant Pot and cook on ‘High Pressure’ for 20 minutes, then let the pressure naturally release for 10 minutes.
Arman’s recipe tips
- Save time. I’m not going to lie; when I’m on a time crunch, I’ve been known to use a few cans of green enchilada sauce instead of roasting and blending the veggies. Just make sure it’s an enchilada sauce you enjoy the flavor of.
- Use more green chile peppers. Swap the bell peppers for Hatch chiles, Anaheim peppers, or poblano peppers.
- Thicken the sauce. Make a cornstarch slurry by combining 1 tablespoon of cornstarch with 3 tablespoons of water. Add this to the sauce and simmer for 5 minutes before serving.
- Serve the chili with a dollop of sour cream, queso fresco cheese, and warm flour tortillas for dipping.
Storage instructions
To store: Store the cooled leftover pork chili in an airtight container in the refrigerator for 4 to 5 days.
To freeze: Let the leftovers cool completely, then freeze them in individual freezer-safe containers for up to six months.
Reheating: Simmer leftovers over the stovetop or microwave for 30-40 seconds.
Frequently asked questions
Chili verde is made specifically with green chiles, whereas green chili may or may not be made with actual chilies.
Hatch green chili must be made with Hatch peppers, which are grown in New Mexico. Green chili can be made with any type of pepper.
More impressive pork dinners
- Instant Pot pork chops
- Oven baked bone-in pork chops
- Stuffed pork loin
- Pork steak
- Or any of my pork recipes
Pork Green Chili
Ingredients
- 2 pounds pork shoulder diced into cubes
- 1 teaspoon salt
- 3 tablespoons all purpose flour
- 2 shallots halved
- 5 cloves garlic whole
- 2 green bell peppers seedless and halved
- 3 jalapeno peppers
- 3 green onions
- 3 cups beef broth low sodium
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, coat the pork cubes evenly with salt and all-purpose flour.
- In a large skillet over medium heat, add olive oil. Once the oil is heated, add the diced pork cubes and cook until browned on all sides.
- Place the vegetables on a sheet pan and roast for 20 minutes.
- Once done, transfer the roasted vegetables with beef broth into a food processor or blender. Pulse until mostly smooth.
- In the slow cooker, place the browned pork cubes along with whole garlic cloves. Pour in the chopped vegetable mixture. Sprinkle ground cumin over the ingredients. Season with salt and pepper according to taste.
- Cook on high for 3-4 hours or low for 6-8 hours.
