Pork Green Chili

This pork green chili recipe features melt-in-your-mouth pork slow cooked in a savory green chili sauce. It's so cozy and SO easy. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 183kcal

Author Arman Liew

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.

Video

Notes

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.

TO REHEAT: Simmer leftovers over the stovetop or microwave for 30-40 seconds.

Nutrition