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Pork Green Chili

Hearty and delicious Pork Green Chili hits the spot on a cold winter night. With plenty of flavor from roasted hatch chiles, this pork green chili recipe will have everyone at your table coming back for seconds.
Servings 8
Calories 292kcal
Author Rebecca Lindamood

Ingredients

  • 1 to 1 1/2 pounds boneless country rib pork cut into ½-inch cubes
  • 1/4 cup all purpose flour you can substitute gf flour if desired
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon granulated garlic
  • 2 tablespoons sunflower or pure olive oil
  • 1/2 yellow onion diced
  • 6 large cloves garlic minced
  • cumin
  • 3/4 cup or a 7-ounce can diced green chile
  • 3 1/2 cups or 28 oz can salsa verde
  • 4 cups chicken stock
  • 1 tablespoon chicken base such as Better than Bouillon
  • 4 cups diced potatoes about 2 large white or gold potatoes
  • 1 can small white beans or navy beans drained and rinsed

Instructions

  • Add the pork cubes, flour, salt, black pepper, and granulated garlic to a gallon sized zipper top bag, seal the bag, and shake to evenly coat the pork.

To Make Pork Green Chili on the Stove top:

  • Drizzle 1 tablespoon of the oil into a heavy-bottomed stockpot or soup pot over medium heat. Add the pork cubes and brown them on all sides. Transfer the pork to a plate.
  • Add the remaining oil to the pan along with the diced onion. Stir and sautee until the onion is semi-translucent, lowering the heat if needed to avoid scorching the onion, about 3 minutes.
  • Stir in the garlic and cumin and cook until fragrant, about 1 minute.
  • Stir in the browned pork, diced green chile, salsa verde, chicken stock, chicken base, and potatoes. Cover and simmer on LOW for 45 minutes, or until the pork and potatoes are tender. Stir in the beans and cook just until heated through.

To Make Pork Green Chili in a Slow Cooker:

  • Drizzle 1 tablespoon of the oil into a heavy-bottomed skillet over medium heat. Add the pork cubes and brown them on all sides. Transfer the pork to your slow cooker.
  • Add the remaining oil to the pan along with the diced onion. Stir and sautee until the onion is semi-translucent, lowering the heat if needed to avoid scorching the onion, about 3 minutes.
  • Stir in the garlic and cumin and cook until fragrant, about 1 minute. Scrape this into the slow cooker.
  • Stir in the browned pork, diced green chile, salsa verde, chicken stock, chicken base, and potatoes. Cover and simmer on LOW for 6 hours (or as long as 8 hours if you need to be away from the slow cooker), or until the pork and potatoes are tender. Stir in the beans and cook just until heated through.

To Make Pork Green Chili in an Instant Pot/Countertop Pressure Cooker:

  • Drizzle 1 tablespoon of the oil into the pan of your Instant Pot set to sautee. Add the pork cubes and brown them on all sides. Transfer the pork to a plate.
  • Add the remaining oil to the pan along with the diced onion. Stir and sautee until the onion is semi-translucent, lowering the heat if needed to avoid scorching the onion, about 3 minutes.
  • Stir in the garlic and cumin and cook until fragrant, about 1 minute.
  • Stir in the browned pork, diced green chile, salsa verde, chicken stock, chicken base, and potatoes. Cover and cook on HIGH PRESSURE for 30 minutes, or until the pork and potatoes are tender. Carefully release the pressure, then stir in the beans and cook just until heated through.

Nutrition

Calories: 292kcal | Carbohydrates: 26g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 1281mg | Potassium: 1051mg | Fiber: 3g | Sugar: 9g | Vitamin A: 634IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 4mg