Delicious green pork chili with Mexican influences. This meaty dish has a tangy, spicy finish and is served with fresh tomatoes, avocado, sour cream, and tortilla chips.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 64 ounces |
Ingredients
- 4 tablespoons olive oil, divided
- 1 pound ground pork
- 2 fresh jalapeno peppers, stems removed
- 1 tablespoon butter
- 1 medium white onion, diced
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground black pepper
- 3 cloves garlic, minced
- ½ cup all-purpose flour
- 1 (28 ounce) can green enchilada sauce
- 1 (7 ounce) can green salsa
- 1 quart water
- ½ bunch fresh cilantro, chopped
- ½ lime, juiced
Instructions
- In a 4 quart pot, heat 2 tablespoons olive oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the browned pork and jalapenos from the pot and set aside.
- In the same pot used to cook the meat, add the remaining 2 tablespoons olive oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute.
- Reduce the heat to low. Sprinkle the flour over the onion and garlic. Cook, stirring for three minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water.
- Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the soup to a boil. When the soup boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in chopped cilantro and lime juice.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 8 g |
| Sodium | 379 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor and easy to make. Told all my friends about it.
Jason, this is a great recipe. First time I made it as written. Second time, I reduced water to 20 oz. chicken broth, and I added 4 cups of diced potato. [I wanted to make it a little more substantial.] Also, I used a pound of pork loin, cubed. We love the recipe and thank you!
In concept this is a good recipe, but it’s not chili; it is soup. Should have realized that but I didn’t look at the yield and questioned the quart of water and the 28 oz of green enchilada sauce. Too much liquid for the amount of pork. Didn’t know how to use the jalapeños. Did stem them and seeded. Wasn’t sure to chop so just halved them. Not sure if I’ll make this again.
This is an easy, quick recipe. I did the same, and added a couple of white potatoes. Favorite of my sons! Once a month I make a huge batch.
I did not follow the recipe exactly because I sauted the vegetables with the pork. Then I put the cilantro and the water in a blender. added all spices to the meat mixture then the flour and cooked for 2 min,then added the sauces. stirring all the time, finally adding the blender. Mine was a little spicier and thicker so I added a little more liquid at the end. But 5 stars.
I adapted this a little due to what I had on hand. I used a 2.5 pork roast instead of the ground pork. I cooked it in the crockpot for 8 hours, using the seasonings as listed in the recipe. I left out the water altogether. The result was a thickened stew that I served over rice. It was delicious and received rave reviews from my family. Thanks Jason!
Our favorite recipe for green chili. Pretty easy, super tasty and everyone loves it.
It was meh. Seemed lacking in flavor. I will make again but next time spice it up a bit.
I absolutely love this recipe and have made it multiple times. I do use chicken broth instead of water, and I also top it with some tortilla chips and Monterey Jack or pepper Jack cheese, when I plate it. . It is very delicious. The last time I made it I made it with ground turkey. It was also just as delicious. It is wonderful also to have some avocados and sour cream on the side that you can enjoy with the dish. People don’t understand that because this dish is called chili, it is not traditional chili. Chili is the term used for Hispanic cooking when you are using peppers. The base of this is green chili peppers. This is not chili as you would think of traditional chili.
Outstanding recipe! Very easy but oh so tasty!! I had never made green chili before so had no idea what it was supposed to taste like. It was a request from my son and he said it was really good! Thank you!!
Tip: It’s chile not chili. Chili is like the stew you get in Texas with meat and beans. Otherwise it’s Green Chile or Red Chile.
Made this many times now using leftover pulled pork. All time family favorite. On serving, fresh squeezed lime a must. Super!
I love this and make it regularly. My only change is the type of pork. After I make my bbq pulled pork shoulder, I use a pound of the leftover meat for this recipe. Delicious and great texture.
This was great! I used more lime juice and salt (personal preference), and I diced the jalapenos rather than leaving them whole like the recipe seems to imply. Served with cheese, sour cream, avocado, and warm flour tortillas. Yum!
Will absolutely make again, so delicious! I did make some additions, but don’t feel these changed this already-good recipe in fundamental ways. Had part of a whole pork loin from my favorite warehouse store that needed cooking, so cubed (3/4″) the meat after removing the fat cap. Rendered the fat and used this instead of olive oil and butter. Added a can each of fire-roasted diced tomatoes, corn and black beans. Served with a squeeze of fresh lime, chopped cilantro and a spoonful of light sour cream. Next time, will grind the pork and use 2 cans each of corn and beans, and perhaps serve over brown rice. This is a wonderful recipe that can be adapted for serving larger groups, with the low cost extensions I’ve mentioned…thanks so much for getting me going down this green chili path!
I made this for a neighborhood chili cook-off, just for fun, and won 1st prize! But I added 3 kinds of white beans and a can of corn with peppers to it. I also added green chilis and more cumin. These additions made it taste more like chili and less like enchilada sauce. Served with queso fresco cheese and sour cream. LOVED IT! I called it Grinch’s Green Chili.
Thanks for posting this wonderful recipe. This recipe sounds great as written. However, I made a few changes based on what was available and what we needed for the menu. I used pulled pork in lieu of ground pork. I turned this into more of a stew. I used chicken broth in place of the water and red salsa and red enchilada sauce in place of green. I doubled the amount of salsa and added corn and kidney beans. I love the addition of flour; it added a nice body. The spice combo in this recipe is terrific and adds a lot of dimension especially after I toasted them. I can’t wait to try this recipe exactly as written; I am sure it will be even more awesome than the version I conjured up!
I will make this again. It was tasty and was not a complicated recipe to follow.
Will use more meat next time. Very flavorful. Enjoyed it over brown rice.
I added diced potatoes and it was delicious!!!
it was ok