This Pork Green Chili recipe is perfect for those busy days when you want to come home to something warm and savory but don’t have a lot of time. Just 15 minutes of prep in the morning (or even the night before!) and then you can turn on the crock pot and let this delicious and savory stew cook all day to be ready when it’s time for dinner!
- Why we love Pork Green Chili Stew
- Pork Green Chili ingredients
- Pork Green Chili Recipe substitutions and variations
- How to make Green Chili in crockpot
- How to serve Green Chili Pork Stew
- How to store Green Chili Pork
- Green Chili Pork Stew FAQs
- More like this Pork Green Chili Recipe
- Pork Green Chili Recipe (Crock Pot) Recipe
- More States I Have Visited in my American Eats Series
If you love big bold flavors and savory stews with tender chunks of meat, this Slow Cooker Pork Green Chili could very well be your new favorite dinner. It’s a set-it-and-forget-it approach to a meal that the whole family will appreciate and the leftovers are every bit as delicious the next day. Our recipe uses mostly pantry ingredients and a big pork shoulder roast so it can feed a crowd. And the best part is that you can top it with all your favorite fixings so everybody can enjoy it how they like!
This Pork Green Chili recipe is from my Colorado-inspired recipes , as part of my American Eats series where I am working my way through the U.S.A., making foods that each state is known for.
For more comforting soup recipes, check out this One Pot Lasagna Soup , my Easy Minestrone Soup , or Cheesy Taco Soup .
Why we love Pork Green Chili Stew
- Add in your favorite peppers and spices, and garnish with your choice of toppings!
- Using ingredients you can easily find at grocery stores or food markets.
- With only 15 minutes of prep, you can let the slow cooker do the hard work for this one!
Pork Green Chili ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Pork – I have used 3-4 pounds of boneless pork shoulder for this recipe, cut into 1-inch cubes.
- Flour – All-Purpose Flour will work fine for this recipe give the pork pieces a crisp outer.
- Salt & Pepper – Use a combination of freshly ground black pepper and kosher salt to enhance all the ingredients. More can be
- Onion & Garlic – Freshly chopped onion and freshly minced garlic will give you the best savory flavors here.
- Tomatillos – These mini green tomatoes add nutrition, extra texture, and a bright flavor to the chili.
- Chiles – Use whole fire-roasted green chilies for this recipe for a fresh, spicy flavor.
- Fresh herbs – I love using freshly chopped cilantro in my chili, it is so delicious and blends well with all the other flavors.
- Broth – Low-sodium chicken broth is always my go-to for recipes like this, so you can better control the saltiness of the dish while adding a great depth of flavor. You can use chicken stock in a pinch, or even just water if you prefer.
- Jalapeno – Adding a freshly chopped jalapeno pepper will give a bit of an extra kick to the chili. Add more if you wish!
- Tomatoes – Diced tomatoes will bulk out the chili, melding
- Seasoning – Use chili powder and cumin for spice and a classic chili flavor, while oregano adds
- Cornstarch – 1 tablespoon cornstarch
- Garnish (optional) – What you garnish your chili with will depend on the flavors that you want to bring out. Chose from lime wedges, fresh cilantro leaves, chopped green onions, and grated sharp cheddar cheese.
- Serve – Serve with sides of sour cream, tortilla chips, or in flour tortillas.
Pork Green Chili Recipe substitutions and variations
- Extra heat. Add some cayenne pepper, extra jalapenos, hot sauce, or
- Hatch chiles. Use hatch chile peppers instead of jalapenos for a slightly milder chili with a similar flavor.
- Meat. You can use cubed beef, chicken, or turkey for this recipe! Shredded beef, shredded pork, or even shredded chicken would work well for this recipe as well.
- Roasting your own chiles. You can make this completely from scratch if you prefer. Replace the canned green chiles with 2 poblano peppers and 2 anaheim peppers. Char the peppers (and might as well do the jalapeno and tomatillos while you are at it) under a hot broiler until black, turning frequently. Then place the peppers in a ziploc bag or glass bowl covered tightly with plastic wrap to steam them for 10-20 minutes. Then just rub or peel the skins off, remove the seeds, and chop.
- Cooking method. You can make this recipe in a Dutch oven on the stovetop or in the oven, or in an Instant Pot pressure cooker, but the cook times will vary.
How to make Green Chili in crockpot
This chili verde recipe entails about 15 minutes of actual hands-on effort and it’s almost all up-front!
- Cut pork. Slice a pork shoulder butt roast into 1-inch cubes. You are going to want to trim off any excess fat while doing so you don’t end up with a layer of grease on the top of your chili verde.
- Coat and season. Toss the cubed pork with a little flour mixed with spices.
- Brown the pork. Brown the pork in batches with a little oil in a hot iron skillet. Transfer the pork to the slow cooker.
- Sauté onion and garlic. In the same pan, add a little more oil and sauté the onion and garlic to soften. I like to add a little broth to the pan to help scrape up any of the browned bits left over from browning the meat, then I add all of this to the crock pot with the pork.
- Blend ingredients. In a blender, pulse half of the chopped tomatillos and peppers with the chicken broth, then pour this over the browned pork in the crock pot, adding the remaining chopped tomatillos, green peppers, jalapeno, and tomatoes.
- Cook. Cover the pot and cook on LOW for 6-8 hours. You can leave the chunks of pork whole or use two forks to shred them at this point.
- Thicken. The pork green chili could absolutely be eaten just like this. I like to thicken it ever so slightly with a slurry of cornstarch and water, which I stir in and let cook for 30 minutes while I get the rest of dinner ready and set the table. It doesn’t make the sauce thick like a stew but gives it a slightly creamy, almost silky texture that is wonderful.
How to serve Green Chili Pork Stew
Ladle the stew into individual serving bowls, ensuring a generous portion of the pork, green chilies, and other ingredients in each bowl. Offer an array of toppings like chopped cilantro, diced avocado, shredded cheese (such as Monterey Jack or cheddar), lime wedges, and sour cream. These toppings add texture and enhance the flavors.
Alternatively, you can serve it with warm corn or flour tortillas and let your family scoop up the stew or make tacos with them. Rice or cornbread can also be excellent accompaniments to soak up the flavorful broth.
How to store Green Chili Pork
Store green chili in an airtight container in the refrigerator for up to 4 days.
Can I freeze green chili?
When the chili has completely cooled, store it in freezer-safe containers or portion it into Ziploc bags in the freezer for up to 3 months. Just thaw it in the fridge overnight and heat it up again the next day.
Chili Verde is a classic American Southwest dish that seems to be popular in both Colorado and New Mexico. It’s made from chunks of pork shoulder (not the whole roast) that are cooked low and slow in a sauce made from green chiles, tomatillos, tomatoes, garlic, jalapeño, and spices. Pork Chili Verde is not spicy unless you leave in the jalapeño seeds to increase the heat, so even my young kids can gobble up a bowl of the saucy, tender meat without hesitation. Chili Verde, or pork green chili, as it is also known, can be used to fill burritos or tacos if you are just scooping out the meat from the sauce, spooned over rice, or used to smother burritos (or apparently burgers), or just eaten straight out of a bowl topped with all your favorite chili fixin’s.
I like to thicken it ever so slightly with a slurry of cornstarch and water, but you could also create a roux by melting equal parts butter and flour in a separate pan over medium heat, then whisk it into the chili while simmering to thicken the sauce. Or mix masa harina (corn flour) with water to form a paste, then stir it into the chili. This not only thickens but also adds a subtle corn flavor.
Chili verde and green chili are quite similar but there are small differences. Chili verde, which is often associated with Mexican cuisine, specifically refers to a pork stew cooked in a green sauce predominantly made from tomatillos, green chilies, and assorted herbs and spices. It showcases chunks of pork immersed in a flavorful green sauce. On the other hand, green chili, commonly linked with New Mexican cuisine, represents a broader range of dishes. It includes stews or soups prepared with pork, chicken, or beef combined with green chilies, tomatoes, and occasionally other ingredients like beans or corn.
Stew or Chili?
As written, this chili verde recipe is more of a soup or stew-like pork green chili. With a higher meat ratio, this recipe can be used to fill tortillas for tacos or burritos. Decrease the amount of chicken broth in half from 4 cups to 2 cups. Alternatively, just make it this way and scoop out chunks of pork with a slotted spoon. Fill your tacos with the meat and save the broth for a light lunch the next day or for topping other dishes like you would gravy.
More like this Pork Green Chili Recipe
- Baked Ziti
- Copycat Costco Mac and Cheese
- Cheesy Chicken Broccoli Rice Casserole
- Zuppa Toscana
- Healthy Turkey Chili
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Did you make this recipe?
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Pork Green Chili Recipe (Crock Pot)
Ingredients123
Chile
- ▢ 3-4 pounds of boneless pork shoulder cut into 1-inch cubes
- ▢ 4 tablespoons all-purpose flour
- ▢ 1 teaspoon black pepper
- ▢ 1 teaspoon kosher salt
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion chopped
- ▢ 4 cloves garlic minced
- ▢ 1 pound tomatillos husks removed chopped
- ▢ 28 ounces whole fire-roasted green chilies drained (chopped or diced)
- ▢ ½ bunch of cilantro chopped
- ▢ 4 cups chicken broth
- ▢ 1 jalapeno de-seeded and chopped
- ▢ 14.5 ounces diced tomatoes
- ▢ 1 tablespoon chili powder
- ▢ 1 tablespoon cumin
- ▢ 1 teaspoon oregano
- ▢ 1 tablespoon cornstarch
- ▢ 1 tablespoon cold water
Garnish (optional)
- ▢ lime wedges
- ▢ cilantro leaves
- ▢ chopped green onions
- ▢ sour cream
- ▢ sharp cheddar cheese grated
- ▢ tortilla chips or flour tortillas
Instructions
- Cut the pork shoulder into 1-inch cubes, trimming any excess fat, then toss with the flour, salt, and pepper. Heat 2 tablespoons of oil in a skillet and brown the pork on all sides, then transfer to a slow cooker. You may need to work in batches and add a bit more oil until all of the pork is browned.
- In the same skillet, sauté the onion and garlic, adding a little more oil if the pan is dry, for 3 to 5 minutes. Add ½ cup of broth and scrape up any fond (the browned bits on the bottom of the pot). Transfer everything to the slow cooker with the pork.
- In a blender, combine ½ the chopped tomatillos with ½ of the diced green chilies and the cilantro, then process until smooth. Add ½ cup of the chicken broth if necessary.
- Pour the blended tomatillos into the crockpot and add all remaining ingredients except for the cornstarch and water. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours until the pork is tender.
- At this point, you can serve as is, or thicken by making a slurry with the cornstarch and water. Stir the slurry into the chili verde and cover again for 30 minutes, stirring occasionally, then serve in bowls garnished with lime wedges, cilantro leaves, green onions, sour cream, grated cheese, and tortilla chips or warm tortillas.
Notes
- Store: Store green chili in an airtight container in the refrigerator for up to 4 days.
- Freeze: When the chili has completely cooled, store it in freezer-safe containers or portion it into Ziploc bags in the freezer for up to 3 months. Just thaw it in the fridge overnight and heat it up again the next day.
Nutrition
More States I Have Visited in myAmerican EatsSeries
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Pork Green Chili Recipe (Crock Pot)
Ingredients
Chile
- 3-4 pounds of boneless pork shoulder cut into 1-inch cubes
- 4 tablespoons all-purpose flour
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 pound tomatillos husks removed chopped
- 28 ounces whole fire-roasted green chilies drained (chopped or diced)
- ½ bunch of cilantro chopped
- 4 cups chicken broth
- 1 jalapeno de-seeded and chopped
- 14.5 ounces diced tomatoes
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Garnish (optional)
- lime wedges
- cilantro leaves
- chopped green onions
- sour cream
- sharp cheddar cheese grated
- tortilla chips or flour tortillas
Instructions
- Cut the pork shoulder into 1-inch cubes, trimming any excess fat, then toss with the flour, salt, and pepper. Heat 2 tablespoons of oil in a skillet and brown the pork on all sides, then transfer to a slow cooker. You may need to work in batches and add a bit more oil until all of the pork is browned.
- In the same skillet, sauté the onion and garlic, adding a little more oil if the pan is dry, for 3 to 5 minutes. Add ½ cup of broth and scrape up any fond (the browned bits on the bottom of the pot). Transfer everything to the slow cooker with the pork.
- In a blender, combine ½ the chopped tomatillos with ½ of the diced green chilies and the cilantro, then process until smooth. Add ½ cup of the chicken broth if necessary.
- Pour the blended tomatillos into the crockpot and add all remaining ingredients except for the cornstarch and water. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours until the pork is tender.
- At this point, you can serve as is, or thicken by making a slurry with the cornstarch and water. Stir the slurry into the chili verde and cover again for 30 minutes, stirring occasionally, then serve in bowls garnished with lime wedges, cilantro leaves, green onions, sour cream, grated cheese, and tortilla chips or warm tortillas.
Notes
- Store: Store green chili in an airtight container in the refrigerator for up to 4 days.
- Freeze: When the chili has completely cooled, store it in freezer-safe containers or portion it into Ziploc bags in the freezer for up to 3 months. Just thaw it in the fridge overnight and heat it up again the next day.
Nutrition
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