This cozy and flavor-packed Pork Green Chili is smoky, tangy, and comforting — without the fuss of peeling tomatillos or seeding jalapeños! Made with everyday pantry staples like canned green chiles and salsa verde, it’s a hearty, make-ahead-friendly meal you’ll crave all year long.
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Table of contents
For more easy and tasty pork recipes, check out my Pork Chop Marinade, Asian Pork Meatballs, Pork Chop Tacos with Pineapple Salsa, and Pork Carnitas.
At A Glance: Pork Green Chili
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total time: 1 hour 5 minutes
- Serves: 6
- Nutrition: 233 calories, 13 grams of carbohydrates, 11 grams of fat, 22 grams of protein
- What it Tastes Like: Savory, mildly spicy, and comforting, with tender pork bites simmered in a rich green chile sauce.
- Why You'll Love It: It’s a one-pot, cozy green chili that’s easy to make (no husking tomatillos!), great for leftovers, and even better the next day.
- Difficulty Level: Easy and approachable—simple ingredients, straightforward steps, and plenty of room to make it your own.
I first discovered pork green chili while visiting my friend Jamesina in Albuquerque — one spoonful, and I was hooked. It was smoky, savory, hearty, and perfectly spiced, without being over-the-top hot. When we moved to Colorado in 2017, I was thrilled to find that green chili was a local staple.
Of course, I had to create my own version — one that captured that signature depth of flavor but was simple enough for a weeknight. After a few rounds of tomatillo husking and jalapeño seeding, I knew there had to be an easier way.
The solution? Canned green chiles, salsa verde, and classic pantry staples that deliver all the flavor without all the prep. What resulted is this tried-and-true Pork Green Chili recipe — easy to make, endlessly comforting, and now one of the most-loved recipes on Mae’s Menu.
If you love cozy chilis like this, try my Instant Pot Turkey Chili, Bison Chili, White Bean Turkey Chili, or Jackfruit Chili next!
What is Pork Green Chili?
Pork gresen chili — sometimes called chili verde — is a hearty Southwestern stew made with tender chunks of pork simmered in a flavorful green chile sauce. Unlike traditional red chili, it’s tangy and bright thanks to ingredients like tomatillos, green chiles, and salsa verde.
In Colorado, it’s famous for its versatility — you’ll find it served both as a comforting bowl of chili and as a smothering sauce over burritos, eggs, burgers, and fries. My version keeps all those smoky, zesty flavors but skips the extra work — no roasting, peeling, or husking required.
Love green chiles as I do? 🙋🏼♀️ Then, you'll also love my Cornbread Taco Bake!
Important Ingredients and Substitutions
Pork Loin — Tender, lean, and easy to cut into uniform pork cubes, pork loin cooks quickly and stays juicy in this green chili. For a richer, more stew-like texture, substitute pork shoulder or pork butt, which have more fat and become extra tender with longer cooking times. Pork chops also work in a pinch—just monitor doneness.
Olive Oil — Used to brown the pork and sauté the aromatics, olive oil helps build a flavorful base in the Dutch oven. Avocado oil or another neutral oil can be used instead.
Aromatics and Seasoning (Yellow Onion, Garlic, Cumin & Salt) — Yellow onion and fresh garlic form a savory foundation, while ground cumin adds warm, earthy depth to the green chile sauce. Kosher salt brings all the flavors together; white onion may be substituted if preferred.
Low-Sodium Chicken Broth — A mild, savory liquid base that allows the green chili flavors and spices to shine. Chicken stock is a suitable substitution, but low-sodium broth offers better seasoning control.
Canned Diced Green Chiles — Provide classic green chile flavor with minimal prep. Choose mild for a family-friendly stew or hot for extra heat.
Salsa Verde — Made from tomatillos, jalapeños, and cilantro, salsa verde adds brightness, acidity, and body to the sauce without additional chopping. A convenient shortcut ingredient for weeknight cooking.
Diced Tomatoes — No-salt-added or low-sodium diced tomatoes help balance acidity and add color. If using regular diced tomatoes, reduce the added salt slightly.
Cornstarch + Cold Water — Whisked into a slurry and stirred in at the end to thicken the chili to a spoonable, stew-like consistency.
Recipe Variations
Once you’ve made this cozy pork green chili a few times, it’s fun to play with the flavors. Here are some ideas to get you started:
- Ground Pork Green Chili — swap the cubed pork for ground pork for a different texture and slightly faster cook time.
- Chunkier Chili Verde — add diced potatoes or white beans for a heartier meal.
- Extra Green Kick — stir in roasted hatch chiles, poblano peppers, or a dash of green enchilada sauce.
- Creamy Twist — stir in a dollop of sour cream or Greek yogurt before serving for a silky, tangy finish.
- Kid-friendly version — use mild green chiles and salsa verde, then top with cheese and crushed tortilla chips for an extra cozy, taco-night feel.
- Game day nacho topper — spoon this chili over tortilla chips, sprinkle on cheddar, and broil for a few minutes for next-level green chili nachos.
How to Make Pork Green Chili
This recipe is proof that big flavor doesn’t have to mean big effort. Once your ingredients are prepped, it all comes together in one pot — no fancy steps or roasting pans needed.
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onions and pork cubes, and sauté until the pork is no longer pink — about 6–8 minutes.
Step 2: Stir in the minced garlic, cumin, and kosher salt. Cook until fragrant, about 2 minutes.
Step 3: Add chicken broth, diced green chiles, diced tomatoes, and salsa verde. Stir well, then bring the mixture to a gentle boil.
Step 4: Reduce the heat to medium and simmer for 25–30 minutes, stirring occasionally, until the sauce has deepened in color and slightly thickened.
Whisk together cornstarch and water, then stir it into the chili.
Step 5: Cook another 2–3 minutes until the sauce reaches your desired consistency.
Step 6: Season to taste, then serve hot with toppings like shredded cheese, cilantro, and a squeeze of lime.
Chelsea's Recipe Pro-Tips
- Don’t skip browning the pork. It builds the savory base and locks in moisture for tender bites.
- Adjust the heat your way. Mild chiles = family-friendly; hot chiles = bold and smoky. You can also add a diced poblano or a pinch of paprika for a little extra kick.
- Simmer for flavor depth. Even an extra 10 minutes of simmering will enhance the flavor and thickness.
- Make it ahead. Like most chilis, this one tastes even better the next day — perfect for meal prep or easy entertaining.
- Use fresh garlic if possible. It adds a depth that jarred garlic just can’t replicate!
Serving Suggestions
Serve this pork green chili hot in a bowl with shredded cheese, fresh cilantro, and a squeeze of lime. For a Colorado-style twist, spoon it over burritos, nachos, burgers, or even breakfast eggs—with extra cheddar if that’s your thing.
It’s also great for dipping with warm tortillas or tortilla chips (or homemade cornbread for an untraditional twist!), and somehow even better the next day, once the flavors have settled and developed.
Storage Directions
- Storing — Keep leftovers in an airtight container in the refrigerator for up to 4–5 days.
- Freezing — Store in a freezer-safe container for up to 3 months. Freeze in smaller portions for easy reheating and defrost them in the fridge overnight before reheating.
- Reheating — Warm in the microwave in 1-minute intervals, stirring between each. Or reheat on the stove over medium heat until hot.
Pork Green Chili Recipe FAQs:
Yes! Sauté the pork and onions using the Sauté setting, then add the remaining ingredients (except the cornstarch slurry). Pressure cook on High for 13 minutes, then quick-release. Stir in the slurry, cook on Sauté for 2–3 minutes or until thickened, and serve
Definitely. Brown the pork and onions on the stove first, then transfer to your slow cooker. Add the remaining ingredients and cook on Low for 7 hours or High for 1 hour, then Low for 7 hours. Stir in the slurry, then cook for 30 minutes to thicken.
It’s medium heat as written — warm but not overpowering. For a milder chili, use mild green chiles and a mild salsa verde. For more heat, swap in hot chiles or add a diced jalapeño or poblano pepper.
Absolutely. Use mild or hot salsa verde and green chiles, depending on your heat preference. For an extra kick, add a sliced jalapeño to the pot with the onions and garlic while the aromatics sauté.
Pork loin is a great choice because it’s lean, tender, and cooks quickly. Pork shoulder or pork butt also works well and creates a richer, more stew-like texture, but they will need an extra 15-20 minutes of simmering time to become fully tender.
Yes—this is a great make-ahead recipe. Like most chilis, the flavors deepen and improve after a day in the fridge, making it perfect for meal prep or easy weeknight leftovers.
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Recipe Card
Pork Green Chili
Ingredients
- 2 tablespoons olive oil
- 1 ½ cup chopped white or yellow onions
- 1 ¼ lb. pork loin cut into 1-inch cubes
- 6 cloves garlic minced
- 1 ½ tablespoon cumin
- 1 teaspoon salt
- 3 cups low-sodium chicken broth
- 4 oz. can diced green chiles undrained
- 1, 14.5 oz. can diced tomatoes no salt added
- 1 ½ cups 12 oz. salsa verde
- 4 tablespoons cornstarch
- 4 tablespoons cold water
- Optional chili toppings: green onions cilantro, shredded cheddar cheese, sour cream or Greek yogurt, black olives, minced onions, etc.
Instructions
- Heat the olive oil over medium heat in a Dutch oven. Add the onions and pork and saute, stirring frequently, for 6-8 minutes, or until the pork is no longer pink.
- Add the garlic, cumin, and salt to the pot and saute for 2-3 minutes, stirring frequently, or until the garlic is fragrant and the spices are mixed throughout.
- Stir in the chicken broth, green chiles, diced tomatoes, and salsa verde. Stir well. Increase the heat to high and bring the chili to a boil. Reduce the heat back to medium and simmer for 27-30 minutes, stirring about every 5 minutes, or until the sauce has thickened a bit and the tomatoes are a dark red color.
- In a small cup, whisk together the cornstarch and cold water until a slurry forms. Pour the slurry into the chili and stir, cooking the chili for another 1 ½-3 minutes, or until the sauce has thickened up.
- Remove the pot from the heat, season with any additional salt to taste, and serve hot with your favorite chili toppings!
Notes
Storage Directions
- Storing — Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing — Store in a freezer-safe container for up to 3 months. Freeze in smaller portions for easy reheating.
- Reheating — Warm in the microwave in 1-minute intervals, stirring between each, or reheat gently on the stove over medium heat until hot.
Recipe Pro-Tips
- Don’t skip browning the pork — It builds the savory base and locks in moisture for tender bites.
- Adjust the heat your way — Mild chiles = family-friendly; hot chiles = bold and smoky. You can also add a diced poblano or a pinch of paprika for a little extra kick.
- Simmer for flavor depth — Even an extra 10 minutes of simmering will enhance the richness and thickness.
- Make it ahead — Like most chilis, this one tastes even better the next day — perfect for meal prep or easy entertaining.
- Use fresh garlic if possible — It adds unbeatable depth and aroma that jarred garlic just can’t match.
Do you think we could use rice instead of pork for a vegetarian option? With vegetable broth instead of chicken.
Hey, Becca!
Great question. Rice may be able to work, but I would recommend substituting garbanzo beans or pinto beans over rice. Hope you enoy!
Chelsea
Made this tonight--great tasting Even with the corn starch and water it was too thin for my liking--added two more tablespoons of corn starch and water and still too soupy. Added 1/2 cup of uncooked jasmine rice (it was the quickest cooking rice I had on hand--15 minutes), set pot on medium saute and that worked great to soak up the extra liquid. We scooped it in and on naan bread. After dinner my husband went into the kitchen to check to see if there was enough left for another meal or meals--the answer was yes!
Can I do this with pork tenderloin?
Hi Tracy,
Yes, you could definitely make this with pork tenderloin! Just cube it up before making the chili.
Hope you enjoy!
Chelsea
I'm pretty sure that a good slurry has a 2:1 water-to-cornstarch ratio. Anyway, I made this for myself on Sunday and will be eating it all week. It is very delicious. Thanks for sharing.
Hi Thomas,
I am so glad to hear that you liked the chili. Thanks so much for reviewing and sharing!
All the best,
Chelsea
I made pork green chili, I used fresh green chilies, grew in my garden , it’s way hot any suggestions on how to cool down!😳
Hi Nita,
Oh, no! Sounds like your chiles are hot/spicy rather than mild. I would start at about a tablespoon (or maybe even less) of chopped chiles and add more as needed.
I hope it was salvageable!
Best,
Chelsea