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An up-close shot of a large white bowl of colorado pork green chili topped with cilantro, green onions, a lime wedge, and cheese.

Pork Green Chili

Chelsea Plummer | Mae's Menu
This cozy Pork Green Chili brings smoky, tangy Southwestern flavor to your table — without the extra prep. Tender chunks of pork simmer in a zesty green chile and salsa verde sauce that’s just the right amount of spicy. Enjoy it on its own, or smother it over burritos, eggs, or potatoes for the ultimate Colorado-style comfort meal.
4.73 from 11 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 233 kcal

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.

Nutrition

Serving: 1/8 of the recipeCalories: 233kcalCarbohydrates: 13gProtein: 22gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 57mgSodium: 337mgFiber: 2gSugar: 4g
Keyword colorado green chili, instant pot green chili, pork green chili, slow cooker green chili
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