Pork Green Chili Recipe

Name: Pork Green Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb diced pork for stew; 1 onion, chopped; 2 tbsp minced garlic or 1 clove; 8 hatch green chilies diced ( I use hot); 3 diced Jalapenos if you want extra heat; 2 tbsp season salt; 4 tbsp salt; 2 tbsp black pepper; 1 can tomatoe sauce or diced tomatoes (they both taste great); 4 quart water; 1 cup all-purpose flour; 1/4 cup vegetable oil

Servings: persons

2 lb diced pork for stew
1 onion, chopped
2 tbsp minced garlic or 1 clove
8 hatch green chilies diced ( I use hot)
3 diced Jalapenos if you want extra heat
2 tbsp season salt
4 tbsp salt
2 tbsp black pepper
1 can tomatoe sauce or diced tomatoes (they both taste great)
4 quart water
1 cup all-purpose flour
1/4 cup vegetable oil

1
Saute your pork and onions in vegetable oil in a large stock pot.
2
After almost cooked through add garlic and seasoning salt.
3
Add water, chiles, tomato sauce, salt and pepper.
4
Bring to a boil over medium heat, skimming off any foam from the top.
5
Let the chili simmer for at least 2 hours.
6
You might need to add 1 cup of water after it has simmered for 2 hours.
7
For the roux, (thickening agent ) whisk 1 cup all-purpose flour in a bowl with two cups of water, set aside.
8
After 2 hours of simmering when you're ready to stick in your chili up, turn the heat up to medium-high.
9
whisk the flour and water again very well and slowly pour into the pot stirring slowly.
10
the chili will be boiling and the roux will start to thicken your chili almost immediately
11
Keep stirring and reduce heat to medium-low.
12
continue to cook for an additional 20 minutes.
13
Make sure you cool completely before putting in the refrigerator.
14
I usually let my pots sit for hours before I put it away.
15
remember the chili gets hotter after a couple days!

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb diced pork for stew, 1 onion, chopped, 2 tbsp minced garlic or 1 clove, 8 hatch green chilies diced ( I use hot), and more.

Yes, Pork Green Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Green Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions