Recipe

Pork Green Chili

Tender pork shoulder simmered with roasted green chiles, aromatics, and warm spices for a thick, spoon-coating chili that tastes even better tomorrow.

By Matt Campbell

•

4.8

A steaming bowl of pork green chili with roasted green chile pieces, tender pork chunks, and a sprinkle of chopped cilantro on top, set on a wooden table with warm natural kitchen light

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Pork green chili is one of those dishes that makes your kitchen smell like you have your life together, even if you are cooking in mismatched socks and you absolutely forgot to take the trash out. It is warm, a little spicy, deeply savory, and somehow still bright if you finish it right.

This version keeps it accessible: pork shoulder, a big hit of roasted green chiles (fresh or frozen), and a simple simmer that turns tough cuts tender. The payoff is that classic green chili texture: not a watery soup, not a gluey stew, but a bowl that clings to a tortilla like it means it.

Whole green chiles blistering on a sheet pan, skins charred in spots and slightly wrinkled, with a warm, cozy kitchen setting

Why It Works

Tender, shreddable pork: Pork shoulder has enough fat and connective tissue to stay juicy through a long simmer.
Roasted chile flavor without drama: Charring your chiles adds smoky depth fast. Frozen roasted chiles also work great.
Thickened the classic way: Sprinkling flour into the aromatics builds a light roux that gives you restaurant-style body without extra dishes.
Bright finish: Lime and cilantro at the end wake everything up so it tastes bold, not heavy.

Pairs Well With

Storage Tips

Refrigerator: Let the chili cool slightly, then refrigerate in an airtight container within 2 hours. It keeps well for up to 4 days. The chili will thicken as it sits. That is normal and honestly kind of perfect.

Freezer: Freeze in portioned containers for up to 3 months. Leave a little headspace because it expands.

Reheating: Warm gently on the stove over medium-low, stirring often. Add a splash of broth or water to loosen it back up. Taste again for salt and lime because cold chili can mute seasoning.

Two clear meal prep containers filled with pork green chili on a kitchen counter, one container sealed and one open with a spoon resting beside it

Common Questions

Is pork green chili the same as green chile?

They are close cousins. “Green chile” often refers to the dish (especially in New Mexico and Colorado styles) built around roasted green chiles, while “pork green chili” makes the protein explicit. Either way, you are in the right bowl.

How spicy is this?

Medium, depending on your chiles. Anaheim is usually mild, while Hatch and other New Mexico-style chiles can range from mild to hot. If you want mild, use mostly Anaheims or mild Hatch, and keep the jalapeño optional. If you want it hotter, add a serrano or leave some jalapeño seeds in.

Can I make it in a slow cooker?

Yes. Brown the pork first if you can, then cook on low 8 hours or high 4 to 5 hours, until the pork shreds easily. For thickness, you have options: you can simmer uncovered with the lid off for the last 20 to 30 minutes, stir in a spoonful or two of masa harina, or blend a cup of the chili and stir it back in.

How do I thicken green chili without flour?

Use masa harina (my favorite) or blend a cup of the chili and stir it back in. You can also simmer uncovered longer, but that can risk drying out the pork if you go too far.

What should I serve with it?

Warm tortillas, rice, or crispy potatoes. Also: a fried egg on top turns leftovers into a whole new situation.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot (6-quart is great)
Sheet pan and broiler, or a gas burner for charring chiles
Knife and cutting board
Tongs
Measuring spoons and cups

I started making pork green chili when I realized it hits my three favorite cooking buttons: you get to play with fire (roasting chiles), you get to build flavor in layers (browning pork, blooming spices), and you get leftovers that somehow taste better when you reheat them half-awake the next day.

It is also the kind of dish that forgives you. Forgot to buy stock? Water plus a little extra salt works. Went too spicy? A spoon of sour cream will save the day. That is my kind of weeknight confidence meal.

Pork Green Chili

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 45 minutes

Total Time 2 hours 5 minutes

Servings 6

Ingredients

2 1/2 to 3 lb pork shoulder (pork butt), cut into 1-inch chunks
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 tbsp neutral oil (avocado, canola)
1 large yellow onion, diced
5 cloves garlic, minced
1 jalapeño, minced (optional)
1 1/2 tsp ground cumin
1 tsp dried oregano
2 tbsp all-purpose flour
2 cups chicken broth, plus more as needed
About 3 cups roasted green chiles, chopped (fresh, frozen, or thawed frozen roasted chiles)
1 (15 oz) can white beans, drained and rinsed (optional but cozy)
1 tbsp lime juice (about 1 lime), plus more to taste
1/2 cup chopped cilantro
To serve: warm tortillas, shredded cheese, sour cream, diced onion

A kitchen counter with pork shoulder cubes, roasted green chiles, onion, garlic, spices, broth, and lime arranged in small bowls ready for cooking

Instructions

Roast and prep the chiles (if using fresh). Set an oven rack about 6 inches from the broiler. Broil whole green chiles on a sheet pan, turning once or twice, until blistered and charred in spots, 6 to 10 minutes total. Transfer to a bowl and cover to steam 10 minutes. Peel off loose skin (skip any deeply black, bitter bits), remove stems and seeds if you want it milder, then chop.
Season the pork. Pat pork dry. Toss with 1 1/2 teaspoons salt and pepper.
Brown the pork. Heat oil in a Dutch oven over medium-high. Brown pork in batches so it actually sears, 3 to 4 minutes per side. Transfer to a plate.
Sauté the aromatics. Lower heat to medium. Add onion and cook until softened, 5 to 6 minutes. Stir in garlic and jalapeño (if using) for 30 seconds.
Bloom the spices and build the thick base. Add cumin and oregano. Stir 30 seconds. Sprinkle flour over the onions and stir until the raw flour smell cooks off and it looks lightly toasted, about 1 minute. This quick roux situation is what gives you that classic, spoon-coating body later.
Simmer. Slowly pour in broth, scraping up browned bits. Add chopped roasted green chiles and browned pork with any juices. Bring to a gentle simmer, cover partially, and cook until pork is tender, 75 to 90 minutes. Stir occasionally. If it gets too thick, add a splash more broth or water.
If it is too thin at the end: simmer uncovered for 10 to 15 minutes, stirring now and then, until it tightens up.
Optional: add beans. Stir in white beans during the last 10 minutes just to warm through.
Finish bright. Turn off heat. Stir in lime juice and cilantro. Taste and adjust salt and lime. If you want more heat, add a pinch of cayenne or a few dashes of hot sauce.
Serve. Ladle into bowls and top with sour cream, cheese, or diced onion. Serve with warm tortillas for maximum scooping.