Last Updated on August 24, 2025 by Casia Valdés
Pork Green Chili is the ultimate comfort food for anyone who loves the warm, smoky flavor of roasted chile paired with tender, slow-simmered pork. This dish is a New Mexican staple, known for its balance of rich, savory pork, tangy green chile enchilada sauce, and hearty chunks of potato. It’s just the right amount of heat—enough to warm you up without overpowering the other flavors—and every spoonful delivers a satisfying blend of textures. This recipe uses pork stew meat or pork shoulder, seared until golden before being braised in a flavorful broth with green chile and aromatic spices. The addition of potatoes makes it a complete, stick-to-your-ribs meal perfect for chilly evenings, game days, or anytime you want to serve something hearty and satisfying. It’s also incredibly versatile: enjoy it in a bowl topped with cheese and sour cream, spoon it over burritos, or serve it alongside warm tortillas for dipping.
Table of Contents
Why You’ll Love This Recipe
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Authentic New Mexican Flavor: The combination of pork, green chile, and potatoes is classic Southwestern comfort food.
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Hearty and Filling: With protein, vegetables, and potatoes all in one pot, it’s a complete meal.
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Make-Ahead Friendly: Tastes even better the next day as the flavors meld.
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Versatile Serving Options: Serve as a stew, pour over eggs for breakfast, or use as a smothering sauce for burritos.
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Customizable Heat Level: Adjust the chile to mild, medium, or hot to suit your taste.
Ingredients (Serves 6–8)
For the Pork Green Chili:
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1–2 pounds pork stew meat or pork shoulder, chopped into ½-inch pieces
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¼ cup all-purpose flour or cornstarch
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½ teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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½ teaspoon garlic powder
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1 tablespoon olive oil
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½ yellow onion, chopped into ½-inch pieces
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3 large cloves garlic, minced
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7 ounces chopped green chile (about ¾ cup; frozen works fine)
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28 ounces green chile enchilada sauce (about 3½ cups)
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3 cups chicken stock or water, plus 1 tablespoon chicken base
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½ teaspoon kosher salt (adjust to taste)
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4 cups diced potatoes (about 2 large potatoes)
Step-by-Step Instructions
1. Coat the Pork
In a large resealable plastic bag, combine the pork, flour, black pepper, and garlic powder. Shake well to coat the meat evenly and set aside while you prepare the aromatics.
2. Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the minced garlic and diced onion, cooking for 2–3 minutes until the onion is translucent and fragrant.
3. Brown the Pork
Add the coated pork to the pot in an even layer. Cook for about 5 minutes, stirring occasionally, until the meat is browned on all sides.
4. Build the Base
Stir in the chopped green chile, green chile enchilada sauce, chicken stock, chicken base, and salt. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer gently for 45 minutes so the pork becomes tender and absorbs all the flavors.
5. Add the Potatoes
Increase the heat slightly and stir in the diced potatoes. Bring the pot back to a gentle boil, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender and the stew has thickened slightly.
6. Serve and Enjoy
Ladle the Pork Green Chili into bowls and serve hot with flour tortillas, cornbread, or over burritos for a true New Mexican experience.
Pro Tips for Success
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Choose the Right Pork: Pork shoulder works best for tender, flavorful bites.
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For More Heat: Use hot Hatch chile or add diced jalapeños during the sauté stage.
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Thicker Chili: Simmer uncovered for the last 10 minutes to reduce the liquid.
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Make Ahead: Prepare a day in advance and reheat slowly—the flavor deepens overnight.
Serving Suggestions
Top with shredded cheddar, Monterey Jack, or queso fresco. Add a dollop of sour cream, a sprinkle of fresh cilantro, or sliced green onions for extra freshness. Serve with warm tortillas for dipping or ladle it over eggs for a hearty breakfast.
Storage & Leftovers
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat on the stove over low heat, adding a splash of broth if needed to loosen the consistency.
Why This Recipe Works
This Pork Green Chili uses a simple combination of pantry ingredients and fresh produce to create deep flavor without hours of prep. The searing step locks in pork juices, while the green chile and enchilada sauce infuse every bite with authentic Southwestern taste. Potatoes not only make the dish heartier but also absorb the chile flavor beautifully.
Recipe FAQ
Q: Can I make this in a slow cooker? Yes. Brown the pork and aromatics first, then add everything to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add potatoes in the last hour.
Q: Can I use chicken instead of pork? Yes. Boneless skinless chicken thighs work well and require a shorter cooking time.
Q: Can I use canned green chile? Yes, though fresh or frozen roasted Hatch chile gives the best flavor.
Q: How can I make it gluten-free? Use cornstarch instead of flour for dredging the pork.
Final Thoughts
Pork Green Chili is a warm, hearty dish that brings New Mexican flavor straight to your table. Whether you enjoy it on its own, smothered over burritos, or as a breakfast topper, this recipe is sure to become a family favorite. It’s a versatile, satisfying dish that’s perfect for cozy nights in or casual gatherings with friends.
Pork Green Chili
Ingredients
Method
- In a large resealable plastic bag, combine the pork, flour, black pepper, and garlic powder. Shake well to coat the meat evenly and set aside while you prepare the aromatics.
- Heat the olive oil in a large pot over medium heat. Add the minced garlic and diced onion, cooking for 2–3 minutes until the onion is translucent and fragrant.
- Add the coated pork to the pot in an even layer. Cook for about 5 minutes, stirring occasionally, until the meat is browned on all sides.
- Stir in the chopped green chile, green chile enchilada sauce, chicken stock, chicken base, and salt. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer gently for 45 minutes so the pork becomes tender and absorbs all the flavors.
- Increase the heat slightly and stir in the diced potatoes. Bring the pot back to a gentle boil, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender and the stew has thickened slightly.
- Ladle the Pork Green Chili into bowls and serve hot with flour tortillas, cornbread, or over burritos for a true New Mexican experience.
