Pork Green Chili

The recipe that’s always in our rotation, no matter the time of year, is Pork Green Chili. It’s definitely a comfort food when coupled with tortillas.

My family loves this recipe and I highly recommend it if you like spicy food! If you don’t, small modifications can be made to reduce the heat but retain the flavor.

Hatch Pork Green Chili

Ingredients

• Olive oil or canola oil
• Ground pork
• Onion
• Cumin
• Paprika
• Cayenne pepper
• Salt and black pepper
• Garlic
• All-purpose flour
• Hatch peppers
• Rotel
• Salsa verde
• Water
• Cilantro
• Limes

How to make pork green chili

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground pork and cook until brown. Remove the pork from the pot and set it aside.

In the same pot, add the last 2 tablespoons of olive/canola oil and onion. Saute until the onion starts to soften, then mix in the garlic for approximately  1 minute.

Next, stir in the salt, cumin, paprika, cayenne, and black pepper until the mixture is well combined. Reduce the heat to low.

Sprinkle the flour over the onion/garlic mix. Cook, stirring for three minutes.

Slowly pour the Hatch peppers or enchilada sauce into the onion mix, and stir to prevent lumps from forming. Then, mix in the salsa verde and water.

Return the pork to the pot. Increase the heat to medium and bring the contents to a slow boil.

Once boiling, reduce the heat to low and simmer for 30 minutes. Before serving mix in the lime juice and top with cilantro.

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Pork Green Chili Recipe

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Pork Green Chili

Course Main Course, Soup

Cuisine American, Mexican

Keyword chili, hatch, pork, soup

Servings 8

Calories 271 kcal

Author Live Love Texas

Ingredients

• 4 tablespoons olive or canola oil divided
• 1 pound ground pork
• 1 medium onion diced (whatever color you have on hand)
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper
• salt and pepper to taste
• 3 cloves garlic minced
• 1/2 cup all-purpose flour
• 2 whole hot Hatch peppers and 1 mild Hatch pepper. or in my case, frozen the calories and sodium are much lower. You could also use a large can of green enchilada sauce. By using fresh peppers.
• 1 can hot Rotel
• 7 oz salsa verde
• 5 cups water
• 1/2-1 bunch fresh cilantro chopped (depends on how much you like cilantro)
• 1/4 cup lime juice

Instructions

1. In a large pot, heat 2 tablespoons olive oil over medium heat. Add the ground pork and cook until brown. Remove the pork and from the pot and set aside.
2. In the same pot, add the last 2 tablespoons olive/canola oil and onion. Saute until the onion starts to soften, then mix in the garlic for approximately  1 minute. Next, stir in the salt, cumin, paprika, cayenne, and black pepper until mixture is well combined.
3. Reduce the heat to low. Sprinkle the flour over the onion/garlic mix. Cook, stirring for three minutes. Slowly pour the Hatch peppers or enchilada sauce into the onion mix, stir to prevent lumps from forming. Then, mix in the salsa verde and water.
4. Return the pork to the pot. Increase the heat to medium and bring the contents to a slow boil. Once boiling, reduce the heat to low and simmer for 30 minutes. Before serving mix in the lime juice and top with cilantro.

Nutrition Facts

Pork Green Chili

Amount Per Serving (1 g)

Calories 271 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 5g25%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 41mg14%

Sodium 224mg9%

Potassium 363mg10%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 4g4%

Protein 11g22%

Vitamin A 349IU7%

Vitamin C 10mg12%

Calcium 39mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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