Green Chili Pork Stew
Pork Green Chili Recipe
Pork appears on our dinner table often because it’s economical, easy to prepare, and forgiving. This green chili is a natural pairing for pork—especially boneless country-style ribs—because a little marbling keeps the meat tender during simmering. If boneless ribs aren’t available, center-cut pork loin or sirloin steaks will also work.
Simmered with onions, garlic, roasted green chiles and chicken stock, the pork cubes give the stew deep flavor. White beans and potatoes make the dish hearty and filling, while fresh cilantro and lime at the end add brightness. I like to top my bowl with a dollop of sour cream and a handful of corn chips; a sprinkle of Mexican cheese would be delicious too.
This Pork Green Chili Stew is now one of our go-to pork recipes alongside favorites like garlic-ginger glazed pork, apple cider pulled pork, and crispy pork noodles. It’s simple, warming, and perfect for cold evenings.
Pork Chili
If you enjoy adding corn chips to soups or stews, this chili is ideal for that crunchy finish. Serve it with warm buttermilk cornbread or extra tortilla chips. The recipe can be adapted for the stove top, slow cooker, or Instant Pot, so it fits whatever schedule you have—make it low and slow in a crock pot or cook it quickly under pressure.
There’s nothing quite like coming home to a pot of Pork Green Chili ready to serve—except maybe coming home to family, but this stew is a close second!
Looking for more delicious pork recipes?
If you haven’t tried easy crispy pork tenders (a.k.a. pork fries), add them to your meal plan. Other family favorites include slow-cooker Korean-style barbecue pork and Chinese barbecue pork (char siu). For more cold-weather comfort, my collection includes chorizo chili, Cincinnati chili, ham and lentil stew, Mexican chicken soup (caldo de pollo), and taco soup.
Pork Green Chili Stew is full of tender pork, white beans and potatoes with a kick from roasted Hatch chiles. Topped with fresh cilantro and served with lime, it’s a perfect winter meal.
Pork Green Chili
To Make Pork Green Chili on the Stove top:
Pork Green Chili
Rebecca Lindamood
Ingredients
- 1 to 1 1/2 pounds boneless country rib pork, cut into ½-inch cubes
- 1/4 cup all-purpose flour or gluten-free flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated garlic
- 2 tablespoons sunflower or olive oil
- 1/2 yellow onion, diced
- 6 large cloves garlic, minced
- cumin, to taste
- 3/4 cup diced green chiles (or a 7-ounce can)
- 3 1/2 cups salsa verde (about 28 oz)
- 4 cups chicken stock
- 1 tablespoon chicken base
- 4 cups diced potatoes (about 2 large)
- 1 can small white or navy beans, drained and rinsed
Instructions
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Combine the pork cubes, flour, salt, pepper, and granulated garlic in a large resealable bag. Seal and shake to coat evenly.
To Make Pork Green Chili on the Stove top:
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Heat 1 tablespoon oil in a heavy-bottomed pot over medium. Brown the pork cubes on all sides, then transfer to a plate.
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Add the remaining oil and diced onion to the pot. Sauté until semi-translucent, about 3 minutes.
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Stir in garlic and cumin and cook about 1 minute until fragrant.
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Return the pork to the pot. Add diced green chile, salsa verde, chicken stock, chicken base, and potatoes. Cover and simmer on low for 45 minutes, until pork and potatoes are tender. Stir in the beans and heat through.
To Make Pork Green Chili in a Slow Cooker:
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Brown the pork in 1 tablespoon oil in a skillet, then transfer to the slow cooker.
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Sauté the onion in the remaining oil until semi-translucent, about 3 minutes. Stir in garlic and cumin for 1 minute, then scrape into the slow cooker.
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Add the browned pork, diced green chile, salsa verde, chicken stock, chicken base, and potatoes to the slow cooker. Cook on low for 6–8 hours, until pork and potatoes are tender. Stir in beans and heat through.
To Make Pork Green Chili in an Instant Pot/Pressure Cooker:
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Set the Instant Pot to sauté and heat 1 tablespoon oil. Brown the pork cubes, then remove to a plate.
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Sauté the diced onion in the remaining oil until semi-translucent, about 3 minutes. Add garlic and cumin and sauté 1 minute.
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Return the pork to the pot and add diced green chile, salsa verde, chicken stock, chicken base, and potatoes. Seal and cook on high pressure for 30 minutes. Carefully release pressure, then stir in beans and heat through.
Nutrition
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
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