Why You’ll Love this Pork Green Chili Recipe
If you’re searching for a comforting dish that warms you from the inside out, you’ll love this Pork Green Chili recipe. It’s packed with tender pork and vibrant vegetables, creating a flavor explosion in every bite.
I appreciate how it combines the heat of fresh peppers with the earthy taste of spices, making it both satisfying and exciting. Plus, it’s incredibly versatile! Whether I’m serving it for a cozy family dinner or a gathering with friends, it never fails to impress.
And the best part? It simmers beautifully in a crockpot, allowing me to enjoy the aromas while it cooks.
Ingredients of Pork Green Chili
If you’re ready to whip up a delicious Pork Green Chili, let’s gather those ingredients first. This recipe is a delightful mix of tender pork and a colorful array of veggies that not only taste fantastic but also bring a warm, cozy vibe to your kitchen.
Plus, it’s really forgiving—if you find yourself short on one ingredient, feel free to substitute or leave it out. So, let’s plunge into what you’ll need to create this mouthwatering dish.
Ingredients:
- 3 lbs pork shoulder, cut into 1-2 inch cubes
- 1 red onion, diced
- 1 cup fresh cilantro, chopped
- 3 celery ribs, chopped
- 1-2 cups green onion, chopped (for garnish)
- 4 tomatillos, diced
- 1 Anaheim chili, diced with seeds
- 1 jalapeño pepper, diced with seeds
- 2 serrano peppers, diced with seeds
- 4 Roma tomatoes, diced
- 4-6 garlic cloves, diced
- 2 (4 ounce) cans diced green chilies
- 1 (4 ounce) can whole green chilies, drained and chopped
- 1 (14 ounce) can corn
- 1 (2 ounce) package fajita seasoning mix
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 2 tablespoons rubbed sage
- 1 tablespoon oregano
- 1 teaspoon paprika
- 1 teaspoon basil
- 3-4 cups chicken stock
- 1 cup beef stock
Now, let’s chat about these ingredients a bit. Don’t worry if you can’t find tomatillos; you can swap them for green tomatoes or even just add a bit more regular tomatoes.
And while we’re on the topic of peppers, if you’re not a fan of spicy food, you can reduce the number of peppers or remove the seeds to tone down the heat. Just remember, the beauty of cooking is in making it your own.
How to Make Pork Green Chili
Making Pork Green Chili is truly a labor of love, but don’t worry, it’s not as challenging as it sounds. First, let’s start with that beautiful 3 lbs of pork shoulder. Cut it into 1-2 inch cubes; they don’t have to be perfect, just roughly the same size so they cook evenly.
In a large skillet, heat 3 tablespoons of oil over medium heat until it’s shimmering but not smoking—that’s the sweet spot. While the oil’s getting ready, season your pork with all those delicious spices: the fajita seasoning mix, cumin, chili powder, cayenne pepper, rubbed sage, oregano, paprika, and basil. It’s like a mini flavor explosion just waiting to happen.
Toss the pork in the skillet and cook until it’s medium rare to medium. This should take about 8-10 minutes, depending on the heat and how large your cubes are.
Once your pork is looking gorgeous and golden, it’s time to add in the fresh ingredients. Toss in that diced 1 red onion, 3 chopped celery ribs, and 4-6 diced garlic cloves. Give it a good stir and let it simmer for about 2 minutes to let those flavors mingle.
Next, bring in the big guns: add in 4 diced tomatillos, 4 diced Roma tomatoes, and all those spicy peppers—1 diced Anaheim, 1 diced jalapeño, and 2 diced serrano peppers. Stir it all together and let it simmer for just a couple of minutes more.
Now, this is the moment where you can really feel the magic happening. Your kitchen should be filled with an irresistible aroma that’s just begging you to take a taste.
After that aromatic interlude, it’s time to introduce the canned goodies. Add in the 2 cans of diced green chilies, 1 can of whole green chilies (make sure to drain and chop those), and the 1 can of corn. Stir everything together thoroughly, and let it simmer for another 3 minutes, just to warm everything up.
Now, move this fragrant mixture into a 6-8 quart crock pot, and pour in 3-4 cups of chicken stock and the 1 cup of beef stock. This is where the magic really happens; let it simmer on low for at least 30 minutes, but feel free to let it go for up to 6 hours if you have the time.
The longer it simmers, the more the flavors meld together. And remember, you can always taste and adjust the seasoning as needed. Trust me, you’re going to want to take a moment and savor the deliciousness you’ve created.
Pork Green Chili Substitutions & Variations
When it comes to Pork Green Chili, there are plenty of ways to mix things up and cater to your taste preferences.
If you’re not a pork fan, feel free to substitute chicken or beef for a different flavor. For a vegetarian option, I’ve had success using jackfruit or mushrooms.
You can also switch up the spices; add more heat with extra jalapeños or use smoked paprika for a unique twist.
Don’t hesitate to throw in your favorite veggies like zucchini or bell peppers.
Experimenting is part of the fun, and you can always adjust the ingredients to suit your cravings!
What to Serve with Pork Green Chili
Though Pork Green Chili is a hearty dish on its own, pairing it with the right sides can elevate your meal experience.
I love serving it with warm, crusty bread or soft tortillas for dipping. A fresh salad adds a nice crunch; I often opt for a simple green salad with lime vinaigrette.
If you’re feeling adventurous, try some cornbread for a Southern twist. For drinks, a cold beer or a cool limeade complements the spice beautifully.
And don’t forget to set out some sour cream and shredded cheese for optional toppings—these really enhance each bowl!
Enjoy!
Additional Tips & Notes
To guarantee your Pork Green Chili turns out perfectly, I recommend prepping all your ingredients in advance. It saves time and keeps everything organized while cooking.
If you like it spicier, feel free to add more jalapeños or serrano peppers. Don’t be afraid to adjust the seasonings to match your taste.
I often let it simmer longer for deeper flavors; the longer, the better! When serving, I enjoy adding a dollop of sour cream or avocado for creaminess.
Finally, remember to taste before serving; a little salt can make a big difference in bringing all those flavors together. Enjoy!