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Green Chili With Pork: A Taste of Home

The aroma of green chilies and slow-cooked pork always transports me back to my grandmother’s kitchen. She had a way of coaxing deep, earthy flavors from simple ingredients, and this dish, a staple in our family, was her masterpiece. The tender pork, infused with the smoky heat of roasted poblanos and the subtle sweetness of onions, was a comforting hug in a bowl – a taste of home I cherish to this day.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2 hours 15 minutes – 2 hours 30 minutes
Total Time: 2 hours 45 minutes – 3 hours
Servings: 6
Yield: About 8 cups
Dietary Type: Generally Gluten-Free (check canned chili ingredients)

Ingredients

1/2 cup olive oil
5 cups chicken stock or 5 cups canned broth
4 cups onions, chopped, yellow
28 ounces tomatoes, Italian plum
8 garlic cloves, chopped
8 jalapeno peppers (seed if sensitive to heat)
1 potato, peeled and cubed
3 carrots, sliced crosswise, 1/2 inch thick
12 poblano chiles (1 1/2 lb)
28 ounces canned green chilies
1 1/2 tablespoons oregano, dried
2 teaspoons cumin
3 lbs pork, cut into 1/2″ cubes

Equipment Needed

Large heavy-duty casserole dish or Dutch oven (about 5 qt)
Serving fork (for roasting poblanos)
Paper bag (for steaming poblanos)

Instructions

In a large heavy-duty casserole or Dutch oven (about 5 qt.), warm the olive oil over medium heat. Make sure the oil shimmers before adding the vegetables.
Add the onions, garlic, jalapenos, and carrots. Cook, stirring occasionally, for 10 minutes. You want the onions to soften and become translucent, releasing their sweetness.
Stir in the oregano and pork cubes, and cook until the pork has lost its pink color, about 20 minutes. Stir occasionally to ensure even browning on all sides. A good sear on the pork adds depth of flavor to the final dish.
Stir in the chicken stock, 1 teaspoon of salt, crushed tomatoes, and the canned green chilies. Bringing the chili together at this point creates a rich and flavorful base.
Bring to a boil, then lower the heat and cook partially covered for 1 1/2 hours, stirring occasionally. Partially covering the pot allows steam to escape while still keeping the pork moist and tender.
While the pork simmers, prepare the poblano chiles. There are two options here. The first, and more traditional, is to roast them. To roast, stick them on a serving fork and turn them over a gas burner until thoroughly charred. Alternatively, you can broil them in the oven, turning them every few minutes, until the skins are blackened. The second option is to add the chiles to a preheated oven at 400 degrees for around 20 minutes.
Wrap the roasted chiles in a paper bag after you roast them. This allows them to steam, making it easier to peel off the charred skin.
When cool enough to handle, rinse under cold running water, rubbing off the burned skin. It’s okay to leave a bit of the char as it adds flavor. Pat dry and de-stem the chiles.
Cut the roasted and peeled poblano chiles into 1/2″ strips.
Add the poblano strips to the chili along with the cubed potato, and cook, stirring often, for another 30 to 45 minutes, or until the pork is tender and the chili has thickened to your liking. The potato will break down slightly, contributing to the chili’s creamy texture.
Taste for correct seasonings and let cook another 5 minutes. This allows the flavors to meld together beautifully.
Serve hot, garnished as desired.

Expert Tips & Tricks

For a richer flavor: Brown the pork in batches to avoid overcrowding the pot. Overcrowding can lower the oil temperature and prevent proper browning.
Spice Level: Adjust the number of jalapenos to control the heat. Removing the seeds and membranes from the jalapenos will also reduce the heat. You can also add a pinch of cayenne pepper for extra kick if desired.
Thickening the Chili: If the chili is not thickening to your liking, remove about a cup of the liquid and puree it in a blender or food processor. Return the puree to the pot and stir well. This will add body and richness to the chili.
Make-Ahead Tip: This chili can be made a day or two in advance. The flavors will actually deepen and improve as it sits in the refrigerator.
Poblano Roasting Hack: If you don’t have a gas burner, you can broil the poblanos in the oven. Place them on a baking sheet and broil them, turning frequently, until the skins are blackened. Then, proceed with the paper bag steaming method.

Serving & Storage Suggestions

Serve this delicious green chili with pork hot, garnished with your favorite toppings. Sour cream or Greek yogurt adds a creamy coolness that complements the spice. Chopped cilantro and a squeeze of lime juice brighten the flavors. For a heartier meal, serve with warm tortillas, cornbread, or rice.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, gently warm the chili in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave individual portions. If the chili has thickened too much during storage, add a splash of chicken broth or water to thin it out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	900 kcal	45%
Total Fat	43 g	66%
Saturated Fat	10 g	52%
Cholesterol	197 mg	66%
Sodium	465 mg	20%
Total Carbohydrate	56 g	19%
Dietary Fiber	9 g	37%
Sugars	25 g	N/A
Protein	76 g	152%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spicier Chili: Use serrano peppers or add a pinch of cayenne pepper for extra heat.
Vegetarian Option: Substitute the pork with diced mushrooms or butternut squash for a vegetarian version.
Creamier Chili: Stir in a dollop of sour cream or Greek yogurt at the end of cooking for a richer, creamier texture.
Different Pork Cut: Pork shoulder or Boston butt can be used instead of pork loin. These cuts are fattier and will result in a more tender and flavorful chili, but they will require a longer cooking time.
Bean Addition: Add a can of drained and rinsed pinto beans or kidney beans for added heartiness and fiber.
Instant Pot Adaptation: This recipe can easily be adapted for the Instant Pot. Brown the pork using the sauté function. Then, add the remaining ingredients and cook on high pressure for 30 minutes, followed by a natural pressure release for 15 minutes.

FAQs (Frequently Asked Questions)

Q: Can I use pre-roasted poblanos?
A: Yes, pre-roasted poblanos can save time. Just be sure to check the ingredient list for any added preservatives or seasonings.

Q: How do I make this chili less spicy?
A: Remove the seeds and membranes from the jalapenos before adding them to the chili. You can also reduce the amount of jalapenos used.

Q: Can I freeze this chili?
A: Absolutely! This chili freezes well and is a great make-ahead meal. Store it in an airtight container for up to 3 months.

Q: What’s the best way to reheat this chili?
A: Gently reheat the chili in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave individual portions.

Q: What are some good side dishes to serve with this chili?
A: Warm tortillas, cornbread, rice, or a simple side salad are all great accompaniments to this chili.

Final Thoughts

This green chili with pork is more than just a recipe; it’s a journey back to cherished memories and comforting flavors. I encourage you to try this recipe and make it your own. Feel free to experiment with different spice levels, toppings, and variations. And, of course, I’d love to hear your feedback and any creative twists you add to this classic dish. Enjoy!

Green Chili With Pork Recipe