Green Chili

Total Time Prep: 20 min. Cook: 40 min.
Yield 6 servings
Test Kitchen Approved
This pork green chili recipe brings bold Colorado flavor straight to your kitchen. It's thick, smoky and packed with tender pork and roasted green chiles.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 boneless pork shoulder butt roast (2 pounds), cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground pepper
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 4 cans (7 ounces each) chopped green chiles
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 tablespoon beef stock concentrate
  • Flour tortillas, warmed
  • 1 can (15 ounces) pinto beans, rinsed and drained, optional

Directions

  1. Season pork with salt and pepper. In a Dutch oven, heat oil over medium-high heat; brown pork in batches. Add onion and garlic; cook until tender, 2-3 minutes. Add tomatoes, chiles, oregano, garlic powder, paprika, cumin and beef stock concentrate. Cover and simmer until pork is tender and chili reaches desired consistency, 30-45 minutes; if desired add pinto beans and heat through. Serve with tortillas.

Nutrition Facts

1 serving: 339 calories, 18g fat (6g saturated fat), 105mg cholesterol, 1279mg sodium, 16g carbohydrate (5g sugars, 5g fiber), 29g protein.

I learned how to make this green chili while attending college in Denver, Colorado. It's great for smothering your favorite burrito or serving it in a bowl with grilled tortillas. — Reno Palombit, Dublin, Virginia
Recipe Creator

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