Out Of This World Pork Green Chili Recipe

Hey there!  If you are looking for a hearty pork green chili recipe you are in the right place!

This from scratch green chili recipe boasts loads of tender caramelized pork tenderloin, and oven roasted chili peppers.

Mouth watering yet? 

Mine is! 

As with all of my posted recipes, I’ll save you from miles of scrolling and hit you with the printable recipe card directly below.

However, to make sure yours turns out to perfection, take a quick peek at the green chili recipe run down below.

Let’s get to it! 

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Pork Green Chili

Ingredients

• 6 Fresh Green Chilis
• 2 Fresh Tomatillos (optional sub tomatillo salsa)
• 4 Fresh Jalapenos
• 2 Large Onions
• 1/4 C Light Olive Oil
• 4-5 lb Pork Tenderloin
• 1/4 C Flour
• 5 Cups Chicken Stock
• 7 oz Diced Canned Green Chilis
• 1 15 oz Can Rotel Tomatoes
• 1 tsp Garlic Salt
• 1 tsp Garlic Powder
• 1 tsp Oregano
• 1 Tbs Cumin
• pinch Cayenne Pepper (optional)

Instructions

1. Preheat oven to 425 degrees to roast your chili peppers. Rinse, slice lengthways, and remove seeds/veins/stems from green chilis and jalapeños.

2. Husk tomatillos, rinse and slice into thin wedges. Brush peppers and tomatillos with olive oil, and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes until caramelized

3. While veggies are roasting, begin dicing pork tenderloin into small bite sized cubes. Season pork pieces with salt and pepper.

4. To a large stock pot, add remaining 1/4 cup of olive oil that was used for basting and heat to high. Add diced pork and let it sear on high. Refrain from stirring for 3-5 minutes until pork is well caramelized on one side.

5. When the pork is browned on one side, add diced onion (season with salt and pepper) and stir well. Continue searing on high until pork is well caramelized and onions are translucent (3-5 additional minutes).

6. Cut heat to low and stir in 1/4 cup flour to the meat and onion mixture. Promptly add chicken stock, canned green chilis, and rotel tomatoes.

7. Stir in liquids working to loosen brown bits from the bottom of the pan. Bring to a low simmer and add salt, garlic powder, oregano, cumin, and cayenne.

8. When your roasted vegetables are cooled enough to handle, finely dice the green chilis, tomatillos and jalapeños and mix into chili. Let simmer for at least 30 minutes, up to 6 hours.

9. Serve with any of the desired toppings: sour cream, hot sauce, cilantro, cheese, chips, diced tomatoes.

Pork Green Chili Recipe Run Down

Not all green chili recipes are created equal.

I like to think of them in sub categories. haha

Some are made like a gravy for smothering, while others are a meat filled full course meal.

This is the latter! 

This hearty green chili easily pulls it’s weight as a main dish entree.

Roasting Your Green Chili Peppers 

Oven roasting fresh peppers really gives this chili it’s remarkable flavor.

While canned peppers claim to be the same, their texture and flavor can’t compete with fresh roasted.

Lucky for us, roasting chili peppers is easy to do!

You’ll begin by slicing the chili peppers length ways, and removing the seeds and stems.

I find a spoon works great for this!

Simply brush with light olive oil, and sprinkle with salt and pepper.

You’ll pop these babies into a preheated 425 degree oven for 25-30 minutes.

Peppers will become softened, slightly charred, and really fragrant when they are finished roasting!

Oh, and I should mention that this recipe also call for tomatillos.

These can be hard to find so it’s completely fine to sub roughly a half cup tomatillo salsa in their place.

I’ve also made this recipe without them all together and it still turned out great.

If you can find them though, they are definitely worth including!

Assembling Your Pork Green Chili

The star of this recipe is the pork tenderloin.  

It’s the filet cut of pork, the most tender cut you can buy!

Pork is always the most reasonably priced meat, so worth the extra splurge to have tender chunks of meat throughout. 

It’s also cooks up quickly when compared to slower roasted pork shoulders. 

While your peppers are roasting away, you’ll finely dice your pork tenderloin and sear it in a large hot stock pot with onion.

I season all of these ingredients with salt and pepper as I go, then add other dried spices later in the cooking process.

After the pork is well caramelized and onions are tender and translucent you’ll sprinkle in 1/4 cup of flour.

Stir this in and the flour will adhere (and disappear) into the meat and onion mixture.

Promptly follow this process by adding chicken stock and canned veggies.

The uncooked flour will work to thicken the chili slightly giving it that hearty chili consistency that everyone loves.

Speaking of chicken stock, I LOVE this chicken bouillon base.

I use to flavor so many dishes, and it comes in an easy to use paste that can be quickly whisked into any liquid. 

Because this chili all ready has so many wonderful seasonings from fresh ingredients, just a few simple spices are all it needs to help round it out.

Onion salt, garlic salt and powder, cumin and oregano bring the dish together without overpowering the fresh green chili flavor.

If you like a spicier chili add cayenne pepper. 

I do this sparingly when I’m making it for the kids but love to add extra spice for my tastes!

You’ll combine the rest of the canned tomatoes and chilis and bring it to a low simmer.

This chili is at it’s best when it can simmer for at least a couple of hours.

But if you’re short on time, 30 minutes will do before serving.

Lastly, serve this hearty bowl with any or all desired green chili toppings! 

• Cheese, onion, tomatoes, cilantro, chips, sour cream, hot sauce, etc.

Happy green chili making my friends!

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Cheers for now.

<3 Ang