Pork And Green Chile Chili Recipe

Chili is such a heartwarming dish and a satisfying meal to enjoy at the end of the day. Whether you're digging into a fresh, hot batch or reheating a frozen portion, it's always a winner. We're all for a classic rendition loaded with beef and beans, but sometimes we're in the mood for something similar yet entirely different. 

Mashed recipe developer Catherine Brookes brings us this pork and green chile chili recipe that is sure to impress. "Pork is a great alternative to the standard red meat chili and makes the dish feel that little bit lighter," Brookes says. Let's be real — this is still a hearty and nourishing dish but the various swaps turn it into a whole new meal. Brookes raves, "I love the spicy and savory flavors of this dish," which are sure to be a winning combination for everyone at the table. While you'll notice a bit of heat from the green chiles, this pork chili should suit most palates.

Gather the ingredients for this pork and green chile chili recipe

To whip up this tasty chili you'll need olive oil, ground pork, an onion and a green bell pepper (both diced), minced garlic cloves, and grated ginger. To season the dish you'll need ground cumin, oregano, and ground coriander. A can of green chiles, chicken broth, and a can of cannellini beans round out the preparation. Finish it off with a squeeze of fresh lime juice and salt and pepper to taste.

Start by browning the meat

Place a large frying pan with high sides on the stovetop on medium-high heat. Pour in a tablespoon of olive oil and let it warm up. Then, toss in the ground pork and fry the meat for about 5 minutes. Use a wooden spoon to break it up so that it cooks evenly. 

Add the vegetables and seasoning

Stir in the diced onion and green bell pepper and lower the burner to medium heat. Fry the meat and vegetables for 10 minutes while you keep stirring the contents. Now, toss in the minced garlic and grated ginger, and sprinkle in the cumin, oregano, and coriander. Fry the mixture for 2 more minutes as you keep stirring to coat the meat with the spices.

Add the remaining ingredients and bring to a boil

Dump the contents of the green chile and cannellini cans into the pan and pour in the chicken broth too. Stir to distribute the ingredients and bring them to a boil. Once the mixture is bubbling, decrease the heat to a simmer and cook the chili uncovered for 30 minutes.

Add lime juice and serve with garnishes if desired

Once the time is up, remove the pan from the heat. Squeeze lime juice over the chili and season it with salt and pepper to taste. Brookes recommends garnishing this dish with "your favorite toppings such as avocado, jalapeños, cilantro, and shredded cheese." This pork and green chile chili is delicious on its own, or Brookes notes that "You could serve this with some rice, bread, or corn chips on the side if desired."

Any leftovers will stay fresh in an airtight container for up to three days in the fridge. Alternatively, make a large batch and freeze extras for up to six months. To serve, Brookes instructs, "Simply defrost in the fridge overnight and reheat in the microwave until piping hot."

Pork And Green Chile Chili Recipe
5 from 40 ratings
This pork and green chile chili recipe makes for a warming and comforting dinner option.
Prep Time
Cook Time
hand garnishing pork chili bowl
Total time: 1 hour
  • 1 tablespoon olive oil
  • 1 pound ground pork
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (1-inch) chunk ginger, grated
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon ground coriander
  • 1 (4-ounce) can green chiles
  • 2 cups chicken broth
  • 1 (15-ounce) can cannellini beans
  • ½ lime, juiced
  • salt, to taste
  • pepper, to taste
Optional Ingredients
  • avocado, for serving
  • jalapeños, for serving
  • cilantro, for serving
  • shredded cheese, for serving
  1. Place a large, high-sided frying pan on the stovetop over medium-high heat and add in the olive oil.
  2. Add in the pork and fry for about 5 minutes until cooked through, breaking it apart with a wooden spoon as it cooks.
  3. Add the onion and green pepper then reduce the heat to medium.
  4. Fry the mixture for another 10 minutes, stirring frequently.
  5. Add the garlic, ginger, cumin, oregano, and ground coriander and fry for 2 minutes, stirring constantly.
  6. Add the green chiles, chicken broth, and cannellini beans and stir to combine.
  7. Bring the contents to a boil then reduce to a simmer and cook uncovered for 30 minutes.
  8. Remove the pan from the heat, then squeeze in the lime juice and add salt and pepper to taste.
  9. Serve with your favorite toppings such as avocado, jalapeños, fresh cilantro, and shredded cheese.
Calories per Serving 723
Total Fat 39.6 g
Saturated Fat 13.3 g
Trans Fat 0.0 g
Cholesterol 113.7 mg
Total Carbohydrates 50.9 g
Dietary Fiber 10.4 g
Total Sugars 6.2 g
Sodium 1,426.4 mg
Protein 42.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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