Pork Chili Verde

Pork Chili Verde from favfamilyrecipes.com

A few years ago my husband and I went to a chili cook-off at our church. We tried all of the different chili recipes but there was one that both of us couldn’t get enough of. It was simply amazing. The pork was perfectly tender and the taste was outstanding. I finally got up the nerve to ask for the recipe and permission to share it here on FavFamilyRecipes. I am so excited to share it with all of you. It is definitely an award-winning recipe! Thanks Diana for sharing your chili verde recipe with us!
*Keep in mind this is a little spicy. Feel free to cool it down with cheese and sour cream.

Chili Verde

Chili Verde


  • 2 lbs. pork, diced (I used boneless pork ribs)
  • 1 c. onion, chopped
  • 14 oz. chicken broth
  • 1½ tsp. garlic powder
  • 2 ½ Tbsp. chicken stock
  • 1 tsp. celery salt
  • 1 Tbsp. cornstarch
  • ½ tsp. oregano
  • 1 Tbsp. cumin
  • ½ Tbsp. jalapeno
  • 4 Tbsp. chopped cilantro
  • ½ Tbsp. chili powder
  • 1 Tbsp. green Tabasco sauce
  • 10 oz. green enchilada sauce
  • 27 oz. canned green chiles, chopped or diced
  • 8 oz. canned green chiles, pureed
  • 1-2 cans white beans, drained and rinsed (optional)
  • 1/2 tsp. salt


  • Brown pork and drain. Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Simmer 1 hour stirring often to avoid sticking.
  • Add green enchilada sauce and stir. Simmer ½ hour. Add chopped green chiles and cook for 15 minutes. Add pureed green chiles, white beans and salt to taste (about 1/2 tsp).
  • Serve with cheese, sour cream, chips and/or flour tortillas.
  • SLOW COOKER INSTRUCTIONS: Brown pork and drain. Saute onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.


  1. Food Junkie says:

    Erica, I rarely stray from the standard beef and tomato version with red kidney beans which is real comfort food. However I like the seasonings in this one and I will definitely give it a whirl the next time I get a craving for chili. i may have to hunt a bit for some of the ingredients but I am pretty sure they are available here.

  2. Erica says:

    It's funny that you say that because my Dad is the same way. He loves the tomato based chili with beef and beans. I am making this for him tonight and he is pretty skeptical (but I am sure he will love it). I will let you know what he thinks!

  3. lindsey s. says:

    this might be a dumb question… what cut of pork do you use? chops, roast??? just wondering. it looks delicious! cant wait to try it

  4. Erica says:

    Not a dumb question.. I used pork ribs. I will put that on the recipe. Thanks for catching that!

  5. Romney Family says:

    This was fabulous!! Thanks for sharing. I took it to our Church trunk or treat on Halloween and I won the chili cook off with it. I used pork chops diced up and they worked great!!!Thanks for sharing your great recipes- Jessie (www.foodbringsfamiliestogether.blogspot.com)

  6. the mama monster says:

    looks so good! i am going to try making it with chicken because i have some on hand.

  7. Angie says:

    It really takes 35 oz of green chiles???? How many little cans is that?

    • oma says:

      I used the Frozen green chiles that is put out by Buneo. They are Hatches Chiles. They come in a 1 lb 12 oz size and they have a smaller size also..They are chopped and ready to be used..

  8. Erica says:

    Yeah it is 35 oz.
    It is a lot of chilies! What I did was get a big can of whole chilies (they should be by the small cans) and chopped them up in the food processor. I found the big can of them at Winco. I have looked at Albertsons and they don't have the big cans so you might have to look around a little until you find a store that carries them.

  9. Hoku says:

    Tried this and my entire family absolutely LOVED it!!! My boys had three bowls each! It was spicy but the sour cream and a bit of grated cheese helped taper-off the heat. We don't have big cans here (in Hawaii) but I realized that the generic brand at Walmart is about a third of the price from everywhere else. Also, I didn't chop or puree ANY of the chilis, I even had a can of whole chilis and that oferred a nice variation in textures.

    Can I just say that I absolutely LOVE and LOOK FORWARD to your entries; I think it's my favorite blog! Your recipes are amazing (and usually not too crazy-difficult)! Thanks so much for sharing. :)

  10. Jill says:

    Thanks for the recipe! I made this for a chili competition, and it was picked for first place. It can be costly to make with all the little cans of chilies, so I thought that I would share that I was able to Use a bottle of roasted chilies from Costco. It was a 40 oz. bottle, I was doubling the recipe and so I also used two 7oz cans which gave me the total of the 54oz that I needed for doubling it. I then bought 1 lg can of whole chiles ( because that is cheaper) and ran it through my blender for the pureed stuff. I do wonder about the chicken stock? How is that different from the broth and where do you get that? I also have not seen a green Tabasco sauce? Where do you get that and what brand is it. I also experienced that it is thinner when done in the crock-pot vs. stove top but does not change the taste, and is so much easier in the crock-pot of course.

    • Erica says:

      Yay yay congrats on first place! You can find the green Tabasco at ant grocery store usually with the other Tabasco sauces. I found mine at Walmart.

      • Roxanne says:

        I have the same question as the previous poster — what is meant by chicken stock? I usually take that to mean homemade chicken broth prepared in a certain way — do you mean the concentrated chicken stock base often sold in jars? Making this tonight for a cook-off! Thanks so much.

        • Erica says:

          You can use fresh chicken stock from a previous dish– I wouldn’t use the concentrated– too strong. You can use chicken broth if needed– it tastes just as good!

    • Anna says:

      Are the jars of chicken base the same as chicken stock?

  11. KMae says:

    Thank you for the delicious recipe! I took first place at the Chili Cook-Off we had at work today!

    • Roxanne says:

      What did you use for “chicken stock?” Jarred chicken stock base maybe?

      • Erica says:

        You can use canned chicken stock or chicken broth is fine too :)

  12. Denise says:

    Quick question…my little family of three aren’t big into “spicy” things and we have a tendency to have steam come out of ears when we eat spicy things! Ha ha! So, what recommendations (outside of adding sour cream and cheese) can be done to lessen the spiciness of this soup? I want to make it but I’m afraid it MIGHT be too spicy for us. Thoughts? Recommendations? Thank you for all your wonderful recipes!

    • Sarah says:

      If you leave out the jalapeños and Tabasco sauce, it will taste just as good without all of the spiciness. Green chilies themselves usually aren’t that spicy :)

      • Cathy Massimi says:

        When my kids were younger I used to make everything up to the spicy part, then scoop out enough for them into a separate pot. I would then continue with the original version for my husband and I. As they grew older I would gently incorporate more and more spice into theirs. Now they will eat absolutely anything!

  13. Ana says:

    This recipe sounds so yummy! I need to make it ahead if time for a teacher luncheon. Do you think it will save in the fridge for a day and half then be still ok to heat up in a crockpot?

    • Erica says:

      Yes, I think that would be fine!

      • Becky Dixon says:

        I didn’t see anywhere how many servings this makes? I will be making this for a chili cook off too in the office (feeding at least 11) and if I win, it will be used in the community’s Christmas in the park annual cook off, feeding MANY! Thanks for your help and this great recipe!

        • Erica says:

          It serves probably 6-8 :) Hope this helps! Good luck! Hope you win!!!!

  14. Jean says:

    Do you know how many servings this makes? It sounds delicious! Thank you.

    • Erica says:

      It serves about 6-8. :)

  15. Chad Lorenz says:

    This recipe also won me the title at the work chili cook off a few days ago. Sooooo good! I did substitute the larger amount of green chilies for canned tomatillos pureed.I still used a couple small cans of chilies. Will definitely be making this again. As a cook, the best compliment is when someone asks for the recipe. Several did. Highly recommend. Here’s a tip for a similar alternative. Leave out the enchilada sauce and just mix the success and pork, and it would make a delicious pulled pork sandwich (I used slow cooked country style pork ribs).

    • Echo says:

      Congratulations! That is awesome! Thank you for sharing your added tips!

      • Cindy says:

        Hey there! NICE recipe…I’ve already made it once with great results, that was awhile ago. However, I’m looking at the recipe and wanted to verify the 2 1/2 tbsp of chicken stock….just seems like such a small amount. Thanks!

        • Erica says:

          That is the recipe as I received it. It should be correct.. I am sure if you added more it wouldn’t hurt!

  16. karen price says:

    Could one use ground pork in chili verde?

    • Echo says:

      Absolutely! If you prefer ground pork – go for it!

  17. Judy P. says:

    I made this recipe today for a church football playoffs “tailgaiting” party and Chili Cook-off Challenge and took first place, like many others who have commented here. There were 12 different chili recipes in the cook-off including a spicy veggie chili, a paleo chili, a sausage and mole sauce chili, and a seafood chili, which were all wonderful, too. I doubled the recipe and added 2 cans of corn as well. I goofed and only bought 2 small cans of diced green chilies instead of the large amount the recipe called for. But with an entire chopped jalapeno and all the spices, there was a wonderful flavor with just the right amount of heat. Thank you for sharing this recipe!

    • Echo says:

      Congratulations! That is awesome!

  18. Emerly says:

    Made this tonight and I have to say… I will be making this again! Sooo good! My family is hispanic so the foods we cook are very flavorful. But this chili topped it! #1 recipe in my book! Thank you for sharing

    • Echo says:

      Wow! What a compliment! I’m so glad you liked it!

  19. Calli says:

    Hi! What is the serving size for this recipe? Did I miss it? Im entering our Company in a Chili Cook-off and we our to make AT LEAST 10 Gallons! I just wanted to get my math right 😉 Ill be making for a trial run, I hope everyone likes it and we can use this recipe! ‘


    • Calli says:

      Also, if you have any team name ideas, please share :)

  20. Danielle says:

    Making this as I type. I hope I’m doing this right!! 😀 Correct me if I’m wrong, but I simmer just the onions and pork for an hour, then add in the other ingredients and simmer for another hour? Is that right? Should I cover the pot while I simmer it? It is smelling good already!! So excited!

  21. Staci says:

    Made this chili for our chili cook-off at church and won 1st place! It’s delicious! Also so easy to make! Making it again for my family this weekend! Thanks for sharing this amazing recipe!

    • Echo says:

      Congratulations! I’m so glad you like the recipe!

  22. Melanie says:

    I am so confused by this recipe but I’ve read through the comments and don’t see that anyone else has had an issue with it. I am making it right now, and am I reading it correctly that you need to simmer just the pork, chicken broth, and onions for an hour, then add the spice mixture and simmer again for an hour? The chicken broth was reduced to almost nothing by the time the first hour was over, and the spice mixture was like a paste so it didn’t add much moisture to be able to simmer for another hour. And I’m not sure how it’s supposed to serve 6-8 with just the liquid from a small can of enchilada sauce and the pureed chiles. It looks delicious but I’m not sure it’s coming out right.

    • Erica says:

      If you are afraid too much liquid is simmering out, you can always add more chicken broth. I have made it the way listed several times and the chili always goes far. You are getting 27 oz. of chiles and 10 oz. of enchilada sauce which should be a pretty sizeable base. Let me know how it ultimately worked out for you.

  23. Vanh says:

    Do you know how much calories per serving? Thanks!

    • Echo says:

      I’m sorry I don’t have the calories per serving. I recommend one of the following sites to calculate calories: http://www.myfitnesspal.com/recipe/calculator or http://www.caloriecount.com/cc/recipe_analysis.php. Thank you!

      • Robin says:

        I use this to calculate recipes all the time and it works GREAT! You can specify brands you buy so you get it exactly right.

  24. Leslie says:

    Deliciousness. Thank you for sharing. I am Puerto Rican and absolutely love this recipe. My boyfriend was in love, and my friends loved it too.

    • Echo says:

      That’s quite a compliment. Thank you! I’m so happy this was a success for you!

  25. Nora says:

    What kind of chiles do you use?
    Jalapeños or like the Ortega roasted green chiles?

    • Erica says:

      Like the Ortega roasted for sure! Jalapenos would be super hot!

  26. Nora says:

    35 ounces of chilies sounds like it would be very spicy. Is there something I could substitute? Or is this not terribly spicy. My husband will only do mildly spicy foods. Thanks!

    • Emily says:

      You can definitely substitute them out for the mild ones.

  27. Julie says:

    I’m making this right now – 2nd hour of simmering – and noticing the meat is a bit tough. Wondering what I’m doing wrong? I cut the pork (boneless country style pork ribs) into approx 1″ cubes, browned the meat in a pan and then added the onions and chicken stock (used low-sodium canned broth). It seems like the simmering in liquid is making the meat rubbery. will the meat tenderize/break down a bit through the simmering process? Excited to try this recipe – looks so good!

    • Erica says:

      The best thing to do would be to keep cooking it until the meat gets tender. More time should do the trick. It should flake apart easily and be really tender.

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