Green Chili

Carey Bonnin


We make this quite often for pot lucks and it goes over great.


★★★★★ 1 vote

20 Min
2 Hr
Stove Top


  • 1/2 c
    all purpose flour
  • 1/2 tsp
  • 1/4 tsp
  • 3 to 4 lb
    pork shoulder roast, cut into 1/2" cubes
  • 1 Tbsp
    vegetable oil
  • 3 can(s)
    chopped green chilis, 4 oz. each
  • 2 can(s)
    petite diced tomatoes, 28 oz. each
  • 2 clove
    garlic, minced
  • 1 medium
    onion, chopped
  • 2 tsp
    jalapeno pepper, seeded & chopped
  • 1 Tbsp
    cilantro, dried
  • 1/2 tsp
    ground cumin
  • ·
    warm flour tortillas - optional

How to Make Green Chili


  1. Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.
  2. Nutrition Facts Per Serving:
    Calories 272.4 - Total Fat 17.4 g - Saturated Fat 6.1 g - Polyunsaturated Fat 2.2 g - Monounsaturated Fat 7.6 g - Cholesterol 63.5 mg - Sodium 368.8 mg - Potassium 446.3 mg - Total Carbohydrate 8.9 g - Dietary Fiber 1.3 g - Sugars 3.4 g - Protein 17.5 g

Printable Recipe Card

About Green Chili

Course/Dish: Pork, Chili
Main Ingredient: Pork
Regional Style: Mexican
Hashtag: #mine

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