Real Recipes From Real Home Cooks ®

spring hill ranch's pork green chili

(7 ratings)
Recipe by
Wiley P
Sierra Vista, AZ

Also known as "chili verde", here is a plate of true Southwestern comfort food! Any adult that has lived in Arizona or New Mexico for more than five years and does not have a good recipe for this iconic dish should be sent back where they came from! No matter the season, when you catch a whiff of a pot of this slowly simmering away, your knees go weak and you begin to salivate. This can be eaten as is or as a sauce on enchiladas or burritos. You can stretch it to 6 servings by adding 3 or 4 chopped potatoes for the last hour of simmering.

(7 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For spring hill ranch's pork green chili

  • 4 Tbsp
    lard (or vegetable or canola oil if you must), divided
  • 4 Tbsp
    all-purpose flour
  • 2 lb
    cubed pork (soulder, country rib meat, loin, etc.)
  • 1/2 c
    finely chopped white onion (about 1/2 of a medium white onion)
  • 4 md
    cloves garlic, minced
  • 2 md
    new mexico #6 or big jim green chiles, roasted, peeled and finely chopped (or 1 4.5-ounce can of diced green chiles)
  • 1 or 2 md
    jalapeño (or serrano for more heat) chiles, finely chopped (or 1/2 of a 3.5-ounce can chopped jalapeño chiles)
  • 1 md
    tomato, chopped
  • 2 c
    chicken broth (homemade is best, but canned will do)
  • 1 1/2 c
    good water
  • 1 tsp
    ground cumin (if you grind cumin seeds, the flavor is amazing!)
  • 1 tsp
    kosher salt
  • 1/2 tsp
    freshly coarse ground black pepper

How To Make spring hill ranch's pork green chili

  • 1
    In a large heavy-bottomed skillet over medium-high heat, heat 2 Tablespoons of the lard. Meanwhile, in a medium mixing bowl, sprinkle the flour over pork cubes. Using a wooden spoon, stir the pork to coat. When the lard is hot, start browning the pork cubes about 1/2 pound at a time. Once nicely browned, remove the cubes to a bowl.
  • 2
    Add the remaining lard to the pan to heat. When it's hot, add the onions and cook them until they are softened, about 5 minutes. Add the garlic and stir until they are fragrant, about 30 seconds. Add in the green chiles, jalapeño, tomato, chicken broth and water, stirring to make sure all the browned bits are loosened from the bottom of the pan.
  • 3
    Transfer everything in the pan to your large slow cooker. Stir in the pork cubes. Cover and cook the chili on low for 4-6 hours, stirring every once in awhile to make sure nothing sticks to the bottom. Stir in the cumin, and adjust the salt and pepper as needed.