Pork Green Chili Recipe

Prep the pork

Pat the pork cubes dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Brown the pork

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tbsp vegetable oil. When the oil shimmers, add the pork in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total. Remove browned pork to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic, 1 tsp ground cumin, and 1 tsp dried oregano and cook 30–45 seconds until fragrant.

Deglaze and thicken

If using, sprinkle 1 tbsp flour over the aromatics and stir 1 minute to cook the raw flour taste. Pour in 1/2 cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pot.

Add liquids and chiles

Return the browned pork and any accumulated juices to the pot. Add the remaining 2.5 cups chicken stock, the canned diced green chiles (with their juices), and the roughly chopped tomatillos.

Prepare fresh chiles

In a blender (or using an immersion blender later), combine the 2 jalapeños (stems removed; seed if desired for less heat) with the 1/4 cup cilantro stems and 2 tbsp fresh lime juice. Add 1/4 cup water if needed to help blend. Puree until smooth.

Simmer

Stir the jalapeño-cilantro puree into the pot. Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and simmer until the pork is fork-tender, about 1 to 1 1/4 hours. Stir every 15–20 minutes and adjust heat to maintain a gentle simmer.

Check seasoning & texture

When pork is tender, taste and add remaining 1/2 tsp kosher salt or more to taste. If you prefer a smoother, slightly thicker chili, use an immersion blender to purée about 1/3 of the stew directly in the pot, then stir to combine. Adjust consistency with small amounts of stock or water if too thick.

Prepare garnishes: thinly slice 1/2 jalapeño, finely dice 1/4 cup red onion, chop 1/4 cup fresh cilantro leaves, and cut 2 lime wedges.

Serve: Spoon cooked white rice into bowls if using (about 1/2 cup rice per serving). Ladle the pork green chili over rice or directly into bowls. Top each bowl with a sprinkle of diced red onion, chopped cilantro, and jalapeño slices. Squeeze a lime wedge over each serving immediately before eating.

Accompaniments: Serve with tortilla chips or warm corn tortillas on the side for scooping. Leftovers keep covered in the refrigerator for up to 3 days and often taste better the next day as flavors meld.