Authentic Pork Green Chili

Ingredients

For the Pork Green Chili:

1-2 pounds pork stew meat or pork shoulder, chopped into ½-inch pieces
¼ cup all-purpose flour or cornstarch
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 tablespoon olive oil
½ yellow onion, chopped into ½-inch pieces
3 large cloves garlic, minced
7 ounces chopped green chile (about ¾ cup; frozen works fine)
28 ounces green chile enchilada sauce (about 3½ cups)
3 cups chicken stock or water, plus 1 tablespoon chicken base
½ teaspoon kosher salt (adjust to taste)
4 cups diced potatoes (about 2 large potatoes)

Preparation Method

Coat the Pork

In large resealable plastic bag, combine pork, flour, black pepper, and garlic powder. Shake thoroughly to coat meat evenly and set aside while preparing aromatics.

Sauté Aromatics

Heat olive oil in large pot over medium heat. Add minced garlic and diced onion, cooking for 2-3 minutes until onion is translucent and fragrant.

Brown the Pork

Add coated pork to pot in even layer. Cook for approximately 5 minutes, stirring occasionally, until meat is browned on all sides.

Build the Base

Stir in chopped green chile, green chile enchilada sauce, chicken stock, chicken base, and salt. Bring mixture to boil, then cover and reduce heat to low. Let simmer gently for 45 minutes so pork becomes tender and absorbs all flavors.

Add the Potatoes

Increase heat slightly and stir in diced potatoes. Bring pot back to gentle boil, then reduce to simmer and cook for about 15 minutes, or until potatoes are fork-tender and stew has thickened slightly.

Serve and Enjoy

Ladle Pork Green Chili into bowls and serve hot with flour tortillas, cornbread, or over burritos for true New Mexican experience.

Recipe Notes and Variations

Protein alternatives: Substitute with chicken thighs, beef stew meat, or even turkey for different flavors
Vegetable additions: Include diced carrots, celery, or corn for extra nutrition
Spice adjustments: Add cumin, Mexican oregano, or coriander for enhanced depth
Thickness control: For thinner consistency, add more broth; for thicker, simmer uncovered longer
Bean addition: Incorporate pinto or white beans during final 15 minutes
Slow cooker method: Brown pork first, then cook on low 6-7 hours, adding potatoes last hour
Instant Pot adaptation: Use sauté function for browning, then pressure cook 25 minutes with natural release
Heat customization: Use combination of mild and hot chiles for balanced spice level

Storage and Reheating Guidelines

Room temperature: Do not leave at room temperature beyond 2 hours
Refrigeration: Store in airtight container up to 5 days
Freezing: Portion into freezer-safe containers, freeze up to 3 months
Thawing: Transfer to refrigerator overnight for safe thawing
Reheating stovetop: Warm gently over medium-low heat, stirring occasionally
Reheating microwave: Heat in microwave-safe bowl, stirring every 2 minutes
Consistency adjustment: Add chicken broth if chili becomes too thick after storage