Pork Green Chilli

    1 hour 35 min

    A deliciously rich and hearty chilli, made by simmering together pork, garlic, onion, roasted green chillies, chopped tomatoes, tomatillo salsa and chicken stock.

    70 people made this

    Makes: 6 

    • 1 tablespoon olive oil
    • 675g pork, cubed
    • salt and pepper to taste
    • 1 large onion, diced
    • 4 cloves garlic, finely chopped
    • 275g tinned roasted green chillies, chopped
    • 1 (400g) tin chopped tomatoes with juice
    • 350g tomatillo salsa
    • 1.2 litres chicken stock
    • 1/2 teaspoon dried oregano
    • 1 pinch ground cloves

    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. Heat the olive oil in a large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
    2. Return the pork to the pot and stir in the green chillies, chopped tomatoes with juice, tomatillo salsa and chicken stock. Season with oregano and cloves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover and simmer 20 minutes.
    3. After 20 minutes, remove 500ml of the soup (ensure there are no pork cubes in it) and pour into a liquidiser. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chilli and will eliminate some of the chunky bits of chillies. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.


    Tinned roasted green chillies and tomatillo salsa can be purchased online.

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    Reviews in English (87)


    Perfect Colorado green chili recipe! After browning the meat, onion and garlic I cook mine in the slow cooker - and boy is it ever good. Try and use roasted green chiles - we can get them at farmer's markets and frozen during the off season. In the fall, I usually buy a half bushel of XXX dynamite and half bushel of pueblos and freeze them for use throughout the year. This green chili is PERFECT for breakfast burritos! Thanks so much for sharing.  -  12 Aug 2010  (Review from Allrecipes US | Canada)


    This recipe just won us first place at a chili cook-off. Everything was perfect except like GarlicHead said, it was too liquidy. We made a roux (gravy base) of flour browned in olive oil to thicken the stock. Worth the extra time to get the right consistency. YUM.  -  13 Feb 2011  (Review from Allrecipes US | Canada)


    I really enjoyed this. I used my own homemade salsa verde. Since I didnt have any green chilies, I used about 4 cans of diced fire roasted green chilies. I served mine over cheese enchiladas! MMM.....Thanks for sharing this recipe.  -  21 Jun 2010  (Review from Allrecipes US | Canada)