Green Enchilada Pork Chili

This Green Enchilada Pork Chili is a spicy dish that you can eat plain or use to smother a burrito!

Green Enchilada Pork Chili - warm, spicy, and so good.


I know when you think chili, you think beans. Real green chili has no beans in it however. My husband and I have a favorite restaurant in Arizona that we like to go to for our anniversary. Their specialty is this spicy green chili appetizer. It comes out in a black kettle smothered with cheese and topped with a serrano pepper. You don’t eat it with a spoon like a soup, you actually spoon some of the mixture onto buttered tortillas. It is heavenly.thegirlwhoateeverything_greenenchiladaporkchili_step1_horizontal


I’ve tried to recreate it and most green chili recipes are quite labor intensive. It usually consists of roasting five different chilies and then blending them up. I’ve come up with an easier version that still has all of the taste. The secret ingredient is Old El Paso green enchilada sauce which has green chilies already in it. thegirlwhoateeverything_greenenchiladaporkchili_step4_horizontalI also use green salsa which is roasted tomatillos and peppers cooked and blended up. Using those two ingredients cuts down your prep time in half.

thegirlwhoateeverything_greenenchiladaporkchili_step5_horizontalThis still has quite a bit of heat so have a drink ready!

Green Enchilada Pork Chili - warm, spicy, and so good.

Green Enchilada Pork Chili - warm, spicy, and so good.

Green Enchilada Pork Chili
Servings: 4
  • 2 lbs pork roast , trimmed of fat and cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 2 tablespoons oil
  • 1/2 cup diced onion
  • 4 cloves garlic
  • 2 cups chicken broth
  • 2 cups water
  • 1 (10 oz) can Old El Paso green enchilada sauce
  • 1/2 cup salsa verde
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Toppings: cheddar cheese , sliced jalapenos, sour cream, avocado, limes
  • Served with buttered warm tortillas
  1. In a resealable bag, add the pork and flour. Toss to coat.
  2. In a large Dutch oven, heat the oil over medium heat. Brown the pork on all sides. You don't want to cook it all the way through. Just give it a nice sear. Add the onion and garlic and cook for a few minutes until soft.
  3. Add the chicken broth, water, enchilada sauce, salsa verde, cumin, and chili powder.
  4. Bring to a boil and then lower heat to a simmer. Simmer for 45-60 minutes or longer until meat is tender. Use your spatula to break up the meat a little bit when it is done.
  5. Top with cheddar cheese, jalapenos, sour cream, or avocado. Add a squeeze of lime.
  6. You can eat this plain, over beans and rice, or with buttered tortillas.
Green Enchilada Pork Chili - warm, spicy, and so good.

Speak Your Mind



  1. What a delicious twist on chili! Love this flavor combo!

  2. Oooh, what restaurant in AZ? I’m so excited about this recipe! We don’t get green chili in the Midwest like we can in the Southwest and sometimes I just need a fix!

  3. Just an easier way to make Chili Verde.

  4. This looks amazing! I need to add it to our next menu plan!


  5. I too want to know what restaurant? I live here, but my favorite is Carolina’s, and they are opening one in the East valley… yahoo!

  6. I love enchiladas! Have to try this pork chili, sounds tasty.

  7. Help! I am making this now and it looks nothing like the picture. Its not thick at all. Can you recommend anything to thicken it up? The pork tastes a little slimy on the outside. I am afraid I didn’t cook the pork long enough before adding the other ingredients

  8. If I wanted to make this gluten-free should I replace the flour with cornstarch or leave it out entirely?

  9. I make this too, but I also add a couple of cans of diced green chili’s, a can of Rotel with Habanero – serve it over rellanos – Egg roll wrapers turned on point – lay down a whole canned green chili, top with a good sized chunk of cheddar cheese and chopped onions, seal edges with water, roll like an egg roll – pan fry in a little hot grease, turning so all sides are browned top with chiliyum

  10. This is amazing. It is a little bit watery. I would add some Mesa. Others suggest cream cheese. However, I like to put sour cream, cheese, Serra tri chili’s and cilantro as toppers. It’s a great dinner. Note I double the recipe and put in freezer containers for a cold day for lunch or dinner. My husband loves it.