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 - warm, spicy, and so good.
5 from 1 vote

Green Enchilada Pork Chili


  • 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.