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Green Enchilada Pork Chili - warm, spicy, and so good. the-girl-who-ate-everything.com

Green Enchilada Pork Chili

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

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 4 servings


  • 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.