Green Enchilada Pork Chili Recipe -
Green Enchilada Pork Chili Recipe
  • READY IN 1 hr

Green Enchilada Pork Chili

Recipe by  

"A delicious, Mexican-inspired green pork chili. When garnished with fresh tomatoes, avocado, sour cream, and tortilla chips this is a hearty meal with a tangy and spicy finish."

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Ingredients Edit and Save

Original recipe makes 64 ounces Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. In a 4 quart pot, heat 2 tablespoons olive oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the browned pork and jalapenos from the pot and set aside.
  2. In the same pot used to cook the meat, add the remaining 2 tablespoons olive oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute.
  3. Reduce the heat to low. Sprinkle the flour over the onion and garlic. Cook, stirring for three minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water.
  4. Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the soup to a boil. When the soup boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in chopped cilantro and lime juice.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2008

I used a pork butt roast that I slow cooked the day before. Retain the drippings and separate the fat. (about 2 cups of broth, may need to add a little water) Instead of green enchilada sauce I used red (I've tried both but red is better) I added a can of rotell tomatoes and a chopped up green pepper. This is the closest thing I have ever found to Bennie's green chili in Denver CO. (I omit the cilantro and lime, but I'm sure it would be good)

Most Helpful Critical Review
Dec 03, 2007

This had a good flavor but was not chili-ish at all. It was like enchilada sauce with a bit of meat in it. We enjoyed it with chips but it needed something else. Too saucy not enough substance.

Mar 04, 2007

This is delicious. The only thing I changed was to add some stewed tomatoes, and the juice from a whole lime instead of a half. Love this.

Jan 06, 2010

I made this with 2lbs of pork tenderloin that I cooked in the slow cooker all day with 1 can of Dr. Pepper, 1 cup f BBQ sauce, and 1 cup of beef broth. I cut the pork into cubes and used it in this recipe. The only other changes I made: I used a 10oz can of green enchilada sauce, and I used beef broth instead of water at the end. I also used 1 tsp of all the spices instead of the varied amounts the recipe calls for (I tend to eyeball my spices, and I like everything HOT so it worked to use more of the peppery spices). In the end I got a beautiful, chunky stew. DELISH! :)

Dec 11, 2009

This had a very good flavor and was easy to make! I addes some potatoes but only because I like my soups chunky. I've done this one with chicken too and it turned out great as well.

Sep 27, 2007

Very good and easy. I added shredded pork which I think gave it more texture and a dollop of sour cream prior to serving.

Nov 18, 2010

Excellent recipe!!! We used a smoked pork butt and served this with chips, sour cream and avocado. YUMMY and filling!!

Mar 01, 2011



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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 379 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Jason N - Home Chef
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