Green Pork Chili
This Green Pork Chili is creamy, thick, smoky, citrusy, and has just the right amount of kick. Tender pork and beans make it extra special!
Would it have been nice of me to share this pork and green chili recipe with you last week? You know before that little football game called the Super Bowl?
Absolutely. Let’s face it though, green pork chili is appropriate any day of the week.
I actually had a really good excuse this time too. You see, I got my first Besh Box early last week and I really, really wanted to share it with you.
If you’re unfamiliar, it is a monthly recipe subscription box. It was created by John Besh, the well-known chef and restauranteur from New Orleans. Each box is filled with recipes, tools, specialty ingredients, and cooking inspiration revolving around a monthly theme.
I was given a subscription from my in-laws for Christmas and became incredibly giddy last week when I arrived home from work and was greeted with my first box.
It was filled with everything from a beautiful, handcrafted pot scoop, cook’s towel, jalapeño corer, cornmeal, arugula seeds, Mexican oregano, and heirloom cannellini beans.
So I went to the grocery store and got the rest of the ingredients for this Green Pork Chili. Unlike red chilis, the first step in this recipe involves making the base, which is made from sautéed onions, tomatillos, garlic, and cumin, cilantro and chicken broth.
We’ll then brown pork shoulder chunks before adding chopped poblano and Anaheim peppers, oregano, dried cannellini beans, and the pureed tomatillo-broth mixture.
You’ll want to braise this chili for 3 to 4 hours until the pork and beans are very tender.
While it isn’t a weekday friendly recipe, the long cook time helps make the pork extra tender and provides the beans with a much better texture. Short cook times and great chili don’t mix.
The resulting chili is creamy and thick, smoky, a little citrusy (from the tomatillos), and has just the right amount of kick. The chunks of tender pork and beans throughout make it extra special. If you are lucky enough to find Mexican crema and cotija cheese, pile them on top!
Or simply top it off with lime juice, grated sharp cheddar, cilantro, and sour cream.
Green Pork Chili
- 1 jalapeño pepper
- ¼ cup rendered bacon fat
- 1 lb (16 oz) tomatillos husks removed and quartered
- 2 teaspoons ground cumin
- 5 garlic cloves roughly chopped
- 4 green onions ends trimmed and roughly chopped
- 2 large white onions diced
- 1½ quarts (48 oz) low-sodium chicken stock
- ⅓ bunch of fresh cilantro plus more for garnishing
- 2 lbs pork shoulder diced into ¾-inch chunks
- 2 teaspoons dried oregano
- 3 poblano peppers seeded and diced
- 2 Anaheim peppers seeded and diced
- 1 cup dried heirloom beans, rinsed cannelini or other small white beans
- kosher salt
- black pepper
- fresh lime wedges
- sour cream
- grated sharp cheddar cheese
- cilantro leaves
- Roast the jalapeño over an open flame (using a gas burner) or in the broil until blackened on all sides. Place in a bowl, cover, and allow to cool for 5 to 10 minutes. Peel, seed, and finely chop. Set aside.
- In a heavy Dutch oven or soup pot, heat 2 tablespoons of the rendered bacon fat. Add the tomatillos and cumin, and cook over medium-low heat for 2 to 3 minutes. Add the garlic, scallions, and onion, and continue to cook, stirring occasionally, until onions are soft and translucent.
- Add the chicken broth, cilantro, and the diced roasted jalapeño, and continue to cook over medium heat for another 4 to 5 minutes. Remove and blend mixture (in stages) in a blender or using an immersion blender until smooth. Reserve and set aside.
- Season the pork shoulder chunks with salt and pepper. Wipe pot clean and return to high heat. Add the remaining bacon fat. Once hot, add the pork shoulder - you'll want to brown the pork in batches to avoid over crowding the pan - and brown on all sides. Set the browned meat aside on a large plate as you work.
- Once all of the meat has been browned, return it to the pot. Add the oregano, poblano and Anaheim pepper, and dried beans. Stir in the tomatillo mixture and remaining chicken stock. Bring mixture to a boil and reduce to a very low simmer. Continue to simmer, stirring occasionally, for an additional 3 to 4 hours, or until the pork and beans are very tender.
- Season soup with salt and pepper, finish with fresh lime juice, and serve with cilantro, sour cream, and grated sharp cheddar cheese for topping.
29 Comments on “Green Pork Chili”
Can’t wait to try this! Can you please confirm how much chicken stock is used in step 3 vs. step 6? Thank you!
Made this last night and it was amazing!!!! Filled with wonderful flavors!! The only change I made was I roasted ALL the peppers. I also cooked it in a pressure cooker!! Thanks again for sharing this recipe!!
Making this right now – a little different as had to throw in crock pot. Excited to taste tonight! Thanks for the recipe and beautiful photos!
This is a Sunday Supper to the max!! I can definitely see us cuddling up to a bowl on one of these cold wintry snowy days.
Organisation shmorganisation. Chilli is a win, never mind the events of the week. Now this can be a celebration/commiseration chilli!
Screw it. Let’s just eat more chili! And have those buckwheat waffles of yours for breakfast.
This chili is totally gorg and sounds amazing! I checked out Besh Box after seeing your IG post….what an awesome gift!!!
Ohhh, it’s so much fun! Now I just need to try StitchFix–I’m just worried I’ll end up spending a million dollars on clothes (because I desperately need some).
What a great recipe, beautiful pics!
I made green chili too this weekend! But I used chicken thighs and great northern (white beans). I omitted the tomatillos and just used poblanos and canned green hatch chilis. It turned out really, really well!
He actually recommended using hatch chiles for this (fresh ones), but those are nowhere to be found 🙂
Having a MAJOR photo crush on your first picture. Loving that all white background. The lighting is perfect. You must share your method with me!
Gah, I wish I could tell you that it was pre-planned or thought out. It wasn’t, haha. It was a side-lit photo–and taken on a foam board (with foam board reflectors). I was able to add some vignetting in Lightroom to make the edges super white (the original photo was white, but not THIS white, if that makes sense!).
This looks so delicious and warming 🙂
Thank you Jessica! 🙂
This looks so, so perfect for this snowy Boston weather! Your photos are soo beautiful!
Thanks so much Sues!
I can totally relate. I lack necessary organizational skills. I just started using a date book; we’ll see how long that lasts. A box of food? Oh my, that sounds awesome. This looks so good.
Ahh, me too. I mean, I’m organized for the most part—but need to be better about creating a plan, if you know what I mean.
Fascinating! Yes, that box looked absolutely beautiful and so fun to get a surprise like that once a month! The recipe looks delicious and very different than the sort of regular chili most people cook! Another keeper, Laura!
Yes–very different, but a fun change!
Looks delicious Laura. Perfect comfort food for a chilly winter day 🙂
So glad you like it!
Well, it is still snowing and cold here, so I would say this post is right on time! I love chili pretty much any time!
I’m pretty sure it’s been snowing every day for you for like a year now. This is ridiculous.
This looks totally amazing. Perfect weekend food to leave my apartment smelling incredible. Or the way this winter has been going, perfect snow day food. Thanks for sharing!
I miss snow days!
What a gorgeous soup! Plus its totally cold here in Texas and I could use this to warm up.
It was freezing here today too! We got a 1/4″ of ice–I’m so over this winter thing 😉