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5.0 from 57 votes

Easy Chili Verde

In this Easy Chili Verde, tender pork and green chilies create deep flavors for this shortcut version of a classic New Mexico stew.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
Servings: 6 servings
Calories: 532 kcal
Course: Soup
Cuisine: American

Ingredients

  • ¼ cup canola oil
  • 2 pounds boneless pork shoulder cut into ½” cubes
  • salt and ground black pepper
  • ½ cup flour
  • 8 ounces breakfast sausage (mild, medium, or hot - your preference)
  • 1 tablespoon ground cumin
  • ½ cup chopped green onions
  • 2 medium yellow onions finely chopped
  • 1 Jalapeño seeded and finely chopped
  • 1 large poblano pepper seeded and chopped
  • 1 green bell pepper finely chopped
  • 8 ounces Canned chopped green chilis Hatch recommended
  • 20 ounces Green enchilada sauce (2 10-ounce cans)
  • 2 cups chicken stock
  • Cilantro and shredded Monterey Jack cheese for serving

Instructions

    Cup of Yum
  1. Heat the oil in a large (8-quart or larger) saucepan over medium high heat.
  2. Season the cubed pork well with salt and pepper. Toss the cubes in flour to coat. Shake off the excess.
  3. Add to the hot oil and cook until browned (work in batches and don’t crowd the pan). Remove to a paper towel lined plate to drain.
  4. Add the sausage and cook, breaking it up, until browned (about 4 minutes). Transfer to the plate with the pork.
  5. Add scallions, onions, jalapeno, Poblano, and green bell pepper. Cook, stirring until soft (about 15 minutes).
  6. Add back the reserved pork and sausage.
  7. Add the canned green chilis, enchilada sauce, and chicken stock.
  8. Bring to the boil. Reduce the heat and cook until pork is tender (about 30 minutes). Garnish with cilantro and cheese.

Notes

  • Ingredients:
  • Tips:
  • Boneless pork shoulder may be substituted with pork butt or pork roast.
  • Bulk breakfast sausage – I recommend Jimmy Dean brand - your choice of mild, medium, or hot.
  • Jalapeno pepper – start with one and scale up or down according to your taste.
  • Poblanos are quite mild with a bright, fresh flavor. Look for them with the other chilies in your produce department.
  • For the canned chopped green chilies, I highly recommend Hatch chilies if you can get them. Otherwise, any brand works.
  • Look for green enchilada sauce with the salsas in your grocery store.
  • To make in a slow cooker, brown the meats and cook the vegetables as directed in the recipe. Add all ingredients to a crockpot and cook on low for 6-8 hours or until the pork is very tender.
  • To make in the pressure cooker or InstantPot – Brown the meats and vegetables in the pot, cover and cook at high pressure for 30 minutes. Allow the pressure to reduce naturally.
  • If your chili seems thin, you can thicken it with a tablespoon of cornstarch mixed with a tablespoon of water. Slowly stir into hot chili.
  • Serve leftovers as tacos wrapped in warm corn or flour tortillas.
  • Substitute an equal amount of chicken for the pork to make a Chicken Chili Verde.

Nutrition Information

Serving 1 Calories 532kcal (27%) Carbohydrates 27g (9%) Protein 46g (92%) Fat 26g (40%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 120mg (40%) Sodium 1412mg (59%) Potassium 973mg (28%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 977IU (20%) Vitamin C 54mg (60%) Calcium 60mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 532

% Daily Value*

Serving 1
Calories 532kcal 27%
Carbohydrates 27g 9%
Protein 46g 92%
Fat 26g 40%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 120mg 40%
Sodium 1412mg 59%
Potassium 973mg 21%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 977IU 20%
Vitamin C 54mg 60%
Calcium 60mg 6%
Iron 4mg 22%

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