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    Home » Recipes » Main Dish » Pork Green Chili

    Pork Green Chili

    Published: Jun 23, 2020 · Modified: Sep 10, 2021 by Erin · This post may contain affiliate links · Leave a Comment

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    When planning for our Colorado state dinner I scoured the internet for the best pork green chili recipes. None looked like exactly what I wanted. So I took a little bit from a number of different sites and came up with my own version. 

    Read about our night enjoying famous food from Colorado here.

    And if you love pork or green chile, try these other delicious recipes! 

    • Sausage and Green Chile Breakfast Casserole Recipe (Gluten-Free)
    • Creamy Salsa Verde Green Chicken Enchiladas
    • Sheet Pan Pork Chops with Roasted Vegetables
    • Sous Vide Pork Shoulder Recipe
    Pork Green Chili

    Pork Green Chili

    Recipe by: Erin
    Made famous in Pueblo, Colorado, this pork green chile is spicy and full of meat! Great as a burger topping!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 2 hrs
    Total Time 2 hrs 20 mins
    Course Soup
    Cuisine Southwest
    Servings 12
    Calories 377 kcal

    Ingredients
      

    Pork

    • 3-4 lb pork butt
    • 2 tablespoon kosher salt
    • 1 tablespoon black pepper
    • 2 tablespoon chili powder
    • 1 tablespoon garlic powder
    • 1 can beer

    Chili

    • ½ lb bacon, diced
    • 1 lg yellow onion, cut into chunks
    • 10 cloves minced garlic
    • 3 anaheim chiles, seeded and chopped
    • 1 ½ cups tomatillo salsa
    • 1 can stewed tomatoes
    • 8 cups chicken broth
    • 6 4.5 oz cans chopped green chiles
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    Instructions
     

    Pork

    • Preheat oven to 500 degrees. Place pork butt in a large roasting pan. Mix together spices and rub liberally over pork. (Depending on the size of your pork, you may have up to 1 T. leftover.) Place in oven for 20-30 minutes, until spices begin to blacken.
    • Pour beer over the top of the pork. Cover tightly with heavy duty aluminum foil and poke a 8-10 holes in the top of the foil to vent.
    • Lower oven temperature to 325 degrees. Cook for 2 hours, or until pork is tender and easy to shred. (This happens when pork is at an internal temperature of 195-205 degrees.) Let rest for 10 minutes, then shred.

    Chili

    • In a 12 qt. pot, cook bacon on medium-high until it crisps. Lower stove to medium heat and add in onion, garlic, and Anaheim peppers. Cook until soft, 3-4 minutes.
    • Add salsa, tomatoes, 2 quarts chicken broth and 2 cans of green chiles and stir until well combined.
    • Pour chili mixture into a blender, filling only half full (you will need to work in batches). Place a towel over the lid to keep liquids from exploding. Blend until smooth. You can also blend directly in the pan with an immersion blender.
    • Add all of the chili back into the pan. Add remaining chicken broth and green chiles and bring to a boil. Reduce heat and simmer 20 minutes.

    Nutrition

    Calories: 377kcal | Carbohydrates: 9g | Protein: 23g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 2190mg | Potassium: 698mg | Fiber: 2g | Sugar: 4g | Vitamin A: 638IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 3mg
    Tried this recipe?Let us know how it was!
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    Photo of Erin Gierhart

    Welcome! I'm Erin, wife, mom, and lover of great food. I've been cooking and baking for over half my life, including 7 years teaching cooking demonstrations. I have even sold baked goods, from homemade bread to wedding cakes! Somewhere between my kitchen disasters and extraordinary creations I learned a few things about what it takes to make a great dish. And I am excited to share those learnings and mouthwatering recipes with you!

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