Green Enchilada Pork Chili

Green Enchilada Pork Chili

23 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Jason N - Home Chef
Recipe by  Jason N - Home Chef

“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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Adjust Servings

Original recipe yields 64 ounces



  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 (23)

Rate This Recipe


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)



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.



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.

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Amount Per Serving (8 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 22.6 g
  • 35%
  • Carbs
  • 15.6 g
  • 5%
  • Protein
  • 12.8 g
  • 26%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 379 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Colorado Green Chili (Chile Verde)


next recipe:

Green Chile Chicken Enchilada Casserole