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Green Chili Pork Recipe – A Busy Day Favorite

Green Chili Pork combines flavors that are out-of-this-world delicious. It’s the perfect one-pot recipe for tacos, over rice or stuffed into burritos and enchiladas. Best of all it comes together in just minutes.

Two Green Chili Pork taco bowl garnished with cheese and cilantro

Green Chili recipes with pork is an amazingly delicious recipe. It comes together faster than any green chili recipe that I’ve ever made. This is one of those recipes that is either the start or finish of something beautiful.

I made this Hatch green chili recipe and baked up little taco bowls. It was so good we had it two nights in a row. I still had some filling leftover and decided the pork taco salad was just one small way to use this Pork Green Chili recipe. Therefore, decided this wasn’t going to be just a Green Chili Pork Taco recipe.

Some friends of ours introduced us to the Hatch green chile after attending a Hatch Green Chile Festival in New Mexico. They said that they were so good that they ordered a box load and had it shipped to Nebraska. Up until then, my exposure to green chiles was the mightly jalapeno that I used in salsa most of the time or that little can of green chilis.

What is a Hatch Chile?

A Hatch Chile is a variety of New Mexico chile pepper that is grown in the Hatch Valley of southern New Mexico.

What are New Mexico Chiles?

New Mexico chiles are so good that producers outside of New Mexico have tried to brand their green chiles as New Mexico Green Chiles. New Mexico takes their reputation for their chiles so seriously that they passed an Act making it unlawful for businesses to advertise their product as being made with New Mexico chiles unless the chile was actually grown in New Mexico There is a lot more information regarding the history and varieties of chile peppers if you’re interested.

Are New Mexico chiles hot?

There are several varieties of chiles from New Mexico. They come in different sizes, flavors, and heat levels.

What’s the difference between chile and chili?

It was reported in the Chicago Tribune that according to the Chile Pepper Institute at New Mexico State University “chile” refers to the plant, such as “chile pepper” and “chili” is used to define a culinary dish such as “chili and beans.”

A tortilla bowl sitting in a blue bowl stuffed with ground pork, black beans, corn, and green chilis over a green napkin. The title \"Green Chili Pork Recipe\" appears in the upper left corner.

A lot of amazing recipes required breaking down large chunks of beef or pork and braising it for several hours. I love the flavor that this technique gives to a green chili recipe such as my Pulled Pork Green Chili Verde and Poblano Pork Stew recipes.

I wanted this green chili recipe to be quick and easy so I used ground pork instead of a pork butt roast. The most important thing was to make sure that the dish is well-seasoned.

I also wanted a recipe that could be used in a variety of ways. My inspiration for this recipe was while shopping. I can now find Hatch chiles that are already roasted, peeled and diced! That’s a game-changer, you guys. I’ve linked to the product below under the “What you may need” section.

Recipe variations:

  • Add additional stock for a delicious green chili soup recipe. Thicken the stock or broth for a stew and serve over rice.
  • Fill tortillas and bake for burritos.
  • For enchiladas cover the stuffed tortillas with additional New Mexico green chili pork and sprinkle with cheese. Bake until melted and bubbly.

What you may need:

  • Flame roasted, peeled, and diced New Mexico Hatch Green Chiles – This is a game-changer. I’ll be making more recipes with my favorite chile now that I don’t have to go to all of the work to use them!
  • Enameled Cast-Iron Casserole – I love this brand. I have some three times as expensive as this one but it’s my favorite!
  • Spatulas – This pretty set has a flat side and a curved side to take on your toughest job. I love that they are all one piece and can withstand 500°F! Throw out those old chipped ones and treat yourself!

What to serve with this Green Chili Recipe!

This recipe is practically a complete meal. If you’re looking for a couple of delicious sides, how about some Tomatillo Rice or these Quick Black Beans? You can always start the meal with some Mexican Avocado Cotija Dip and finish it with Frozen Margarita Pie Recipe.

Two Green Chili pork taco bowls sitting on a green napkin garnished with cheese and cilantro

Regardless of what you do with this recipe, it’s going to be delicious and quick to get on the table.

If you enjoyed this recipe here are a few more you may like.

Don’t forget to stop back and let me know you how your Green Chili Pork recipe came out.

Green Chili Pork, corn, black beans and rice inside a tortilla bowl garnished with cheese

Green Chili Pork Recipe – A Busy Day Favorite

Author: Julie Menghini
Green Chili Pork Recipe is a one-pot meal that is delicious.  It’s perfect for filling tacos, enchiladas, and burritos or made into a soup or stew.  You’re going to love this 30-minute meal.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine American, Mexican
Keyword: Green Chili Pork
Servings: 6

Ingredients
  

  • 1 lb ground pork
  • 1 yellow onion diced
  • 15 oz black beans canned, rinsed & drained
  • 14.5 oz diced tomatoes canned, don’t drain
  • 1 cup corn
  • 1 cup brown rice cooked
  • 1 tsp cumin
  • 1 tsp oregano (or Mexican oregano if you have it)
  • 1 tsp chili powder
  • 1/2 cup green chili *roasted, peeled & diced
  • Salt and pepper
  • Taco shells or taco bowls optional

Garnishes: Cilantro, shredded cheese, avocado,

    Instructions
     

    • Brown the ground pork and onion together.  Drain off any extra fat.  Stir in cumin, oregano, chili powder.  
    • Add corn, black beans, diced tomatoes and 1-1/2 cups cooked brown rice.  Stir to combine.  Salt and pepper to taste.
    • Serve in tortillas, taco bowls or use as a filling for other dishes.  Garnish with cilantro, shredded cheese, and avocado.

    Notes

    You can use 2-4oz cans of green chilies if you don’t have access to the ones I use.

    Nutrition

    Calories: 456kcalCarbohydrates: 52gProtein: 23gFat: 17gSaturated Fat: 6gCholesterol: 54mgSodium: 101mgPotassium: 779mgFiber: 9gSugar: 4gVitamin A: 280IUVitamin C: 11.1mgCalcium: 71mgIron: 3.9mg

    Nutritional Disclaimer

    This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

    Tried this recipe?Let me know how it was!
    Recipe Rating




    Sandra Shaffer

    Sunday 5th of May 2019

    We are all about the one pot meals! So simple with the hatch chilis already prepared, and boy you gotta love the variations for this chili pork. We are still in soup mode, so going to try this with extra broth.

    Julie Menghini

    Tuesday 7th of May 2019

    We love those peppers too and love your soup mode idea too!

    debi at Life Currents

    Sunday 5th of May 2019

    This is something my husband will love. And, the type of dish I love making for company. So flavorful & delicious!

    Julie Menghini

    Tuesday 7th of May 2019

    Thank you, Debi!

    Deb

    Saturday 4th of May 2019

    We visited New Mexico in October a couple of years ago and went to the Santa Fe Farmer's Market. We got to watch them roast the chilies while the sputtered and got blackened and blistered. The smell was heavenly! We're close enough to NM to be able to buy them in the grocery store - what a treat! It's fun bbq'ing them and getting that same intense flavor here. I still have some packages frozen from last year, I'll be sure to try your recipe!!

    Julie Menghini

    Tuesday 7th of May 2019

    That would be so much fun to watch, Deb! Thank you for stopping by!

    Judith Graber

    Sunday 28th of April 2019

    Definitely a dish I would make Julie. We have been getting fresh hatch chilies in my area for the past few months. How do they come when roasted and peeled. Probably like the Old El Paso cans of chilies? I'm glad you used ground pork as I don't care for the butt or pork belly (except for bacon) - it's ground or pork tenderloin for me :)

    Julie Menghini

    Sunday 28th of April 2019

    Thank you Judi! They come in a clear jar and you can see the roasted pieces. So much easier than doing it yourself!