🌶️ Pork Green Chili – Spicy, Smoky & Freezer-Ready Comfort Food
Pork green chili is slow-cooked with tender chunks of pork, fire-roasted green peppers, and a flavorful broth. It’s perfect for smothering burritos, dipping tortillas, or serving on its own.
Pork Green Chili
8
servings30
minutes1
hour300
kcalThis Pork Green Chili is smoky, spicy, and totally worth the effort. Roasted peppers, tender pork, and a rich broth come together in a bold, comforting bowl — perfect with warm tortillas. 🫑
✅ Made with cubanelles, poblanos & jalapeños
✅ Freezer-friendly and great for big batches
✅ Vegetarian option included
✅ Serve with tortillas for dipping
📌 Save this hearty chili recipe for cozy dinners or burrito smothering!
Ingredients
6–8 fresh cubanelle peppers
2 poblano peppers
1–3 jalapeños, depending on spice level
2 tbsp olive oil
1 large onion, chopped
4 cloves fresh garlic, minced
2 tbsp all-purpose flour
6 cups chicken broth (or vegetable broth for vegetarian version)
1 lb pork belly (optional), cooked and chopped
2 tsp cumin
1 tsp chili powder
Salt and black pepper to taste
Flour tortillas – fajita size, for serving
Directions
- Roast the Peppers: Preheat broiler. Place cubanelles, poblanos, and jalapeños on a foil-lined baking sheet. Broil for 5–8 minutes, turning as needed, until skins blister and blacken.
- Steam & Prep: Transfer peppers to a bowl and cover to steam for 10–15 minutes. Peel off skins, remove stems and seeds, then finely chop.
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until soft (5–7 min), then add garlic and cook 1 minute.
- Make the Roux: Stir in flour and cook 1–2 minutes, stirring constantly, to lightly brown and thicken the base.
- Build the Base: Add chopped roasted peppers, cumin, chili powder, salt, and pepper. Stir and cook for 1–2 minutes to blend flavors.
- Simmer: Pour in broth and bring to a boil. Reduce heat and simmer uncovered for 30–45 minutes, stirring occasionally.
- Add Pork (Optional): Stir in chopped pork belly in the last 10–15 minutes of cooking. Let it soften and blend into the chili.
- Serve: Taste, adjust seasoning, and serve hot with warm fajita-size flour tortillas for dipping — or freeze in pint containers for later.
Notes
- ✅ Omit pork for a fully vegetarian version
✅ Great for smothering burritos, enchiladas, or breakfast dishes
✅ Freezes beautifully in pint-size containers
✅ Add more jalapeños for serious heat — or less for mild