Homestyle Pork Green Chili

Author: Jessica Milnes

Print

With ImageWithout Image

Homestyle Pork Green Chili

Pork green chili is one of those recipes that I make over and over again in our house. It's hearty, full of flavor, and one of our favorite things to keep tucked away in the freezer.

There are a few different ways I make it, including in the Instant Pot, but my favorite is to start it on the stovetop and then let it slowly cook in the oven.

For this batch, I used a whole pork loin, cut it into pieces, seasoned it with garlic salt and cumin, and browned the meat before adding onions, garlic, Hatch green chilies, and Rotel.

It's such a versatile meal. You can serve it in tortillas, over rice, with chips, or however your family enjoys it.

Ingredients

• Approximately 9 pounds boneless pork loin, cut into chunks
• Garlic salt, to taste
• Ground cumin, to taste
• 2 medium onions, diced
• 4–6 garlic cloves, chopped
• 3 cans Hatch green chilies
• 2 cans Rotel diced tomatoes and green chilies
• Chicken broth, enough to keep the pork surrounded by liquid
• Cooking oil, if needed for browning
• Salt, to taste

Instructions

1. Preheat the oven to 350°F.
2. Cut the pork loin into large, relatively even pieces.
3. Heat a large, heavy-bottomed, oven-safe Dutch oven over medium-high heat.
4. Season the pork with garlic salt and cumin.
5. Brown the pork in batches, allowing the pieces to develop color on the outside without cooking them all the way through.
6. Remove the browned pork from the pot and set aside.
7. Add the diced onions to the same pot and cook briefly, stirring to loosen the browned bits from the bottom.
8. Add a small amount of chicken broth to deglaze the pot.
9. Stir in the chopped garlic, Hatch green chilies, Rotel, and additional cumin and salt to taste.
10. Return the browned pork to the pot.
11. Add enough chicken broth to keep the pork surrounded by liquid.
12. Cover the pot and place it in the preheated 350°F oven.
13. Cook for approximately 1 - 2 hours, checking the pork for tenderness. Continue cooking as needed until the pork is tender and easily pulls apart, adding additional broth if necessary.
14. Once the Pork is pull apart tender, remove each piece, pull it apart and then place back into the green chili sauce
15. Serve warm or cool promptly and portion into freezer-safe containers.

Notes

This is one of those recipes that is always a favorite around our house!

I have made pork green chili in the Instant Pot, and it's certainly a convenient way to get dinner on the table. But when I have the time, I really prefer browning the pork on the stovetop and letting it slowly cook in the oven.

I also love buying a whole pork loin because it's such a versatile cut of meat. You can cut your own pork chops, make a big batch of green chili, or portion it out for several different meals.

Freezer Instructions

Allow the cooked green chili to cool promptly in shallow containers. Refrigerate or freeze within 2 hours. Thaw frozen portions in the refrigerator and reheat thoroughly before serving.