Pork Green Chili — New Mexico-Style

Pork green chili recipe

The Spruce / Diana Mocanu

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
449 Calories
23g Fat
15g Carbs
44g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 449
% Daily Value*
Total Fat 23g 29%
Saturated Fat 8g 39%
Cholesterol 131mg 44%
Sodium 1179mg 51%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Protein 44g
Calcium 82mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pork green chili uses plenty of roasted and peeled (and relatively mild) green chiles and succulent pork to create an easy and warming stew. After preparing, the green chili is simmered for an hour, tenderizing the pork and filling the air with a tantalizing aroma that has your mouth watering. 

One bite of this green chili recipe and you will know why this dish is so popular. It's a little spicy but just the right amount to delight your taste buds.  

Serve with warm corn tortillas or flour tortillas to dip in the green chili for the ultimate effect.


Click Play to See This New Mexico Style Pork Green Chili Recipe Come Together


  • 12 large mild green chiles (such as Hatch chiles)
  • 1 large onion
  • 2 tablespoons lard (or vegetable oil)
  • 1 1/2 teaspoons fine sea salt (plus more to taste; if you’re using commercial broth, reduce this amount to about 1/2 teaspoon)
  • 2 pounds pork butt (or shoulder, trimmed of excess fat and cut into bite-sized pieces)
  • 2 tablespoons flour
  • 1 cup beer (or broth or water)
  • 2 cups broth (or water)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pork green chili
    The Spruce / Diana Mocanu
  2. First, roast and peel those chiles. You can roast the chiles over a gas burner or under a broiler.

    Roast green chiles
    The Spruce / Diana Mocanu
  3. Then put the chiles in a bowl and cover with a pot lid or foil. Let them sit and steam and cool down a bit for at least 15 minutes.

    Chiles in a bowl covered with foil
    The Spruce / Diana Mocanu
  4. Scrape off and remove peels, pull off stems, remove seeds, and chop. Set the chiles aside.

    Chopped chiles
    The Spruce / Diana Mocanu
  5. Then peel and thinly slice the onion.

    Thinly slice the onion
    The Spruce / Diana Mocanu
  6. Heat lard or oil in a large, heavy pot. Add the onion, chiles, and salt and cook, stirring when you think of it, until the onions are soft—about 3 minutes.

    Heat lard and oil; add chiles, onion, and salt
    The Spruce / Diana Mocanu
  7. Transfer the vegetables to a bowl, leaving as much fat in the pot as possible.

    Transfer vegetables to bowl
    The Spruce / Diana Mocanu
  8. Brown the pork, working in batches just large enough to be in the pot in a single layer of pieces that don’t touch. This step adds extra flavor and helps melt some of the fat off the meat.

    Brown the pork
    The Spruce / Diana Mocanu
  9. Once you’ve browned all the pork and have transferred it out of the pot, sprinkle the remaining fat/oil in the pot with the flour.

    Flour and oil
    The Spruce / Diana Mocanu
  10. Cook, stirring until the flour smells cooked—about 3 minutes.

    The Spruce / Diana Mocanu
  11. Add the 1 cup of beer, broth, or water and scrape up any brown bits on the bottom of the pot. The mixture should thicken up fairly quickly.

    Add beer
    The Spruce / Diana Mocanu
  12. Add the 2 cups of broth or water and return vegetables and pork to the pot. Everything should be covered by liquid; add more broth or water to cover if necessary.

    Add broth
    The Spruce / Diana Mocanu
  13. Bring the mixture to a boil, then reduce to simmer, and cook, covered, until the pork is extremely tender—about an hour. (Alternatively, you can put the whole covered pot in a 350 F oven and bake for about an hour.)

    Bring mixture to boil, reduce to simmer; cover and cook
    The Spruce / Diana Mocanu
  14. Remove the lid and simmer to reduce and thicken the liquid, if you like. Add more salt to taste, if needed. (You can cool the stew and remove the fat that will congeal on top but be warned that doing so will remove some of the delicious, unctuous flavors that make this simple stew so special.)

    Remove lid and simmer
    The Spruce / Diana Mocanu
  15. Serve and enjoy.

    Pork green chili in bowls
    The Spruce / Diana Mocanu

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Variations

  • You can make this stew using a bit of beer and then just plain water—the chiles and pork add plenty of flavor all on their own—but for added depth and savoriness, feel free to use broth.
  • Chicken, turkey, beef, or vegetable broth all work, they just add different back notes of flavor to the final stew.