The Ultimate Slow-Cooked Green Pork Chili: Smoky, Tangy & Tender
There’s nothing quite like a hearty bowl of chili to warm you from the inside out, and this Green Pork Chili stands in a league of its own. It’s an exceptionally creamy, thick, and smoky stew, boasting a delightful citrusy tang and just the right amount of kick. The tender, slow-braised pork and the rich, creamy texture of the beans elevate this dish from a simple meal to an unforgettable culinary experience. Forget the red varieties for a moment and dive into the vibrant flavors of this green gem.
You might think a chili recipe is best saved for a big event like the Super Bowl, and while it certainly makes an excellent party food, let’s be honest: a truly delicious green pork chili is appropriate any day of the week. Its comforting embrace and complex flavor profile make it a perfect dish for chilly evenings, family gatherings, or simply when you’re craving something deeply satisfying.
The Inspiration Behind the Recipe: A Culinary Adventure with Besh Box
My journey to perfecting this particular green pork chili was sparked by a delightful surprise earlier this year: my first Besh Box! For those unfamiliar, the Besh Box is a unique monthly recipe subscription service created by the renowned New Orleans chef and restaurateur, John Besh. Each box is meticulously curated around a specific monthly theme, brimming with not just innovative recipes, but also high-quality cooking tools, specialty ingredients, and a healthy dose of culinary inspiration.
Receiving this subscription for Christmas from my in-laws was already a treat, but the excitement truly began when my first box arrived. Opening it felt like unwrapping a treasure chest for a home cook. It was filled with an array of thoughtful items, from a beautifully handcrafted pot scoop and a durable cook’s towel to practical tools like a jalapeño corer. More importantly, it included unique ingredients that immediately set my creative juices flowing: premium cornmeal, aromatic arugula seeds, authentic Mexican oregano, and exquisite heirloom cannellini beans. These aren’t just any ingredients; they are carefully selected to elevate your cooking and introduce you to new flavors and techniques.
With the Besh Box as my guide and inspiration, I headed to the grocery store to gather the remaining fresh ingredients needed to bring this green pork chili to life. The beauty of a recipe-focused subscription like this is that it often introduces you to ingredients or combinations you might not have considered, pushing your culinary boundaries in the most delicious ways. This recipe, adapted slightly from the Besh Box offering, perfectly encapsulates that spirit of discovery.
Crafting the Perfect Green Pork Chili: A Deep Dive into Flavors and Technique
Unlike many traditional red chilis, the foundational step in this green pork chili recipe begins with building a vibrant, aromatic base. This involves sautéing a medley of fresh ingredients including white onions, tomatillos, pungent garlic, fragrant cumin, and fresh cilantro, all brought together with rich chicken broth. This initial blend is crucial, as it sets the stage for the chili’s signature “green” flavor profile and a subtle tartness from the tomatillos.
Once our verdant base is simmering, we turn our attention to the star of the show: the pork. We’ll carefully brown chunks of pork shoulder, creating a beautiful crust and locking in flavor. This step is essential for developing a rich, savory depth that will permeate the entire chili. Following this, we introduce diced poblano and Anaheim peppers, adding layers of mild heat and earthy notes, along with more aromatic oregano and those wonderful dried cannellini beans. Finally, the pureed tomatillo-broth mixture is added back to the pot, enveloping all the ingredients in its bright, savory embrace.
The Secret to Tender Perfection: The Art of Braising
The true magic of this green pork chili lies in its braising time. You’ll want to let this chili simmer gently for 3 to 4 hours, allowing the pork and beans to become incredibly tender. While this might not be a “weekday-friendly” quick meal, the extended cook time is non-negotiable for achieving the desired depth of flavor and melt-in-your-mouth texture. Short cook times simply don’t yield the same magnificent results; patience truly is a virtue when it comes to great chili. The slow cooking process allows the tough collagen in the pork shoulder to break down, transforming it into succulent, pull-apart tender pieces, while the dried beans absorb all the delicious flavors of the broth, becoming wonderfully creamy.
This long, gentle simmer develops a complex flavor profile that simply can’t be rushed. The peppers mellow, the tomatillos meld, and the spices infuse every component, resulting in a chili that is both robust and nuanced. The anticipation built during the slow cook is always richly rewarded with a chili that exceeds expectations.
What Makes This Green Chili Special?
The resulting chili is a masterpiece of texture and taste. It’s wonderfully creamy and thick, with a distinct smoky undertone that hints at the roasted jalapeño. The tomatillos contribute a subtle citrusy brightness that cuts through the richness, while the blend of peppers provides a perfect, balanced kick without being overwhelmingly spicy. Each spoonful is a delightful medley of textures, with generous chunks of tender pork and wholesome, creamy beans making every bite extra special and incredibly satisfying.
This isn’t just another chili recipe; it’s a culinary journey that rewards patience with unparalleled flavor. It’s perfect for meal prepping, as the flavors deepen even further the next day, making leftovers arguably even more delicious.
Serving Suggestions and Toppings
While this green pork chili is fantastic on its own, it truly shines with the right garnishes. If you can find them, authentic Mexican crema and crumbled cotija cheese make for divine toppings, adding an extra layer of creaminess and salty goodness.
Alternatively, a simple yet equally delicious approach is to pile it high with a squeeze of fresh lime juice, a generous sprinkle of grated sharp cheddar cheese, fresh cilantro leaves, and a dollop of cooling sour cream. For those who love a bit of extra heat, a few dashes of your favorite hot sauce would not go amiss. Don’t be afraid to get creative with your toppings; thinly sliced avocado, crispy tortilla strips, or even a sprinkle of chopped red onion can add wonderful textures and flavors. Serve it with warm corn tortillas or a side of fluffy rice to soak up every last drop of that incredible broth.
The contrast between the rich, spicy chili and the cool, tangy toppings creates a perfect harmony that will have everyone reaching for seconds. This chili is more than just a meal; it’s an experience, a celebration of vibrant flavors and comforting textures that will quickly become a beloved staple in your kitchen.
Green Pork Chili
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Ingredients
- 1 jalapeño pepper
- ¼ cup rendered bacon fat
- 1 lb (16 oz) tomatillos husks removed and quartered
- 2 teaspoons ground cumin
- 5 garlic cloves roughly chopped
- 4 green onions ends trimmed and roughly chopped
- 2 large white onions diced
- 1½ quarts (48 oz) low-sodium chicken stock
- ⅓ bunch of fresh cilantro plus more for garnishing
- 2 lbs pork shoulder diced into ¾-inch chunks
- 2 teaspoons dried oregano
- 3 poblano peppers seeded and diced
- 2 Anaheim peppers seeded and diced
- 1 cup dried heirloom beans, rinsed cannelini or other small white beans
- kosher salt
- black pepper
Garnish:
- fresh lime wedges
- sour cream
- grated sharp cheddar cheese
- cilantro leaves
Instructions
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Roast the jalapeño pepper over an open flame (using a gas burner) or under the broiler until its skin is blackened on all sides. Transfer the roasted jalapeño to a bowl, cover it tightly, and allow it to cool for 5 to 10 minutes. This steaming process makes the skin easier to remove. Once cooled, peel the skin, remove the seeds, and finely chop the jalapeño. Set aside.
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In a large, heavy Dutch oven or a substantial soup pot, heat 2 tablespoons of the rendered bacon fat over medium-low heat. Add the quartered tomatillos and ground cumin. Cook, stirring occasionally, for 2 to 3 minutes until the tomatillos begin to soften and release their juices. Next, add the roughly chopped garlic, green onions, and diced white onion. Continue to cook, stirring frequently, until the onions become very soft and translucent, about 8-10 minutes.
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Pour in the low-sodium chicken broth, add the fresh cilantro, and the reserved diced roasted jalapeño. Bring the mixture to a gentle simmer and cook for another 4 to 5 minutes, allowing the flavors to meld. Carefully remove the pot from the heat. Using a blender (in stages, if necessary, to avoid overfilling) or an immersion blender directly in the pot, blend the mixture until it is completely smooth. This creates the creamy, vibrant green base for your chili. Reserve the blended mixture and set it aside.
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Season the diced pork shoulder chunks generously with kosher salt and freshly ground black pepper. Wipe the Dutch oven clean with a paper towel and return it to high heat. Add the remaining bacon fat. Once the fat is shimmering and hot, add the seasoned pork shoulder in batches, being careful not to overcrowd the pan. This is crucial for achieving a proper sear and browning. Brown the pork on all sides until deeply golden, then remove the browned meat and set it aside on a large plate as you continue with the remaining batches.
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Once all the pork has been browned, return all of it to the pot. Stir in the dried oregano, diced poblano and Anaheim peppers, and the rinsed dried heirloom beans (cannellini or other small white beans work well). Pour in the reserved blended tomatillo mixture and any remaining chicken stock. Bring the entire mixture to a boil, then immediately reduce the heat to a very low simmer. Cover the pot and continue to simmer, stirring occasionally to prevent sticking, for an additional 3 to 4 hours. The chili is ready when the pork is incredibly tender and easily pulls apart, and the beans are soft and creamy.
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Taste the chili and season with additional salt and pepper as needed. Finish with a squeeze of fresh lime juice just before serving. Ladle the hot chili into bowls and serve immediately with your favorite garnishes: fresh cilantro, a dollop of sour cream, and a sprinkle of grated sharp cheddar cheese. Enjoy this rich, comforting, and deeply flavorful Green Pork Chili!
Why You’ll Love This Green Pork Chili
This Green Pork Chili is more than just a recipe; it’s a labor of love that rewards you with an incredibly satisfying and flavorful meal. The slow braising process not only makes the pork unbelievably tender but also allows all the vibrant flavors of the tomatillos, peppers, and spices to fully develop and meld. The result is a chili that is rich, complex, and deeply comforting, a true culinary delight that feels both gourmet and homey.
Whether you’re looking for a standout dish for your next gathering, a hearty meal for a cozy night in, or simply a delicious way to enjoy the incredible flavors of slow-cooked pork and green chilies, this recipe is sure to impress. It’s a testament to the fact that some of the best food takes time, and every minute spent on this chili is worth it for the unforgettable taste. Give it a try and discover your new favorite chili!