Be sure to try Salsa Verde Chicken, Green Chili Chicken, or Green Chili Burrito if you love green chili flavors!
Get ready for soup season!
From pumpkin recipes to soups and chilis, we have tried dozens of delicious recipes to get ready for soup season! One of the recipes we recently tried was this Green Enchilada Pork Chili. This recipe is so full of flavor and was so good that everyone found themselves getting a second helping. This chili recipe is delicious and perfect for fall weather. Depending on the salsa you use, this recipe can have a little nip to it or can be mild, which is how we made it because there are a few of us (cough – the hubby) who doesn’t like too much spice. 😉 You better believe that we will be adding this chili to the soup rotation this fall. We haven’t used pork in too many recipes, so it was a great addition. If you prefer chicken, that would taste great as well. It has a bit of a nip, but it would be great for the winter, a chili cook-off or even a side to go with any Mexican meal.
How to make Green Enchilada Pork Chili
HEAT. In a large pot, add dressing meat, garlic and onion powder. Cook on MEDIUM-HIGH for 14-15 minutes or until meat is fully cooked. SIMMER. Add beans, salsa, broth and corn to pot and mix well. Bring to boil and let simmer on low for 15 minutes. GARNISH. Pour into bowls and garnish with sour cream, cheese, tortilla strips and cilantro.
Tips, Variations + Storing Info
Green salsa: Green salsas are made up of tomatillos and jalapenos, which gives it the green color. This also means that it’s a bit spicier than normal red salsas. Even so Green Salsa comes in mild or hot so pick the one that you would prefer. Crockpot: If you want to make this recipe in the crockpot I would suggest browning a whole 2 lb pork roast on all sides and placing it in the Crock Pot. Add the rest of the ingredients and cook on high for 3-4 hours or Low for 6-8 hours. Shred the pork and serve. Instant pot: Turn the instant pot on sauté and sear the pork pieces on all sides until it’s browned, about 5-10 minutes. Once the pork is browned add in the remaining ingredients. Turn the instant pot to high pressure and cook for 30 minutes. Use the quick release of the pressure and you are done! Variations:
If you want to add in more of the enchilada flavor you can add in a can of green enchilada sauce, and do half green salsa, half enchilada sauce. Using ground pork wouldn’t yield super big pork bites, but it would be more similar to normal chili recipes. If this is easier/not as expensive I would suggest using ground pork. If some of the family likes a mild flavor for the soup, have a side of hot sauce, or red chili flakes available for others to add to their individual bowls. Thicken: add one tablespoon of cornstarch to a separate bowl along with 1 tablespoon of cold water. Stir and then pour it into the soup. Mix and repeat if necessary.
STORE in an airtight container 3-4 days in the fridge. Rewarm in the microwave for individual servings, or on the stovetop for larger portions. To FREEZE, let it cool completely and then place it in freezer safe bags/containers. It will last 4-6 months. Let it thaw in the fridge overnight and then rewarm in the crockpot or on the stovetop.
For more similar soup recipes, check out:
Mexican Chicken & Corn Soup Chicken Tortilla Soup Chicken Enchilada Soup Chicken Taco Chili Green Chili Chicken Soup
Recipe adapted from Kraft Recipes.
