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Dinner One Pot Pork Mexican
4.5 from 56 votes

Chili Verde

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By: Joanna Cismaru 48 Comments

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pin for chili verde.

This Chili Verde with white beans and pork is a favorite and easy chili-style recipe. Pork tenderloin is slowly cooked with chilis, green enchilada sauce and many spices. A delicious Mexican-style dish!

chili verde with white beans and pork in a white bowl garnished with sour cream and jalapenos.

This chili verde recipe with white beans and pork is my take on a classic chili verde! It’s by no means authentic, but it’s delicious, loaded with all kinds of great ingredients and quite easy to make. If you’ve never made chili with pork before you might be in for a treat. As the chili cooks for a couple hours, the pork becomes really tender, and it literally melts in your mouth.

Chili Verde

  • 3 Easy Steps
  • Simple Ingredients
  • Delicious, Bold Flavors, Utterly Addictive
  • Comforting

This chili is a simple recipe, but it’s so full of flavor, really hearty and delicious.

Ingredient Notes

ingredients needed to make chili verde with white beans and pork.
  • Pork: You will need about 1 1/2 to 2 lb pork tenderloin for this recipe and cut it into small pieces. Traditionally chili verde is made with pork shoulder, so feel free to use that, but if you’re looking for a healthier alternative, tenderloin is the way to go.
  • Onion: An essential ingredient to flavor any chili.
  • Spices: The combination of garlic powder, oregano, ground cumin, chili powder and salt & pepper make this recipe the best one you’ll ever try.
  • Jalapeno: 1/2 jalapeno chopped to add a bit of spice to the recipe, if you can’t really handle spice, you can always omit it.
  • Sauces: I use an 8 oz green enchilada sauce combined with 1 tbsp of Tabasco sauce.
  • Beans: Any canned white beans go great with this, make sure to drain and rinse them well before using.
  • Cilantro: I prefer using about 1/4 cup of roughly chopped cilantro to boost up the flavor.
  • Chicken Broth: Any brand works, keep in mind you can add more than just 4 cups if you feel the sauce is too thick.
  • Green Chili: You’ll need 8 oz canned green chili roughly chopped. Some cans have them already chopped for you.

How to Make Chili Verde

detailed process shots showing how to make chili verde with white beans and pork.
  1. Brown pork: Heat the olive oil in a large pot, such as a Dutch oven, over medium-high heat.
  2. Add broth, spices and cook: Add the cubed pork and cook until pork starts to get brown. Add onion, chicken broth, jalapeños, garlic powder, oregano, cumin, chili powder, salt, pepper and stir. Bring to a boil then turn down the heat, cover and simmer for 1 hour.
  3. Add beans and sauces: In a small bowl combine the cornstarch with a tbsp of water and mix to make a paste. Stir this in to the pot. Add the white beans, enchilada sauce, tabasco, and green chiles. Stir well and let simmer for another hour, stirring occasionally so that it doesn’t stick to the bottom.
  4. Garnish and serve: Garnish with cilantro and serve with various toppings like cheddar cheese, sour cream and more sliced jalapeños.
a ladle with chili verde over a dutch oven.

FAQ’s and Expert Tips

FAQ’s

Frequently Asked Questions

What Is Chili Verde?

Chili Verde literally means green chili. It’s made with tender pork shoulder that’s been seasoned, seared and cooked low in a green sauce.

How Do I Thicken Chili Verde?

Feel free to add more cornstarch combined with water until you achieve the desired consistency.

Is This A Traditional Recipe?

Absolutely not, this is simply my take on a classic. I decided to make it heartier with white beans, which in my opinion turns this into a complete meal.

chili verde with white beans and pork in a white bowl garnished with sour cream and jalapenos.

Tips

  1. For more tender pork, use pork shoulder. Follow the instructions as written even if using pork shoulder.
  2. Confidently play around with the spices to make the dish perfect for your taste.
  3. This is a great recipe to substitute some of the ingredients with what you have in your pantry or fridge: chives, different beans, substitute the pork with beef and add beef broth to the mix as well.

Slow Cooker Option

This chili verde is great for the slow cooker. Brown the pork as required in step 1. Place the pork and remaining of ingredients (except cilantro and other toppings) in a slow cooker. Cook on low for 6 hours, or until the pork is tender.

a ladle with chili verde over a dutch oven.

Leftovers

Fridge

You can confidently store chili verde in an airtight container after it’s been cooled down and add it in the fridge for up to 4-5 days.

Freezer

If freezing, allow the dish to fully cool in a shallow container before placing in the freezer. The chili will last for up to 3 months frozen.

chili verde with white beans and pork in a white bowl garnished with sour cream and jalapenos.

More Great Recipes To Try

  • World’s Best Chili
  • Healthier Beef Chili
  • Slow Cooker Chicken Chili
  • White Chicken Chili

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

chili verde with white beans and pork in a white bowl garnished with sour cream and jalapenos.
Print
4.54 from 56 votes

Chili Verde

Prep 10 minutes minutes
Cook 2 hours hours 30 minutes minutes
Total 2 hours hours 40 minutes minutes
Rate Recipe
This Chili Verde with white beans and pork is a favorite and easy chili-style recipe. Pork tenderloin is slowly cooked with chilis, green enchilada sauce and many spices. A delicious Mexican-style dish!
6

Ingredients

  • 2 tablespoon olive oil
  • 1½ pound pork tenderloin (cut into small pieces)
  • 1 large onion (chopped)
  • 4 cups chicken broth ((add more if too thick))
  • ½ medium jalapeno (chopped)
  • 1½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 1 tablespoon cornstarch
  • 2 cans white beans (drained and rinsed (19 oz cans))
  • 1 tablespoon green Tabasco sauce
  • 8 ounce green enchilada sauce
  • 8 ounce canned green chiles (roughly chopped (mine were chopped out of the can))
  • ¼ cup chopped cilantro

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Brown pork: Heat the olive oil in a large pot, such as a Dutch oven, over medium-high heat.
  • Add broth, spices and cook: Add the cubed pork and cook until pork starts to get brown. Add onion, chicken broth, jalapeños, garlic powder, oregano, cumin, chili powder, salt, pepper and stir. Bring to a boil then turn down the heat, cover and simmer for 1 hour.
  • Add beans and sauces: In a small bowl combine the cornstarch with a tbsp of water and mix to make a paste. Stir this in to the pot. Add the white beans, enchilada sauce, tabasco, and green chiles. Stir well and let simmer for another hour, stirring occasionally so that it doesn't stick to the bottom.
  • Garnish and serve: Garnish with cilantro and serve with various toppings like cheddar cheese, sour cream and more sliced jalapeños.

Equipment

  • 6 Quart Dutch Oven

Video

Notes

  1. For more tender pork, use pork shoulder. Follow the instructions as written even if using pork shoulder.
  2. Confidently play around with the spices to make the dish perfect for your taste.
  3. This is a great recipe to substitute some of the ingredients with what you have in your pantry or fridge: chives, different beans, substitute the pork with beef and add beef broth to the mix as well.
  4. SLOW COOKER INSTRUCTIONS: Brown the pork as required in step 1. Place the pork and remaining of ingredients (except cilantro and other toppings) in a slow cooker. Cook on low for 6 hours, or until the pork is tender.
  5. Store chili verde in an airtight container after it’s been cooled down and add it in the fridge for up to 4-5 days. The chili will last for up to 3 months frozen.

Nutrition Information

Serving: 1servingCalories: 485kcal (24%)Carbohydrates: 54g (18%)Protein: 45g (90%)Fat: 11g (17%)Saturated Fat: 2g (13%)Trans Fat: 1gCholesterol: 74mg (25%)Sodium: 660mg (29%)Potassium: 1656mg (47%)Fiber: 13g (54%)Sugar: 5g (6%)Vitamin A: 477IU (10%)Vitamin C: 19mg (23%)Calcium: 200mg (20%)Iron: 9mg (50%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

chili verde with white beans and pork in a white bowl garnished with sour cream and jalapenos.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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48 Comments
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Jini
Jini
Posted: 3 months ago

5 stars
All I can say is AMAZING! This was a hit the first time I made it a couple years ago and have made it many times since. You absolutely cannot go wrong w/this recipe. I love that you posted slow cooker instructions as well. Thank you for such a great dish.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jini
Posted: 3 months ago

My pleasure, so glad you enjoyed it!

0
Reply
PJ
PJ
Posted: 3 months ago

I would love to make this recipe, but I am cooking for only two of us and have less pork on hand. Perhaps I missed it – how many servings?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  PJ
Posted: 3 months ago

There are 6 servings in this recipe. It’s in the top portion of the recipe card on the right side. You can also change the number of servings to your desired amount and the ingredient amounts will automatically update.

0
Reply
Destiny Martin
Destiny Martin
Posted: 6 months ago

5 stars
this was delicious,my husband didnt like the beans in it but i did,next time i’ll try hominy,the flavors in this verde are spot on,i can not wait to make this again with homemade corn tortillas,thanks Jo

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Destiny Martin
Posted: 6 months ago

My pleasure, glad you liked it.

0
Reply
Brenda Vincent
Brenda Vincent
Posted: 6 months ago

Can I use pork broth instead of chicken. I have homemade pork broth.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Brenda Vincent
Posted: 6 months ago

For sure.

0
Reply
Debra M Clemence-Roman
Debra M Clemence-Roman
Posted: 7 months ago

5 stars
This is so good. My husband loves it and so do I. I’ve passed the recipe on to my future SIL and my daughter. We all think that it’s great!! The only change I made was to use pork shoulder since that’s what I had on hand. I think the bit of fat in the meat adds a little more depth.

0
Reply
Emily B
Emily B
Posted: 1 year ago

5 stars
We loved this recipe. Used some thick boneless pork chops, cut into one inch cubes. After simmering on the stove for the total recipe time, these meat came out tender. Omitted the jalapenos and dish came out very flavorful without too much heat. Thanks for another great recipe.

0
Reply
Sissy
Sissy
Posted: 2 years ago

5 stars
Very easy and quick! Tastes fantastic!, especially the next day!!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Sissy
Posted: 2 years ago

So glad you enjoyed this! And yes, the next day is just divine!

0
Reply
Jody p
Jody p
Posted: 2 years ago

5 stars
I even took a picture it was so good- made a small amount(too small) of cilantro lime rice to go with it- soooo nummy

0
Reply
Vickie P.
Vickie P.
Posted: 2 years ago

5 stars
I never leave comments but I have to say this recipe was rockin’ and easy.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Vickie P.
Posted: 2 years ago

We are so glad you have enjoyed it so much!

0
Reply
Nance
Nance
Posted: 2 years ago

5 stars
Tried this recipe and the flavours were delicious! Can’t wait to make this again 😀

0
Reply
Shellie Fortner
Shellie Fortner
Posted: 2 years ago

Can I sub chicken for the pork

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shellie Fortner
Posted: 2 years ago

Sure!

0
Reply
Donald Houston
Donald Houston
Posted: 2 years ago

Contrary to popular belief REAL chili has no beans in it and Chili Verde is green as the name suggests! The best I ever ate was on the Navajo Reservation at Window Tock, AZ, made from mutton, tomatillos, green chile peppers, garlic, onions, mutton & a small amount fat. It is simmered for hours over a low fire. Chili originated form the Comanche, Kiowa & Tonkowa Native Americans of Texas and they cooked beans to be served with chili but never in the chili. The capsicum acid in the peppers makes the skin of the beans hard. The beans are used as toner for the heat generated by the acid for those who like less hot.

1
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Donald Houston
Posted: 2 years ago

Great info, thanks for sharing!

0
Reply
Kenzie
Kenzie
Posted: 2 years ago

I loooooove this recipe and I make it pretty often for my lunch meal-prep. I add quinoa while it’s simmering for a little more volume.

0
Reply
Taylor Baker
Taylor Baker
Posted: 2 years ago

This is one of our winter favorites! It is so flavorful! I love to make it with extra pork and no beans sometimes, too.

0
Reply
Christen
Christen
Posted: 2 years ago

I made this tonight as our high was in the 30’s today. It is soooo good & perfect for our cold weather. My husband said this is a keeper for sure!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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