Filled with delicious chunks of spicy pork, buttery cannellini beans, and three kinds of green chiles, this comforting Pork Green Chili Recipe is bright, flavorful, and loved by the whole family. Elevate the awesome flavors and enjoy this Green Chili topped with avocado, crumbled cheese, and fresh lime juice.
My favorite kind of recipes are those that can be served for multiple occasions. And this Pork Green Chile Recipe with White Beans is one of those multi-purpose meals that I find myself wanting to make over and over again.
An ideal weeknight dinner, this Green Chili comes packed with so much flavor that it is also one of my favorite meals to serve at football parties. Tangy broth, spicy pork, creamy cheese, each of these things taste delicious together and even more delicious chased with an ice cold beer.
Difference between Chili and Chile
As I mentioned in this equally delicious, though very different, Green Chili Stew, I am convinced there are a million different ways to prepare, make, (and name) Green Chili- aka Colorado green chili, Chili Verde, green chile…
Basically, type one into Google, and you’ll get them all.
What I do know is this- all Green Chili recipes need some kind of green chile peppers, and the cooking of green chile peppers with other ingredients such as onions, meat, and broth, turns it into a chili.
- Chile– This spelling refers to the plant (aka chile pepper).
- Chili– Refers to the culinary dish, such as this Green Chili Recipe or these Pork Green Chili Verde Meal Prep Bowls.
But this isn’t a rule. As I said, you’ll see chili, chile, and chilli used interchangeably all over the place.
Green Chili Recipe Ingredients
- olive oil
- ground pork
- Anaheim peppers
- Poblano peppers
- ground cumin
- chicken broth or water
- cannellini beans
- fresh cilantro
- cotija cheese
Are Green Chiles Hot?
Generally speaking, no. Green chiles are not hot. Much sweeter and milder when compared to other chile peppers, green chiles, such as the Anaheim and Poblano, are not spicy.
These chiles tend to be grown large and blocky, narrowing only at the end. With thicker walls, especially when compared to spicier chilies, green chiles are often (though not always) roasted before cooking.
One exception is the Jalapeño. Japaneños lie somewhere in the middle between mild and super spicy. Often much smaller than Poblano or Anaheim chiles, and almost always harvested while green, Jalapeños are always spicier.
I didn’t add any jalapeño to this recipe, however, feel free to add one if you prefer a spicier soup or if you are unable to find spicy ground pork.
How to make Pork Green Chili
- First, cook the ground pork. In a large, heavy-bottomed Dutch-oven or pot cook the ground pork, breaking into smaller pieces with a wooden spatula, until browned. Remove the pork to a clean plate using a slotted spoon and set aside.
- To the same pot add the onion and cook for 3-4 minutes or until translucent. Add the Anaheim, poblano, and tomatillos to the pot and mix well to combine. Cook the chiles over medium-low heat for 8-10 minutes, or until tender. Stir in the garlic, salt, pepper, and cumin. Feel free to add other chile peppers or use canned green chiles in place of the Anaheim peppers, if desired.
- Add the chicken broth and boil. Reduce heat to low and simmer, covered, for approximately 30-45 minutes (enough time to make sure all the chiles have turned soft and tender).
- With the vegetables soft and tender, add the drained cannellini beans, lime juice, and cooked pork to the pot. Stir in fresh cilantro, if desired. Allow soup to simmer, all together, for 5 minutes. Season with additional salt and pepper, to taste.
- Garnish each bowl with fresh chopped cilantro, lime wedges, and crumbled cotija cheese, if desired.
If you try making this Pork Green Chili Recipe with White Beans, please leave me a comment and let me know! I always love to read your thoughts and feedback!
For more soup recipes check out,
- Curry Lentil Soup with Coconut Milk
- Leek and Potato Soup
- Minestrone Soup Recipe
- Pho Recipe
- Bone Broth Recipe (How to Make Bone Broth)
For more pork recipes check out,
- Pork Chops with Apples and Butternut Squash
- Apple Balsamic Instant Pot Pork Tenderloin
- Chili Verde Pork Burrito Bowls (Slow Cooker)
- Split Pea Soup with Ham (Snert)
- Cambodian Pork and Cucumber Soup
- Slow Cooker Chili Verde Recipe
DON’T FORGET TO PIN AND SHARE THIS PORK GREEN CHILI RECIPE FOR AN EASY AND FLAVORFUL SOUP RECIPE THE WHOLE FAMILY WILL LOVE.
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Pork Green Chili Recipe with White Beans
- 2 tbsp olive oil, divided
- 2 pounds spicy ground pork
- 1 large white onion, diced
- 2 Anaheim peppers, seeded and diced
- 2 Poblano peppers, seeded and diced
- 2 cups fresh tomatillos, (approximately 8-10) husk removed and chopped into quarters
- 6 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ground cumin
- 6 cups low-sodium chicken broth
- 1 can (15.5 oz) cannellini beans, drained
- 1 lime, juiced
- 1/3 cup fresh cilantro, chopped, plus more for serving
- Cotija cheese, to serve
- Cook the ground pork. Add one tablespoon of olive oil to a large, heavy-bottomed Dutch-oven over medium-high heat. Add the ground pork and cook, breaking into smaller pieces with a wooden spatula, until browned. Using a slotted spoon, transfer pork to a clean plate and set aside.
- Cook the onion and chiles. To the same pot over medium heat add the remaining tablespoon of olive oil. Add the onion and cook for 3-4 minutes or until translucent. Add the Anaheim, poblano, and tomatillos to the pot and mix well to combine. Cook the chiles over medium-low heat for 8-10 minutes, or until vegetables are tender. Stir in the garlic, salt, pepper, and cumin. Mix well to combine.
- Simmer. Add the chicken broth to the vegetables and bring to a boil. Reduce heat to low and simmer, covered, for approximately 30-45 minutes (enough time to make sure all the chiles have turned soft and tender).
- Return the pork to the pot. With the vegetables softened, add the drained cannellini beans, lime juice, and cooked pork to the pot. Stir in fresh cilantro, if desired. Allow soup to simmer, all together, for 5 minutes. Season with additional salt and pepper, if desired.
- Serve. Serve each bowl with fresh chopped cilantro, lime wedges, and crumbled cotija cheese, if desired. Enjoy!