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Spicy Pork & Green Chili Verde

My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. —Anthony Bolton, Bellevue, Nebraska
  • Total Time
    Prep: 40 min. + standing Cook: 25 min.
  • Makes
    6 servings


  • 6 poblano peppers
  • 2 tablespoons butter
  • 1-1/2 pounds pork tenderloin, cut into 1-inch pieces
  • 2 medium sweet red or yellow peppers, coarsely chopped
  • 1 large sweet onion, coarsely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons chili powder
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups chicken broth
  • Optional toppings: sour cream, shredded Monterey Jack cheese, crumbled tortilla chips and lime wedges


  • Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes.
  • Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers.
  • In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon.
  • In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired.
Nutrition Facts
1 cup (calculated without optional toppings): 235 calories, 9g fat (4g saturated fat), 75mg cholesterol, 913mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 25g protein.
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  • Realtytrainer
    Nov 16, 2020

    My husband flipped over it and coming from E.LA he is very picky about his Chile Verde! We both thought including the red bell peppers was very different from the chile verde we are used to. He loved the taste but I must admit I didn't like the red bell peppers. But they do give it color and a sweeter taste. My husband has requested it again! So I am happy!

  • Jennifer
    Mar 10, 2020

    I made it exactly as it was written. Came out awesome! It does not yeild a huge batch but it was perfect for my husband and I to have two big bowls each. If I ever make it without adding a dollop of sour cream, I would reduc 8 e the Chili Powder by 1/2tbsp only because chili powder has a rough taste in large amounts. I would add 1/4 tsp of cayenne in it's place to round out the spice and add in some frozen corn for a burst of sweetness. But with sour cream, this recipe is perfect as it is!

  • jstowellsupermom
    Jun 23, 2019

    Lots of flavor in this hearty dish!

  • hbaseley
    Feb 25, 2018

    I just LOVE this recipe. It does take more time than many in rotation, but the flavor is outstanding.

  • Summy
    Oct 9, 2017

    I'm so grateful for this delicious recipe. I can't wait to make it again. It had the perfect heat, and incredible flavor from the spices. After browning the meat and cooking the veggies, I dumped everything into my slow cooker and cooked on high for 2 hours until the meat was tender. I'll definitely double the recipe in the future. YUM!!!

  • qalady01
    Nov 12, 2016


  • lolohiser
    Jun 14, 2016

    This was a pretty good chili in a pinch. Will keep it in the file.

  • justmbeth
    Jan 11, 2016

    It's a really good tasting chili. I wish it made more. I may need to double next time so I have leftovers. The pain point was peeling the peppers after roasting, but otherwise easy to bring together. My husband and I both thought it was only a touch spicy but our teenager, who is more sensitive to spice, thought it was too spicy.