Green Enchilada Pork Chili

Deliciously hearty Green Enchilada Pork Chili filled with flavor and the perfect amount of spice. This yummy soup is perfect all year long!

Delicious Green Enchilada Pork Chili is filled beans, corn, pork, broth, salsa and more!! Be sure to try Salsa Verde ChickenGreen Chili Chicken, or Green Chili Burrito if you love green chili flavors!

Green enchilada Pork Chili served up in a grey bowl

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 FREEZElet 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.

Green Enchilada Pork Chili garnished with tortilla strips and cilantro

For more similar soup recipes, check out:

Green Enchilada Pork Chili Recipe

4.5 from 2 votes
Deliciously hearty Green Enchilada Pork Chili filled with flavor and the perfect amount of spice. This yummy soup is perfect all year long!
Course Main Course, Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Calories 469 kcal
Author Lil' Luna

Ingredients

  • 1/4 cup Italian dressing
  • 1 1/2 lb pork tenderloin cut into bite size pieces
  • 1 tsp minced garlic
  • 1 tsp onion powder
  • 30 oz pinto beans rinsed
  • 16 oz green salsa
  • 14.5 oz chicken broth
  • 1 can corn
  • sour cream
  • cheese
  • tortilla strips
  • fresh cilantro chopped

Instructions
 

  • 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.
  • Add beans, salsa, broth and corn to pot and mix well.
  • Bring to boil and let simmer on low for 15 minutes.
  • Pour into bowls and garnish with sour cream, cheese, tortilla strips and cilantro

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Recipe adapted from Kraft Recipes.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. I have made this twice now, and it is delicious. My supermarket carries Herdez Guacamole Green Salsa that is wonderful in this dish! I add 8 oz of sour cream just before serving to cool the “heat” off a bit and add some creaminess. Yummy 🙂

    1. Thanks so much for trying this recipe out and I’m so happy that you like it! That’s a great idea about the sour cream!

  2. would love to have number of serving information. i usually have to cut my recipes down cause im only cooking for 2 now! thanks.

    1. You could just half it, then you could stick the rest in the fridge & have leftovers or even in the freezer 🙂

  3. 4 stars
    Delicous, however I find it to have more flavor if you add some diced tomatoes with chilies, half black beans half pinto, cumin, chili powder, and a touch of cayyenne. The base is great though and the slasa verde is genius.

  4. How many servings in this recipe and calories per serving. I’m assuming the high calorie count is for the whole recipe!