20 Spicy Authentic Pork Green Chili Recipes Delicious

Ready to turn up the heat in your kitchen? Our roundup of 20 Spicy Authentic Pork Green Chili Recipes is here to spice up your mealtime with flavors that pack a punch. Perfect for those who love a little fire in their food, these dishes promise to deliver comfort, warmth, and a taste of authenticity. Dive in and discover your next favorite recipe that’ll have everyone asking for seconds!

Slow Cooker Pork Green Chili

Warm up your kitchen with this hearty Slow Cooker Pork Green Chili, a dish that effortlessly combines tender pork with the vibrant flavors of green chilies and spices.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups green chilies, roasted and chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add pork cubes and brown on all sides, about 5 minutes. Transfer to slow cooker.
2. In the same skillet, add diced onion and minced garlic. Sauté until softened, about 3 minutes. Add to slow cooker.
3. Stir in green chilies, ground cumin, dried oregano, salt, and black pepper with the pork and onions in the slow cooker.
4. Pour chicken broth over the mixture, ensuring everything is well combined.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until pork is tender.
6. Stir in fresh cilantro before serving.

The magic of this chili lies in the slow cooking process, which melds the spices and chilies into the pork, creating layers of flavor in every bite.

Tip: For an extra kick, add a diced jalapeño with the green chilies.

New Mexico Style Pork Green Chili

Warm up your kitchen with this hearty New Mexico Style Pork Green Chili, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 2 lbs pork shoulder, cubed
• 2 tbsp vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups roasted green chilies, chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups chicken broth
• Salt to taste

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the pork shoulder and cook until browned on all sides, about 5 minutes.
2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Stir in the chopped green chilies, ground cumin, and dried oregano, cooking for another minute to release the spices’ aromas.
4. Pour in the chicken broth, bring to a boil, then reduce heat to low. Simmer uncovered for 1.5 hours, or until the pork is tender.
5. Season with salt to taste before serving.

The magic of this chili lies in the roasted green chilies, offering a smoky depth that’s unmistakably New Mexican.

Tip: For an extra layer of flavor, char the green chilies over an open flame before chopping.

Colorado Pork Green Chili with Hatch Chiles

Warm up your kitchen with this hearty Colorado Pork Green Chili, a dish that brings the smoky heat of Hatch chiles and tender pork together in a comforting bowl.

Ingredients

• 2 lbs pork shoulder, cubed
• 1 tbsp vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 lb Hatch green chiles, roasted, peeled, and chopped
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 1/4 cup water

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the pork shoulder and cook until browned on all sides, about 5 minutes.
2. Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 3 minutes.
3. Stir in the chopped Hatch chiles, chicken broth, ground cumin, dried oregano, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the pork is tender.
4. In a small bowl, whisk together the all-purpose flour and water until smooth. Stir this mixture into the chili to thicken it, cooking for an additional 5 minutes.

The magic of this chili lies in the slow simmer that melds the smoky chiles with the succulent pork, creating layers of flavor that deepen with every spoonful.

Tip: For an extra kick, leave the seeds in the Hatch chiles when chopping them.

Authentic Mexican Pork Green Chili Stew

Warm up your kitchen with this Authentic Mexican Pork Green Chili Stew, a hearty dish that brings the vibrant flavors of Mexico to your table.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb tomatillos, husked and quartered
• 2 poblano peppers, seeded and chopped
• 2 jalapeños, seeded and chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 4 cups chicken broth
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add pork cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in tomatillos, poblano peppers, jalapeños, cumin, oregano, and salt. Cook for 5 minutes until vegetables begin to soften.
4. Return pork to the pot. Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours until pork is tender.
5. Stir in cilantro and lime juice. Simmer uncovered for an additional 10 minutes.

The magic of this stew lies in the tomatillos and poblanos, creating a tangy and slightly spicy broth that perfectly complements the tender pork.

Tip: For an extra layer of flavor, roast the tomatillos and poblanos before adding them to the stew.

Pork Green Chili with Tomatillos

Warm up your kitchen with this vibrant Pork Green Chili, where tender pork meets the tangy punch of tomatillos in a dish that’s as comforting as it is flavorful.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb tomatillos, husked and quartered
• 2 jalapeños, seeded and diced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 1/2 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add pork cubes and brown on all sides, about 5 minutes. Remove pork and set aside.
2. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in tomatillos and jalapeños, cooking for another 5 minutes until tomatillos begin to soften.
4. Return pork to the pot. Add cumin, oregano, salt, and black pepper, stirring to coat everything evenly.
5. Pour in chicken broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 1.5 hours, or until pork is fork-tender.
6. Stir in cilantro just before serving for a fresh, herby finish.

The magic of this chili lies in the slow simmer that melds the tangy tomatillos with the rich pork, creating a depth of flavor that’s irresistibly hearty.

Tip: For an extra layer of flavor, roast the tomatillos and jalapeños before adding them to the pot.

Green Chili Pork Tacos

These Green Chili Pork Tacos are a weeknight game-changer, offering a perfect blend of smoky, spicy, and savory flavors wrapped in a warm tortilla.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 cup diced onions
• 3 cloves garlic, minced
• 1 (7 oz) can diced green chilies
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 8 small corn tortillas
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add pork cubes and cook until browned on all sides, about 5 minutes.
2. Add diced onions and minced garlic to the skillet, cooking until onions are translucent, about 3 minutes.
3. Stir in diced green chilies, ground cumin, smoked paprika, salt, and black pepper, coating the pork evenly.
4. Pour in chicken broth, reduce heat to low, and simmer covered for 20 minutes, or until pork is tender.
5. Uncover and increase heat to medium, cooking for an additional 5 minutes to reduce the liquid slightly.
6. Warm corn tortillas according to package instructions. Fill each tortilla with the pork mixture, garnishing with fresh cilantro and a squeeze of lime.

The slow simmering in green chilies and spices infuses the pork with a depth of flavor that’s both vibrant and comforting, making these tacos a standout dish.

Tip: For an extra kick, top with sliced jalapeños or a drizzle of hot sauce before serving.

Pork Green Chili Enchiladas

These Pork Green Chili Enchiladas are a cozy, flavor-packed dish that brings a little spice and a lot of comfort to your table.

Ingredients

• 2 cups shredded cooked pork
• 1 cup green enchilada sauce
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp salt
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a bowl, mix the shredded pork with 1/2 cup green enchilada sauce, sour cream, cilantro, cumin, and salt until well combined.
3. Warm the tortillas for about 30 seconds in the microwave to make them pliable. Spoon the pork mixture evenly among the tortillas, roll them up, and place seam-side down in the baking dish.
4. Pour the remaining 1/2 cup of green enchilada sauce over the enchiladas and sprinkle with Monterey Jack cheese.
5. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.

The tangy green enchilada sauce paired with the creamy, spiced pork filling creates a harmony of flavors that’s irresistibly delicious.

Tip: For an extra kick, add a diced jalapeño to the pork mixture before rolling the enchiladas.

Pork Green Chili Soup

Warm up your kitchen with this hearty Pork Green Chili Soup, a comforting bowl that’s bursting with flavor and just the right amount of spice.

Ingredients

• 1 lb pork shoulder, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups green chilies, diced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the pork shoulder and cook until browned on all sides, about 5 minutes.
2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Stir in 2 cups green chilies, 4 cups chicken broth, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.
4. Remove from heat and stir in 1/2 cup chopped cilantro and the juice of 1 lime.

The secret to this soup’s depth of flavor lies in the slow simmering of the pork, which tenderizes beautifully and infuses the broth with richness.

Tip: For an extra kick, add a diced jalapeño with the green chilies.

Pork Green Chili Burritos

Warm up your kitchen with these hearty Pork Green Chili Burritos, packed with tender pork and a zesty green chili sauce that’s sure to become a weeknight favorite.

Ingredients

• 1 lb pork shoulder, cubed
• 2 cups green enchilada sauce
• 1 cup diced green chilies
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 2 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add pork shoulder and cook until browned on all sides, about 5 minutes.
2. Add onion and garlic to the skillet, cooking until softened, about 3 minutes.
3. Stir in green enchilada sauce, green chilies, cumin, salt, and black pepper. Reduce heat to low and simmer for 20 minutes, or until pork is tender.
4. Warm tortillas according to package instructions. Spoon pork mixture onto each tortilla, top with Monterey Jack cheese, and roll into burritos.
5. Serve immediately, garnished with additional cheese or sauce if desired.

The slow simmering of the pork in the green chili sauce not only tenderizes the meat but also infuses it with a depth of flavor that’s irresistibly savory with just the right kick.

Tip: For an extra layer of flavor, lightly toast the burritos in a dry skillet after rolling to crisp the tortilla.

Pork Green Chili Posole

Warm up your kitchen with this hearty Pork Green Chili Posole, a comforting bowl that’s bursting with flavor and perfect for any gathering.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups green enchilada sauce
• 4 cups chicken broth
• 2 cans (15 oz each) white hominy, drained and rinsed
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add pork cubes and cook until browned on all sides, about 5 minutes.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Pour in green enchilada sauce and chicken broth, stirring to combine. Bring to a boil, then reduce heat to simmer.
4. Add hominy, ground cumin, and dried oregano. Season with salt and pepper to taste.
5. Cover and simmer for 1.5 hours, stirring occasionally, until the pork is tender and flavors meld together.
6. Serve hot, garnished with fresh cilantro and lime wedges on the side for squeezing over.

The magic of this posole lies in the slow simmer that tenderizes the pork and allows the hominy to soak up all the vibrant green chili flavors.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream before serving.

Pork Green Chili Stuffed Peppers

These Pork Green Chili Stuffed Peppers are a hearty, flavorful twist on a classic, packing a punch of Southwestern flavors that are sure to delight.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground pork
• 1 cup cooked white rice
• 1 cup green chili sauce
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a skillet over medium heat, heat the olive oil. Add the ground pork, cumin, salt, and black pepper. Cook until the pork is no longer pink, about 5-7 minutes.
3. Stir in the cooked rice, green chili sauce, and chopped cilantro into the skillet with the pork. Cook for another 2 minutes until everything is well combined.
4. Spoon the pork mixture into the prepared bell peppers. Top each pepper with shredded Monterey Jack cheese.
5. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.

The combination of spicy green chili sauce with the creamy Monterey Jack cheese creates a melt-in-your-mouth experience that’s both comforting and exciting.

Tip: For an extra kick, add a diced jalapeño to the pork mixture before stuffing the peppers.

Pork Green Chili Quesadillas

These Pork Green Chili Quesadillas are a cozy twist on a classic, blending tender pork with the vibrant kick of green chilies for a meal that’s as comforting as it is flavorful.

Ingredients

• 1 lb cooked pork, shredded
• 1 cup green chilies, diced
• 1/2 cup onion, finely chopped
• 2 cups Monterey Jack cheese, shredded
• 4 large flour tortillas
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, mix the shredded pork, green chilies, onion, cumin, salt, and black pepper until well combined.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Place one tortilla in the skillet, sprinkle with 1/2 cup of cheese, then spread half of the pork mixture over the cheese. Top with another 1/2 cup of cheese and a second tortilla.
3. Cook for 3-4 minutes until the bottom is golden and the cheese begins to melt. Carefully flip the quesadilla and cook for another 3-4 minutes. Repeat with the remaining ingredients.
4. Remove from the skillet, let cool for a minute, then slice into wedges. Serve warm.

The melty cheese and spicy green chilies create a perfect contrast with the savory pork, making every bite a delightful mix of textures and flavors.

Tip: For an extra crispy quesadilla, press down lightly with a spatula while cooking.

Pork Green Chili Nachos

These Pork Green Chili Nachos are a hearty twist on the classic, packed with tender pork and a zesty green chili sauce that’ll have everyone coming back for more.

Ingredients

• 1 lb pork shoulder, cubed
• 1 tbsp olive oil
• 1 cup green chili sauce
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bag (10 oz) tortilla chips
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1/2 cup sour cream

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a large skillet over medium-high heat. Add pork shoulder and cook until browned on all sides, about 5 minutes.
2. Stir in green chili sauce, ground cumin, garlic powder, salt, and black pepper. Reduce heat to low and simmer for 20 minutes, until pork is tender.
3. Arrange tortilla chips on a baking sheet. Top with the pork mixture and shredded Monterey Jack cheese. Bake for 10 minutes, until cheese is melted and bubbly.
4. Remove from oven and garnish with diced red onion, chopped cilantro, and dollops of sour cream.

The magic of these nachos lies in the slow-simmered pork, which soaks up the green chili sauce for a flavor that’s robust yet perfectly balanced.

Tip: For an extra kick, add a diced jalapeño to the pork mixture while it simmers.

Pork Green Chili Pizza

Transform your pizza night with this Pork Green Chili Pizza, a delicious twist that combines the heartiness of pork with the vibrant kick of green chilies.

Ingredients

• 1 lb pizza dough
• 1/2 lb cooked pork, shredded
• 1 cup green chili sauce
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced onions
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp ground cumin

Instructions

1. Preheat your oven to 425°F and lightly grease a pizza pan or baking sheet with olive oil.
2. Roll out the pizza dough on a floured surface to your desired thickness and transfer it to the prepared pan.
3. Brush the dough with olive oil, then spread the green chili sauce evenly over the surface.
4. Top with shredded pork, diced onions, and sprinkle with garlic powder, salt, and ground cumin.
5. Cover with Monterey Jack cheese and bake for 15-20 minutes, until the crust is golden and the cheese is bubbly.
6. Remove from the oven and let it cool for a few minutes before garnishing with chopped cilantro.

The combination of tender pork and spicy green chili sauce under a blanket of melted cheese creates a pizza that’s irresistibly flavorful with just the right amount of heat.

Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding the toppings.

Pork Green Chili Stuffed Zucchini

Transform your zucchini into a flavorful vessel with this Pork Green Chili Stuffed Zucchini recipe, a perfect blend of spicy and savory that’s sure to impress.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 lb ground pork
• 1 cup green chili sauce
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Scoop out the centers of the zucchini halves to create boats, leaving a 1/4-inch border. Chop the scooped zucchini flesh and set aside.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes. Add ground pork, cumin, salt, and black pepper. Cook until the pork is no longer pink, breaking it apart as it cooks, about 5 minutes.
3. Stir in the chopped zucchini flesh and green chili sauce. Cook for another 2 minutes until everything is well combined and heated through.
4. Fill each zucchini boat with the pork mixture, then top with Monterey Jack cheese. Place on a baking sheet and bake for 20 minutes, or until the cheese is bubbly and the zucchini is tender.

The combination of juicy pork, spicy green chili, and melted cheese stuffed into tender zucchini makes for a dish that’s as satisfying to eat as it is beautiful to serve.

Tip: For an extra kick, drizzle with additional green chili sauce before serving.

Pork Green Chili Cornbread Casserole

This Pork Green Chili Cornbread Casserole is a hearty, comforting dish that combines tender pork with spicy green chilies, all topped with a golden, buttery cornbread crust.

Ingredients

• 1 lb pork shoulder, diced
• 1 cup diced onion
• 2 cups chopped green chilies
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1 egg

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the pork shoulder until no longer pink, about 5 minutes. Add the diced onion, chopped green chilies, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 5 minutes until the onions are soft.
3. Spread the pork mixture evenly in the prepared baking dish.
4. In a medium bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt. Stir in 1 cup milk, 1/4 cup melted butter, and 1 egg until just combined.
5. Pour the cornbread batter over the pork mixture, spreading it to cover completely.
6. Bake for 25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.

The magic of this casserole lies in the contrast between the spicy, savory pork filling and the sweet, fluffy cornbread topping—a match made in comfort food heaven.

Tip: For an extra kick, use hot green chilies instead of mild ones.

Pork Green Chili Mac and Cheese

This Pork Green Chili Mac and Cheese combines the comforting creaminess of classic mac with the bold flavors of green chilies and tender pork for a dish that’s sure to become a weeknight favorite.

Ingredients

• 1 lb elbow macaroni
• 1 lb ground pork
• 1 cup diced green chilies
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups milk
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large skillet over medium heat, cook the ground pork until no longer pink, about 5-7 minutes. Drain excess fat.
4. Add the diced green chilies to the pork and cook for another 2 minutes. Remove from heat and set aside.
5. In the same skillet, melt the butter over medium heat. Whisk in the flour, salt, black pepper, garlic powder, and onion powder, cooking for 1 minute until bubbly.
6. Gradually whisk in the milk, bringing to a simmer until the sauce thickens, about 5 minutes.
7. Remove from heat and stir in the cheddar and Monterey Jack cheeses until melted.
8. Combine the cooked macaroni, pork mixture, and cheese sauce in the prepared baking dish, mixing well.
9. Bake for 20 minutes until bubbly and lightly golden on top.

The smoky heat from the green chilies paired with the creamy cheese sauce creates a depth of flavor that’s irresistibly rich and satisfying.

Tip: For an extra kick, top with sliced jalapeños before baking.

Pork Green Chili Stuffed Mushrooms

These Pork Green Chili Stuffed Mushrooms are a savory twist on a classic appetizer, blending spicy green chilies with tender pork for a bite that’s bursting with flavor.

Ingredients

• 12 large white mushrooms, stems removed
• 1/2 lb ground pork
• 1/4 cup diced green chilies
• 1/4 cup shredded Monterey Jack cheese
• 2 tbsp cream cheese, softened
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a skillet over medium heat, cook the ground pork until no longer pink, about 5 minutes. Drain any excess fat.
3. Stir in the diced green chilies, garlic powder, onion powder, salt, and black pepper into the pork. Cook for another 2 minutes, then remove from heat.
4. In a bowl, mix the cooked pork mixture with the cream cheese and Monterey Jack cheese until well combined.
5. Spoon the filling into each mushroom cap, pressing gently to fill completely.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is bubbly.

The creamy cheese and spicy green chilies create a perfect balance, making these stuffed mushrooms a standout dish that’s sure to impress at any gathering.

Tip: For an extra kick, top with a sprinkle of crushed red pepper flakes before baking.

Pork Green Chili Dip

Warm up your next gathering with this irresistibly creamy Pork Green Chili Dip, a crowd-pleaser that combines tender pork with the zesty kick of green chilies.

Ingredients

• 1 lb ground pork
• 1 cup diced green chilies (about 4 oz)
• 8 oz cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a skillet over medium heat, cook the ground pork until no pink remains, about 5-7 minutes. Drain any excess fat.
2. Add the diced green chilies, cumin, garlic powder, salt, and black pepper to the skillet. Stir to combine and cook for another 2 minutes.
3. Reduce heat to low. Add the cream cheese, stirring until melted and fully incorporated with the pork mixture.
4. Stir in the sour cream and half of the Monterey Jack cheese until the mixture is smooth and creamy.
5. Transfer the dip to a serving dish and sprinkle the remaining Monterey Jack cheese on top.
6. Broil on high for 2-3 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish with chopped cilantro before serving.

The magic of this dip lies in the perfect balance of spicy green chilies and creamy cheeses, creating a texture that’s both rich and light. Serve it with tortilla chips for an unforgettable snack.

Tip: For an extra layer of flavor, roast the green chilies before adding them to the dip.

Pork Green Chili Sliders

These Pork Green Chili Sliders are a game-changer for your next gathering, packing a punch of flavor in every bite with tender pork and a zesty green chili sauce.

Ingredients

• 1 lb ground pork
• 1 cup diced green chilies
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 12 slider buns
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground pork, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add diced onion, minced garlic, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for another 3 minutes until onions are translucent.
3. Stir in diced green chilies and cook for 2 more minutes to blend the flavors.
4. Preheat your oven’s broiler. Spoon the pork mixture onto the bottom halves of the slider buns, top with shredded Monterey Jack cheese, and place under the broiler for 1-2 minutes until the cheese is melted and bubbly.
5. Cover with the top halves of the buns and serve warm.

The magic of these sliders lies in the smoky green chilies melding with the juicy pork, creating a flavor that’s both bold and comforting.

Tip: For an extra kick, mix in a tablespoon of chopped jalapeños with the green chilies.

Conclusion

We hope this roundup of 20 Spicy Authentic Pork Green Chili Recipes inspires your next kitchen adventure! Each dish offers a unique twist on this beloved classic, perfect for home cooks looking to spice up their meals. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for fellow chili lovers to enjoy. Happy cooking!