Soups & Stews
This 505 pork green chili recipe brings authentic Southwestern heat to your kitchen table. My approach uses tender pork shoulder and roasted Hatch green chiles for that signature New Mexican flavor profile.
I developed this method after years of perfecting green chili at The Smoky Pig, where we serve thousands of bowls annually. The key is slow-simmering the pork with onions, garlic, and chiles until it reaches fall-apart tenderness.
The result is a rich, complex stew with layers of smoky, spicy, and slightly sweet flavors. Each spoonful delivers the perfect balance of pork, chiles, and traditional spices.
This dish tastes even better the next day, making it ideal for meal prep or feeding a crowd.
Ingredients for 505 pork green chili
Pantry staples meet Southwestern stars for authentic heat in every bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Boneless, trimmed of excess fat |
| Hatch Green Chiles 🌶️ | 12 whole | Roasted, peeled, seeded, chopped |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred for control |
| Diced Tomatoes 🍅 | 1 can | 14.5 oz, with juices |
| Ground Cumin 🌿 | 1 tbsp | Toasted for enhanced aroma |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening the chili |
| Olive Oil 🫒 | 2 tbsp | Divided for browning and sautéing |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The pork shoulder is non-negotiable here. Boneless, well-marbled cuts from Costco or your local butcher ensure that fall-apart texture. I always grab Hatch green chiles in season (August-September) and roast them fresh—505 Southwestern brand canned chiles work in a pinch (just drain them well). Look for chiles with vibrant green skin and no soft spots. The cumin should be freshly toasted—old spices taste flat.
No Hatch chiles? Poblano peppers (roasted and peeled) bring similar mild heat. Swap chicken broth for vegetable broth if that's what you have. Missing cumin? One-third the amount of ground coriander adds complexity. The flour thickens the chili, but cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) works too. For extra smokiness, add 1 tsp smoked paprika.
This chili tastes even better the next day. Store leftovers in airtight containers for up to 5 days in the fridge or 3 months in the freezer. Reheat gently on the stove with a splash of broth to thin as needed.
Why You'll Love This Recipe
- Dump and Simmer: I toss everything in one pot—pork, Hatch chiles, onions—then let it bubble while I do laundry.
- Hatch Heat Magic: That roasted green chile aroma hits you the second the lid comes off, and the pork just soaks it up.
- Freezer Bestie: Honestly, it tastes even better the next day, and I always double the batch for emergency dinners.
- Pork on a Budget: Shoulder stays cheap, feeds my whole crew, and the broth stretches it even further.
Step-by-step instructions for 505 pork green chili
Here's my time-tested method for building layers of Southwestern flavor in every bite.
Brown the Pork Shoulder
Heat 1 tablespoon Olive Oil in a large Dutch oven over medium-high heat until shimmering. Add the 2 lb Pork Shoulder in a single layer, breaking it into chunks as it cooks. You want to achieve a deep, golden-brown crust on all sides.
Cook undisturbed for 4-5 minutes per side until the pork develops a rich brown color and releases easily from the pot. This browning step builds the flavor foundation. Season with 1.5 tsp Kosher Salt as it cooks. Remove the pork with a slotted spoon and set aside.
Sauté Aromatics and Toast Spices
In the same pot, add the remaining 1 tablespoon Olive Oil if needed. Add the 1 whole Yellow Onion and cook for 3-4 minutes until softened and translucent. Stir in the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.
Add the 1 tbsp Ground Cumin, 1 tsp Dried Oregano, and 0.5 tsp Cayenne Pepper. Toast the spices for 1 minute to deepen their aroma. This step transforms the raw spices into a fragrant base that will infuse the entire dish.
Build the Chili Base
Sprinkle the 2 tbsp All-Purpose Flour over the onion and spice mixture, stirring constantly for 1-2 minutes to cook off the raw flour taste. This creates a light roux that will thicken the chili perfectly.
Slowly pour in the 2 cups Chicken Broth while whisking to prevent lumps. Add the 1 can Diced Tomatoes with their juices and the prepared 12 whole Hatch Green Chiles. Stir to combine, scraping up any browned bits from the bottom of the pot.
Simmer to Perfection
Return the browned pork to the pot, ensuring it’s submerged in the liquid. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for 2 to 2.5 hours, stirring occasionally.
You’ll know it’s ready when the pork shreds easily with a fork and the chili has thickened to your desired consistency. The Hatch Green Chiles will have melded into the sauce, creating a rich, flavorful base with just the right amount of heat.
Finish and Serve
Taste and adjust the seasoning if needed. The flavors should be balanced, with the earthy cumin and the heat from the chiles shining through. Ladle the chili into bowls and garnish with 0.25 cup Fresh Cilantro for a bright, fresh finish.
Let it rest for 5-10 minutes before serving to allow the flavors to fully meld. This chili tastes even better the next day as the spices continue to develop.
Pro Tips For Making 505 Pork Green Chili
- Sear the Pork: Brown the pork shoulder in batches over medium-high heat until deeply caramelized—this builds flavor that simmering alone can’t achieve. I learned this the hard way after skipping it once and ending up with bland chili.
- Roast the Chiles: Char the Hatch green chiles under a broiler or over an open flame until blistered, then steam them in a bowl covered with a towel for 10 minutes. Peeling them after roasting removes the bitter skin and brings out their sweetness.
- Skip the Boil: Keep the chili at a gentle simmer, not a rolling boil, to prevent the pork from turning tough. After ruining a batch with chewy meat, I now keep the heat low and let it bubble lazily for 2-3 hours.
- Use Fresh Garlic: Mince the garlic cloves just before adding them to the pot—pre-minced garlic from a jar loses its punch and can taste harsh. Sounds minor, but fresh garlic actually changes the outcome in this dish.
Regional styles of this recipe
New Mexico Classic
In the Land of Enchantment, green chili is sacred. New Mexicans use only Hatch green chiles—roasted, peeled, and chopped—for their signature stew. The pork is typically cubed pork shoulder, simmered with onions, garlic, and sometimes diced potatoes for heartiness. The result is a thinner, soupier chili that's ladled over burritos or served in bowls. 🌶️
Colorado Style
Colorado green chili often includes pork and beef together, with a thicker consistency from added tomato sauce or pinto beans. The chiles are usually Pueblo chiles, which are milder than Hatch. It’s commonly served over fries or smothered burritos, a dish they call "chili cheese fries."
Texas Twist
Texas adds its own flair with smoked pork instead of fresh, and often includes jalapeños alongside the green chiles for extra heat. Some versions use tomatillos for a tangy kick. The texture leans thicker, almost like a stew, and is frequently paired with cornbread for dipping. 🔥
California Fusion
In California, you’ll find green chili with avocado slices and cotija cheese on top, reflecting the state’s love for fresh, vibrant flavors. Some versions incorporate zucchini or bell peppers for extra texture. It’s a lighter take, perfect for the West Coast palate.
Arizona Heat
Arizona amps up the spice with serrano peppers or even habaneros mixed into the green chiles. The pork is often shredded rather than cubed, and the dish is served with warm flour tortillas for scooping. It’s a bold, fiery interpretation that reflects the desert’s intensity.
Southern Adaptation
Here in Georgia, I sometimes add a touch of smoked paprika or a splash of apple cider vinegar to my green chili for a Southern twist. It’s my nod to the Southeast BBQ circuit, where we love our tangy, smoky flavors. Served with cornbread, it’s a crowd-pleaser at any gathering.
Nutrition facts
Frequently asked questions
Can I use a different cut of pork?
Pork shoulder works best, but you can substitute pork butt or country-style ribs. These cuts have enough fat and connective tissue to become tender during the 2-2.5 hour simmer. Avoid lean cuts like tenderloin, as they’ll dry out.
How do I adjust the heat level?
For milder chili, remove all seeds and membranes from the chiles. For more heat, add extra cayenne pepper or include some chile seeds. Remember, Hatch chiles vary in spiciness even within the same batch.
Can I make this in a slow cooker?
Brown the pork first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. The flavors will develop beautifully with the longer cooking time.
What if my chili is too thin?
If it hasn’t thickened enough, mix 1 tablespoon cornstarch with 1 tablespoon water and stir it in during the last 30 minutes of cooking. Simmer uncovered to allow excess liquid to evaporate.