Green Chili

3.9 of 5 (27)
editors choice
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 327.5
  • Total Fat: 18.4 g
  • Cholesterol: 65.8 mg
  • Sodium: 609.6 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 3.0 g
  • Protein: 25.8 g

View full nutritional breakdown of Green Chili calories by ingredient


I serve with pinto beans, spanish rice, & tortillas. I serve with pinto beans, spanish rice, & tortillas.
Number of Servings: 10


    1 pork loin/roast, (fat removed, cut into small pieces & set aside) chopped into small bite-sized pieces
    1 large white onion, chopped
    2 cans of diced green chili peppers
    4 tbsp canola oil
    Large can of tomato sauce (29 oz.)
    Large can of diced tomatoes (28 oz)
    1-?? jalapeno peppers (adjust for your personal spicy level), chopped
    4-5 tbsp flour


Prepare your pork loin.
Turn burner to med-high, put large saucepan or stock pot over burner & add the oil.
When oil is hot, carefully add the fat & cook until the fat is dark brown.
Carefully strain out the fat pieces & return oil to the pan. Add the pork loin & cook, stirring frequently until no longer pink.
Add the onion & cook until translucent.
Add the green chilies, the chopped jalapenos, the tomatoes & the tomato sauce.
Bring to a simmer, then turn the burner down as low as it will go & simmer, stirring often, for at least an hour.
Add the flour as needed to thicken the liquid into a thick sauce.

Number of Servings: 10

Recipe submitted by SparkPeople user POLLYHIDALGO.

Member Ratings For This Recipe

  • no profile photo

    11 of 14 people found this review helpful
    Get rid of a lot of fat by not adding the 4 Tbsp. of canola oil and cooking it in the crockpot. still tender and much healthier! Just throw it all in and go. Serve with either rice OR beans (probably not both) and a salad or other fresh veggies. - 3/25/09

  • no profile photo

    4 of 5 people found this review helpful
    My husband doesn't eat meat, so I subbed the pork for Boca burger crumbles and added a can of pinto and kidney beans to make it hearty. I also on put in 2 Tbls of oil, so we cut the fat content way down. But a great recipe! - 3/27/09

  • no profile photo

    4 of 5 people found this review helpful
    I love Chili Verde! Good on eggs or by itself. I normally use Rotel tomatoes and no other tomato sauce. Easy to make. I just simmer mine down rather than adding flour to thicken. Very tender. - 3/25/09

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    3 of 6 people found this review helpful
    Adjust the recipe by skipping the "fry the fat" part and enjoy. You could also do like I do and let the finished product chill in the fridge to skim off any remaining fat. That way this great recipe is now much leaner and more healthful. Bon Apetite! - 3/25/09

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    3 of 6 people found this review helpful
    Why don't you just spray the pan with Pam or equivalent instead of using 500 calories worth of added fat and then using the fat in the meat? Sounds way to greasy for my body to handle. - 3/25/09