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Pork Chili Verde |

Pork Chili Verde

  • Yield: 6 servings 1x


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • 2 cups jarred salsa verde (I like mine at a “medium” heat level)
  • 3 cups leftover shredded pork
  • 4 cups low-sodium chicken stock
  • 2 cups water
  • 2 (15-oz) cans cannellini beans, drained and rinsed well
  • 1½ cups frozen corn

Optional Garnishes:

  • Thinly sliced red onion
  • Chopped scallions
  • Greek yogurt or sour cream
  • Additional salsa verde
  • Lime wedges
  • Chopped cilantro or parsley
  • Hot sauce


  1. Heat the oil in a large pot over medium heat. Add the onion and cook for a few minutes. Add in the garlic and spices and cook for another 1-2 minutes.
  2. Carefully (it will splatter!) pour in the salsa verde and shredded pork. Stir to combine everything and then slowly stream in the chicken stock and water.
  3. Season with a little salt and pepper (not too much – the salsa and pork are already seasoned), and bring the mixture to a boil.
  4. Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally.
  5. Stir in the beans and corn and cook for another 5 minutes, just to warm everything through/defrost the corn. Check your seasonings and adjust as necessary.

To Serve:

  1. My favorite way to eat this chili is topped with thinly sliced red onion, fresh herbs, a generous dollop of yogurt, another spoonful of salsa verde, and spritzed with tons of lime juice.