May 28, 2018
Green Pork Chili

Green Pork Chili

by Berkeley Wellness  

No tomatoes and no beans in this traditional Southwestern pork-based version of chili. And the green in the title comes from a combination of herbs and chili peppers: in this case, scallions, mild chilies, jalapeños, and cilantro. Look for cans of hominy in the Latin American section of your supermarket, usually close to the beans. Although the flavor and texture won’t be quite the same, you can use 1½ cups of frozen corn kernels if you can’t find hominy. Add the corn during the final 5 minutes of cooking time.


  • 1 tablespoon olive oil
  • 1 pound pork tenderloin, cut into 1-inch chunks
  • 5 scallions, thinly sliced
  • 4 cloves garlic, minced
  • 1 can (4½ ounces) chopped mild green chilies
  • 2 canned or bottled jalapeño peppers, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 1 cup water
  • 1 can (15 ounces) hominy, rinsed and drained
  • ½ cup chopped cilantro
  • 2 tablespoons fresh lime juice


1. In a nonstick Dutch oven or flameproof casserole, heat the oil over medium-high heat. Add the pork and cook until browned, about 4 minutes. With a slotted spoon, transfer the pork to a plate.

2. Reduce the heat to medium. Add the scallions and garlic and cook until the scallions are tender, about 2 minutes. Stir in the mild green chilies and jalapeños, and cook 1 minute.

3. Return the pork to the pan. Add the coriander, oregano, and salt, stirring to coat. Add the water and bring to a boil. Add the hominy and ¼ cup of the cilantro. Reduce to a simmer, cover, and cook until the pork is tender, about 20 minutes.

4. Stir in the remaining ¼ cup cilantro and the lime juice just before serving.

Makes 4 servings.

Nutrition per serving: 270 calories, 9g total fat (2g saturated), 74mg cholesterol, 5g dietary fiber, 20g carbohydrate, 26g protein, 710mg sodium.

A good source of: niacin, riboflavin, selenium, thiamin, vitamin B12, vitamin B6, zinc.