Fiesta Pork, Bean and Green Chili Chili Recipe

Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: Varies by method (see instructions)


  • 1 tablespoon olive oil
  • 1 1/2 lbs boneless pork shoulder, cut into 1-inch cubes
  • Salt and black pepper to taste
  • 1 medium yellow onion, chopped
  • 2-3 jalapeño peppers, seeded and minced (adjust for desired spice level)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground mustard powder
  • 1 (15 ounce) can chili beans (like pinto or kidney), undrained
  • 1 (14.5 ounce) can petite diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies
  • 2-3 cups chicken broth
  • Fresh lime wedges, for serving
  • Optional toppings: Shredded cheese, sour cream, tortilla chips, chopped cilantro



  • Brown the pork: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season pork with salt and pepper. Brown the pork cubes in batches, without overcrowding the pan. Set aside.
  • Sauté aromatics: Add onion to the pot and cook until softened (about 5 minutes). Add jalapeños and garlic and cook another minute until fragrant.
  • Spice it up: Stir in cumin, oregano, and mustard powder. Cook for 30 seconds.
  • Build the chili: Return the pork and any accumulated juices to the pot. Add chili beans, tomatoes, green chilies, and enough chicken broth to almost cover all ingredients.
  • Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, or until pork is very tender. Taste and season with additional salt and pepper, if needed. Add a squeeze of lime juice right before serving.

Slow Cooker

  • Combine: In a slow cooker, combine pork, onion, jalapeños, garlic, cumin, oregano, mustard powder, chili beans, tomatoes, green chilies, and chicken broth. Season lightly with salt and pepper.
  • Cook: Cook on low for 6-8 hours or on high for 3-4 hours, until pork is very tender.
  • Finish: Shred the pork with two forks right in the crockpot. Season with salt and pepper to taste and add a squeeze of lime just before serving.

Instant Pot

  • Sauté: Use the “Sauté” mode of the Instant Pot. Add oil, brown pork, then sauté the onions, jalapenos, and garlic as in the stovetop method.
  • Build and pressure cook: Add spices, chili beans, tomatoes, green chilies, and chicken broth. Secure the lid, set the vent to “sealing,” and cook on manual high pressure for 20 minutes. Allow for a natural pressure release for 10 minutes.
  • Finish: Shred pork in the pot, season with salt and pepper, and add lime juice.

Serving and Toppings

  • Serve hot with lime wedges and your choice of toppings like shredded cheese, sour cream, tortilla chips, and fresh cilantro.


Spice level: Adjust the number of jalapeños for the heat you like.

Thicker chili: For a thicker chili, simmer uncovered on the stovetop for an additional 10-15 minutes.

Make-ahead: This chili gets better with time! You can make it a day ahead and reheat gently.


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