Sam’s No 3 Lighter Kickin’ Green Chili Recipe



  • 1-1/2 lbs boneless pork shoulder, trimmed and cut into bite-sized pieces
  • 1 Tablespoon grapeseed or vegetable oil
  • 1 large onion, chopped
  • 1 teaspoon garlic powder


  • 1 -3/4 teaspoons salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon mustard powder
  • 1 teaspoon dried oregano

Chili Base

  • 3 large tomatoes, chopped
  • 14.5oz can petite diced tomatoes
  • 2-3 jalapenos (depending on desired spiciness), minced
  • 2, 4oz cans diced green chilies
  • 4 cups chicken broth (low-sodium preferred)

Thickener (Roux)

  • 1/4 cup butter (or vegan alternative)
  • 1/4 cup all-purpose flour (or gluten-free alternative)

Equipment and Utensils

  • Large Dutch oven or heavy-bottomed pot
  • Small saucepan


1. Brown the pork: Heat the oil in your Dutch oven over medium-high heat. Add the pork pieces in batches and brown on all sides, seasoning with a little salt and pepper. Remove and set aside.

2. Sauté aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Sprinkle with garlic powder, stir, and cook for another minute.

3. Build the chili base: Add the browned pork back to the pot along with the fresh tomatoes, diced tomatoes, jalapenos, green chilies, salt, pepper, mustard powder, and oregano. Stir well.

4. Simmer: Pour in the chicken broth. Bring the chili to a gentle boil, then reduce heat to low and simmer partially covered for about 45 minutes, or until the pork is very tender.

5. Make the roux: While the chili simmers, melt the butter in the small saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly until smooth.

6. Thicken: Slowly drizzle the roux into the chili while stirring vigorously. This will prevent lumps and thicken the chili. Keep simmering for 5-10 more minutes until the desired consistency is reached. Adjust seasonings if needed.

7. Serve and enjoy: Serve hot with your favorite toppings like shredded cheese, sour cream, cilantro, or tortilla chips.


Spice adjustment: Adjust the amount of jalapenos to control the heat level.

Roux customization: Add more or less roux to adjust the chili’s thickness to your preference.

Flavor boost: Use homemade roasted green chilies for the best flavor (available frozen if fresh aren’t in season)

Make it vegetarian: Substitute firm tofu for the pork. Saute it with the onions for a little browning before building your chili base.


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