THE RECIPE JOURNAL · Main Course
Pulled Pork Chili with Green Sauce
This hearty chili combines tender, slow-cooked pork with a zesty green sauce for a flavorful twist on a classic favorite. Perfect for cozy nights, it’s easy to make and packed with bold, satisfying flavors.
FROM THE KITCHEN • Pulled Pork Chili with Green Sauce
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Take a head of garlic and slice off about a quarter-inch from the top to expose the cloves. Brush the exposed cloves lightly with olive oil, wrap the whole head in foil, and pop it on a baking sheet. Roast it for about 45 minutes until the cloves are soft and golden. Once it’s out, let it cool for around 15 minutes so you can handle it easily, then squeeze the garlic out of the skins and chop it up.
02
Step 2
Next, switch your oven to the broiler and line a baking sheet with foil. Place the tomatillos, green bell peppers, Anaheim chiles, jalapeños, and sweet banana peppers cut-side down on the sheet. Broil them until their skins blacken and blister, which should take between 5 and 8 minutes. Toss them into a bowl and cover tightly with plastic wrap so they can steam and cool for about 10 minutes. After that, peel off and discard their skins.
03
Step 3
Put the peeled tomatillos and peppers into a blender or food processor and blend until you have a smooth green sauce.
04
Step 4
Heat some olive oil in a large pot over medium heat, then sauté chopped onions and celery until the onions look glossy and soft, about 5 minutes. Stir in the roasted garlic, shredded pork, cilantro, oregano, coriander, cumin, cinnamon, nutmeg, salt, and pepper. Pour in a cup of chicken stock and bring everything to a gentle simmer.
05
Step 5
Add the green sauce to the pot along with the coconut milk. Let it come to a boil, then lower the heat and let it simmer gently. Cook the chili until it thickens, which takes about 30 minutes. If it’s too thick, stir in a bit more chicken stock and keep simmering until you get the consistency you like—this could take anywhere from 30 to 90 minutes.
Why you’ll love it
This dish combines tender, flavorful meat with a zesty green sauce that adds brightness and a touch of heat. It’s hearty yet fresh, making it perfect for a cozy meal any time of year. The mix of smoky and tangy flavors keeps every bite exciting.
How to serve
Serve with warm tortillas, a side of rice, or crispy tortilla chips for scooping. A dollop of sour cream or shredded cheese on top can add extra creaminess. Fresh cilantro and lime wedges make great garnishes to brighten each bite.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to four days. The flavors often improve after a day. You can also freeze portions for up to three months—just thaw overnight in the fridge before reheating gently on the stove.
