Soups & Stews
This 505 pork green chili recipe delivers authentic Southwestern flavor in every bowl. I've perfected this version through years of competing in chili cook-offs, and it never fails to impress with its depth of flavor.
The secret lies in slow-cooking pork shoulder with roasted green chiles, tomatoes, and a blend of spices until the meat becomes fall-apart tender. This method allows all the flavors to meld together beautifully.
What you get is a rich, hearty chili with just the right amount of heat balanced by the sweetness of the pork. The green chiles add a distinct earthy flavor that sets this apart from traditional red chili.
Serve it with warm tortillas or over rice for a satisfying meal that brings the taste of the Southwest to your table.
Ingredients for 505 pork green chili
Slow-cooked pork shoulder meets roasted green chiles and spices. Authentic Southwestern flavor in every bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Boneless, cubed into 1-inch pieces |
| Roasted Green Chiles 🌶️ | 2 cups | Peeled, seeded, chopped (Hatch or Anaheim) |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Diced Tomatoes 🍅 | 2 cans | 14.5 oz each, undrained |
| Chicken Broth 🍲 | 2 cups | Low-sodium preferred for control |
| Ground Cumin 🌿 | 2 tsp | Toasted for enhanced aroma |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best results |
| Cayenne Pepper 🔥 | ½ tsp | Adjust to preferred heat level |
| All-Purpose Flour 🌾 | ¼ cup | For thickening chili if needed |
| Olive Oil 🫒 | 2 tbsp | For browning pork and sautéing |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The pork shoulder is non-negotiable here—bone-in or boneless both work, but Costco or Sam’s Club have the best prices for bulk. Look for good marbling; that fat renders down into the chili, giving it that rich, unctuous texture. For the green chiles, 505 Southwestern brand canned are a solid backup if fresh Hatch aren’t available (they sell them at most grocery stores). Roasting fresh ones yourself? Worth it. Blacken them under the broiler, then steam in a bowl with a plate on top.
No pork shoulder? Pork butt (same cut, different name) works identically. Short on time? Pre-diced pork from the meat section saves prep. If you can’t find green chiles, poblano peppers are a decent substitute—roast and peel them the same way. The tomatoes can be fresh or canned; San Marzano tomatoes add a touch of sweetness. Cayenne not your thing? Chipotle powder adds smoky heat instead.
This chili tastes even better the next day. Keeps in the fridge for 4-5 days or freezes beautifully for 3 months. Portion it into airtight containers (I like mason jars for easy reheating). The cilantro garnish? Add it fresh each time—it wilts fast.
Why You'll Love This Recipe
- One Pot Wonder: I toss the pork shoulder, roasted green chiles, and onions in one pot and let the slow cooker do the work.
- Smoky Depth: The charred green chiles and garlic give it that authentic 505 flavor I crave on chilly evenings.
- Feeds a Crowd: Between us, this makes enough for a weekend gathering with leftovers for burritos the next day.
- Budget Stretcher: Pork shoulder is so affordable, and honestly, it turns into something ridiculously good after simmering with those diced tomatoes.
Step-by-step instructions for 505 pork green chili
Here's how I build layers of smoky, spicy flavor without cutting corners.
Brown the Pork Shoulder Properly
Heat the 2 tbsp olive oil in a large pot over medium-high heat until it shimmers. Add the 2 lb pork shoulder in batches to avoid crowding the pan. You want each cube to have space to sear, not steam.
Cook for 5-7 minutes until the pork is deep golden brown on all sides. I press down gently with a spatula to ensure even contact with the pot. Don't rush this step—well-browned pork adds incredible depth to the chili.
Build the Aromatic Base
Add the 1 whole yellow onion to the pot with the pork and cook for 3-4 minutes until soft and translucent. Stir in the 4 cloves garlic cloves and cook for 30 seconds until fragrant.
Now add the 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, 1 tsp black pepper, and 0.5 tsp cayenne pepper. Stir constantly for 1 minute to toast the spices—this wakes up their flavors.
Simmer the Chili to Perfection
Pour in the 2 cups roasted green chiles, 2 cans diced tomatoes, and 2 cups chicken broth. Stir well to combine and scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to medium-low.
Cover and let it simmer for 1.5-2 hours, stirring occasionally, until the pork is fall-apart tender. I check the consistency at this point—if it's too thin, I mix the 0.25 cup all-purpose flour with a little cold water and stir it in to thicken.
Adjust and Garnish Before Serving
Taste and adjust seasoning. If you want more heat, add a pinch more cayenne pepper. For acidity, a splash of lime juice works wonders. The chili should be thick enough to coat the back of a spoon but still have a slight brothiness.
Ladle into bowls and top with the 0.25 cup fresh cilantro. The cilantro adds a bright, fresh contrast to the rich, smoky chili. Serve with warm tortillas or crusty bread to soak up every last bit.
Pro Tips For Making 505 Pork Green Chili
- Brown the Pork Well: Sear the pork shoulder in batches to avoid crowding—this builds the deep, caramelized flavor that makes the chili rich and complex. I learned this the hard way after my first few batches tasted flat.
- Roast Fresh Chiles: Skip the canned green chiles and roast fresh ones yourself; the smoky, charred skin adds a depth that jarred versions just can’t match. Sounds like extra work, but it actually changes the outcome.
- Don’t Rush the Simmer: Let the chili simmer uncovered for at least 2 hours—any less and the pork won’t get that fall-apart tenderness. My grandmother swore by this, and she was right.
- Use a Blender: For a smoother, more restaurant-style texture, blend half the chili before adding it back in. I was skeptical until I tried it—now I do it every time.
Troubleshooting great 505 pork green chili
Too Thin Chili
If your chili is too watery, create a slurry with ¼ cup all-purpose flour and ½ cup cold water. Stir this into the simmering chili and cook for an additional 10-15 minutes. I learned this trick during my first chili cook-off in Atlanta. 💡
Pork Not Tender
The pork needs time to break down. If it's still tough after 1.5 hours, continue simmering for another 30-45 minutes. Check that your heat is at a gentle simmer, not a boil. Boiling can toughen the meat instead of tenderizing it.
Bland Flavor
If your chili lacks depth, first check your salt level—add ½ tsp kosher salt at a time. Then stir in 1 tsp toasted cumin or a splash of lime juice. Remember, the flavors deepen as it sits, so let it rest for 30 minutes before final adjustments.
Too Spicy
To tame the heat, stir in 1 cup chicken broth or a 14.5 oz can of diced tomatoes. The liquid will dilute the capsaicin. You can also add 1 diced potato while simmering—it absorbs some of the heat. Remove it before serving.
Green Chiles Bitter
If your roasted green chiles taste bitter, you might have charred them too much. Next time, roast them under the broiler for 5-7 minutes per side until blistered, not blackened. For this batch, balance the bitterness with 1 tsp honey or brown sugar. 🌶️
Chili Too Thick
Thin it out with ½ cup chicken broth or water, stirring well to combine. If you've already added flour, be patient—it takes 10-15 minutes for the chili to absorb the liquid. I always keep extra broth on hand for adjustments.
Nutrition facts
Frequently asked questions
Can I use a different cut of pork?
Pork shoulder is ideal, but pork butt works just as well since they're from the same primal cut. Avoid lean cuts like tenderloin as they dry out. For quicker cooking, use pre-diced stew meat.
How do I adjust the heat level?
For milder chili, reduce or omit the cayenne pepper and use mild green chiles. For extra heat, add diced jalapeños or increase cayenne to 1 tsp. Taste as you go.
Can I make this in a slow cooker?
Yes! Brown the pork first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. This method makes the meat incredibly tender.
How long will leftovers keep?
Store in an airtight container in the fridge for 4-5 days or freeze for up to 3 months. The flavors actually improve overnight. Reheat gently on the stove.