Easy Ground Pork Chili Verde with Black Beans – Perfect Weeknight Dinner
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This ground pork chili verde is the kind of dinner you will come back to again and again. It’s warm, comforting, and full of flavor without being heavy. Tangy tomatillos, gentle heat, and smoky chipotle chili powder come together in one cozy bowl that’s easy to make and easy to love.
Updated in February 2026 with improved steps and helpful tips.
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Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 45 Minutes (15 sauté + 30 simmer)
Total Time: 60 Minutes
Serves: 6 – easy to scale up or down
- Ground pork chili verde is a fast chili made with tomatillos, tomatoes, chipotle chili powder, cumin, and black beans. The pork is browned first, then the remaining ingredients are added and simmered.
- This recipe uses ground pork instead of pork shoulder, which is the traditional way to make chile verde. So it cooks quicker and is perfect for weeknight dinners.
Chili Verde Ingredient List
- Lean ground pork (ground chicken or ground turkey are great substitutes)
- Olive or avocado oil
- Onion – any variety – all purpose is best
- Garlic
- Bell pepper
- Jalapeno pepper
- Fresh chopped tomatillos
- Diced tomatoes
- Chipotle chili powder or ancho for a less smoky taste
- Ground cumin
- Black beans, kidney beans or white beans
- Fresh lime juice
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Pork Chili Verde
- Brown the pork: Heat olive oil in a Dutch oven over medium-high heat. Brown the pork, add peppers, onion and garlic. Cook for 2 to 3 minutes.
- Add the remaining ingredients: Stir in the spices, tomatoes, tomatillos and jalapeno peppers.
- Simmer: Cover and simmer on low for 30 minutes. Stir in the bean, keep on low until it’s time to serve.
Tips
- If your chili is too hot, add an acidic liquid such as lemon juice or lime juice to cut some of the heat.
- If time allows, let your chili simmer over low heat for more flavor.
Serving Suggestions
There are lots of simple ways to enjoy this tomatillo pork chili. Try serving it with:
- Shredded cheddar cheese
- Diced red onion or sliced green onions
- Sliced jalapeño peppers
- Crumbled tortilla chips
- Lime wedges for squeezing on top
On the side, pair it with:
- A big green salad (arugula with pistachios, Mexican chopped salad or kale Caesar are good choices)
- A slice of cornbread for a tasty filling meal.
How to Store Leftovers and Use Leftovers
Chili is one of those meals that often tastes even better the next day, so it is worth making a little extra.
Store & Reheat
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat, warm the chili in a saucepan over medium heat or pop it in the microwave until heated through.
Leftover Chili Ideas
Leftover chili makes easy second meals too. Try using it to make:
- Nachos with melted cheese
- Stuffed baked potatoes
- Tacos or burrito bowls
- Quesadillas
- Chili-topped salads
Recipe variations
Mild – For a milder flavor, use mild green peppers such as anaheim or poblano peppers in place of the jalapeno pepper.
Extra spicy – Make it extra spicy and substitute the jalapeno pepper with a habanero pepper or add a dash or two of your favorite hot sauce.
Sweet – Add a touch of natural sweetness to your chili by adding diced mango. The combination of sweet and tangy flavors combines nicely with the heat from the peppers.
Yes. Brown the ground pork first, and cook the onion, garlic, and bell pepper in a pan. Transfer everything to a slow cooker with the remaining ingredients, then cook on low for 6 to 8 hours.
Yes. Let the chili cool, then freeze it in an airtight container for up to 3 months. Thaw it in the fridge overnight, then reheat on the stove or in the microwave until hot.
Yes, you can adapt this recipe to be vegetarian by substituting ground pork with a plant-based protein such as crumbled tofu or tempeh. Alternatively, you can leave the pork out, add one more can of beans, and add chopped vegetables such as zucchini and carrots.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat or microwave until heated through.
For mild chili, use Anaheim or poblano peppers instead of jalapeño. For extra spicy chili, swap jalapeño for habanero or add a few dashes of hot sauce.
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Click on serving size to scale this recipe
Tomatillo and Pork Chili
Equipment
Ingredients
- 1 pound lean ground pork
- 1/2 tablespoon olive or [avocado oil]
- 1 medium onion – diced
- 2 cloves garlic – minced
- 1 bell pepper chopped
- 1 jalapeno pepper – chopped optional
- 3 cups chopped tomatillos about 3 to 4
- 1 1/2 cups chopped tomatoes 2 to 3
- 2 tablespoons chipotle chili powder
- 2 teaspoons ground cumin
- 3 cups [black beans]
- juice of a lime
Instructions
- Prepare: Chop the onions, garlic, bell pepper, jalapeno pepper, tomatillos and tomatoes and set them aside
- Heat the oil over medium-high heat. Once the oil is hot, add the ground pork. Reduce the heat to low heat and cook until the pork is almost cooked through. Add the onions and garlic, cook for a few minutes longer.
- Stir in 2 tablespoons chipotle chili powder, 1 jalapeno pepper – chopped, 3 cups chopped tomatillos, 1 1/2 cups chopped tomatoes
- Cover and simmer on low heat for at least 30 minutes. Remove the cover and stir in the beans. Simmer on low until beans are heated through.
- Just before serving, add the juice of one lime and sprinkle with fresh cilantro.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
This was absolutely delicious and so easy to make!
Once you’ve added everything to the pan, you can leave it bubbling slowly on the stove and all the flavours just blend beautifully.
I made it with 300g frozen minced Quorn instead of pork which I added for the last 10 minutes and I’m afraid I wussed out with the chilli powder and used tsps rather than tbsps..
I’ve been a bit disappointed with tomatillos as a crop (growing in the UK) and an ingredient but this recipe has encouraged me to try again..