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๐Ÿ Home ยป Recipes ยป Chili Recipes

Pork Chili

Updated: Mar 23, 2025 ยท Published: Oct 9, 2023 by Dan Mikesell AKA DrDan ยท 10 Comments

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Total Time: 4 hours hrs 10 minutes mins

Savor this mouth-watering Pork Chili with tender pork tenderloin in a delicious, mildly spicy red broth, or transform it into Pork Chili Verde using salsa verde. Or make it with ground pork, pork loin, or even leftover pulled pork to customize it in a crockpot or simmered on the stovetop.

๐Ÿ–Ingredients

Pork tenderloinโ€”or use ground pork, pork loin, or pulled pork
Beansโ€”black, kidney, or white beans.
Green chiles
Vegetablesโ€”onion, jalapeno, green bell pepper
Salsa-red or salsa verde
Chicken broth
Seasoningโ€”chili powder, oregano, cumin

Pork chili in a white bowl.
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  • ๐Ÿ–Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to Make Pork Chiliโ€”Step-by-Step Photo Instructions
  • โฐCooking Time
  • ๐ŸฅฃOptions and Variations
  • โ™จ๏ธCrock pot chili recipes
  • โ†•๏ธMake smaller or bigger recipes
  • ๐ŸดHow to serve pork chili
  • โ„๏ธHow to store leftover chili
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card
Blue ribbon divider used for visual effect

This pork chili recipe is a great combination of pork and Mexican flavors. It is a tasty meal that requires only 10 minutes of prep and can be cooked in a crock pot or stovetop. It is perfect for healthy low-caloric or low-fat diets with only 3-4 grams of fat per serving. It is also gluten-free.

๐Ÿ‘จโ€๐ŸณHow to Make Pork Chiliโ€”Step-by-Step Photo Instructions

chopped vegetables on white board.

1. Chop onion and green pepper mediumโ€”prep jalapeno and chop fine.

trimmed pork tenderloin on a black board

2. Prep tenderloin by removing all trimmable fat and the silverskin. Cut into ยพ to 1-inch cubes.

chili ingredients in crock pot.

3. Drain and rinse all beans. Place all ingredients in a crock pot or a Dutch oven on the stovetop.

Pork tenderloin on a lidle

4. Cook in a crock pot for about 4 hours on low or 2-3 hours on high. Or simmer on the stovetop for about 2 hours. It is done when the pork and vegetables are tender.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

โฐCooking Time

It is done when the pork and vegetables are tender. In a crock pot, it takes about 4 hours on low or 2-3 hours on high. On the stovetop, it takes about 2 hours. If you use pork loin, it may take longer.

๐ŸฅฃOptions and Variations

Pork tenderloin is suggested, but a pork loin may be used. It may take longer to cook, so check the pork for tenderness before stopping cooking.

Ground pork can be used but should be browned lightly and drained before adding to the crock pot. Or pulled pork butt may be added halfway through the cooking to make Pulled Pork Chili.

Make Pork Chili Verde using salsa verde (green) for a different flavor.

To adjust the heat, you can vary the salsa between mild, medium, and hot or add a second jalapeno to make hot chili.

Use the beans of your choiceโ€”I chose black and red kidney beans, white beans like white kidney, navy, or great northern beans.

There is usually some garlic powder in chili powder, but you may add more.

โ™จ๏ธCrock pot chili recipes

Check out some of my chili recipes, like Small Crock Pot White Chicken Chili, Small Crock Pot Chili, Crock Pot Texas Chili, and Chili Con Carne.

Salsa Verde Chicken Chili

You will love Salsa Verde Chicken Chili, a mildly spicy white chicken chili made with chicken, white beans, green salsa verde, and a few pantry ingredients: a simple dump-and-go crock pot or fast stovetop recipe.

spoonful of salsa verde chili over a bowl.

โ†•๏ธMake smaller or bigger recipes

The whole recipe makes about 12 cups of chili, 8 servings of 1 ยฝ cups each. This needs a slow cooker of 4 quarts or larger. To increase to 12 servings, a 50% increase, use a 6-quart or larger crock pot.

A half recipe is more "cooking for two" friendly, making 4 servings. But you may end up with partly used ingredients.

  1. Use the recipe card and adjust the number of servings.
  2. Use the amount of ingredients in the ingredient list, not the instructionsโ€”those do not adjust.
  3. The half recipe will fit in a mini 2-quart crock pot. A larger 150% recipe will fit in a 6-quart or larger full-size crock pot. For stovetop cooking, if it fits, it cooks.
  4. Cook for the same amount of time.

๐ŸดHow to serve pork chili

Since it is a little spicy, a dollop of sour cream and shredded cheese works well. Add fresh cilantro, lime wedges, or avocado slices, and serve with corn chips.

A side of Old Fashioned Cornbread or some Cornmeal Biscuits is an excellent addition to any chili.

โ„๏ธHow to store leftover chili

Store any leftover chili in an airtight container. You can refrigerate for 4 days or freeze for 3 months.

To reheat, thaw first if frozen, and use a saucepan on the stovetop over medium heat.

โ“FAQs

Is Pork Chili Verde the same as Colorado Green Pork Chili?

No, they are significantly different in taste and ingredients and are prepared differently.

Pork Chili Verde uses green Salas Verda, which is tomatillos-based
and may be easily made with this recipe.

Colorado Green Pork Chili uses green chile peppers for its flavor. While it originated in New Mexico, it is considered one of Colorado's state dishes.

How to control the sodium in chili

The beans can contain a significant amount of sodium. If you are concerned about sodium intake, drain and rinse the beans, remove about โ…“ of the sodium, and use low-sodium beans.

Most chili, by their ingredients, have enough sodium. So don't add any at the start and add if needed at serving.

Should I add garlic to chili?

It is up to your taste, but chili powder usually contains some garlic powder. You may add more powder or use fresh garlic if you want.

Blue ribbon divider used for visual effect

๐Ÿ“–The Recipe Card

Pork chili in a white bowl.

Pork Chili

5 from 1 vote
From Dan Mikesell AKA DrDan
Savor this mouth-watering Pork Chili with tender pork tenderloin in a delicious, mildly spicy red broth, or transform it into Pork Chili Verde using salsa verde. Or make it with ground pork, pork loin, or even leftover pulled pork to customize it in a crockpot or simmered on the stovetop.
Prep Time: 10 minutes minutes
Cook Time: 4 hours hours
Total Time: 4 hours hours 10 minutes minutes
Servings #/Adjust if desired 8

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Ingredients

US Customary - Convert to Metric
  • 1 pork tenderloin - about 1 ยฝ pounds
  • 3 cans beans of choiceโ€”3 cans - rinsed
  • 4 oz green chilies
  • 1 onion - medium diced
  • 1 green pepper - chopped
  • 1 jalapeno pepper - diced small
  • 16 oz salsa
  • 16 oz low-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon cumin

Instructions
 

  • chopped vegetables on white board
    Chop onion and green pepper mediumโ€”prep jalapeno and chop fine.
  • Trimmed pork tenderloin on red board
    Prep tenderloin by removing all trimmable fat and the silverskin. Cut into ยพ to 1-inch cubes.
  • chili ingredients in crock pot
    Drain and rinse all beans. Place all ingredients in a crock pot or a Dutch oven on the stovetop.
  • Pork tenderloin on a lidle
    It is done when the pork is tender and the vegetables are tender. In a crock pot, cook for about 4 hours on low or 2-3 hours on high. On the stovetop, cook for about 2 hours.

Recipe Notes

Pro Tips

  1. This needs a crock pot of 4 quarts or larger. Instructions for a half recipe that will fit in a small or mini crock pot are in the post.
  2. You can adjust the heat in this recipe by changing the jalapeno pepper and salsa's heat.ย 
  3. Good refrigerated for 4 days and frozen for 3 months.
  4. Nutrition is for a serving size of about 1 ยฝ cups.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.
Blue ribbon divider used for visual effect.

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition Estimate

Calories : 275 kcal (14%)Carbohydrates : 35 g (12%)Protein : 27 g (54%)Fat : 4 g (6%)Saturated Fat : 1 g (5%)Polyunsaturated Fat : 0.4 gMonounsaturated Fat : 1 gCholesterol : 56 mg (19%)Sodium : 660 mg (28%)Potassium : 926 mg (26%)Fiber : 11 g (44%)Sugar : 5 g (6%)Vitamin A : 600 IU (12%)Vitamin C : 33.8 mg (41%)Calcium : 100 mg (10%)Iron : 4.5 mg (25%)
Serving size is my estimate of a normal size. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

ยฉ 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors.

Editor's Note: Originally Published January 16, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Dogs in snow.

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  1. Susan says

    September 21, 2015 at 11:54 am

    5 stars
    Dr. Dan - I realize this is not a new recipe for you but I just found your blog and tried it over the weekend. I'm a bit of a spice wimp so I did not add jalapenos and I only had half the red salsa called for. I ended up with half red and half chili verde salsa. It was wonderful. Thanks for the site. I live alone and it is great to find some recipe with smaller servings. The chili made a lot but I shared with extended family. Thanks again!

    Reply
    • DrDan says

      September 21, 2015 at 1:38 pm

      Hi Susan, I leave the comments open on all recipes (at least for now) so readers can still contribute.
      I find it hard to believe this recipe is 4 yrs old. I really do love this one.
      Thanks for the note and rating.
      Dr Dan

  2. nbsp says

    November 22, 2012 at 4:02 pm

    umbrellalady, I feel your pain re sodium. I am new to learning ways to curb it. But so far in my education it appears that prepared stocks and bouillons are the devil for me. (I started rinsing canned vegetables so many decades ago that I can't remember the reason.) I'm not about to begin making homemade stock regularly so I am relegated to diluting regular canned stock or using the low-sodium stuff.

    DrDan, I really like this recipe. Pork is just wonderful easy low-fat thing, isn't it? And lends itself well to crockpotting.

    Reply
  3. Martha (MM) says

    May 05, 2011 at 7:35 pm

    Gorgeous slow cooker dish! Thanks for linking this one up too :-)

    Reply
  4. Jeffrey and Juli says

    January 20, 2011 at 1:23 pm

    This looks great- and I love your high-tech slow cooker!I agree with Chris, it looks like Darth Vader.

    One assumes that the[cooking]force is strong with this one? ;)

    Reply
  5. Dr Dan says

    January 18, 2011 at 10:14 pm

    I was thinking R2D2... it beeps

    Reply
  6. Chris says

    January 17, 2011 at 9:48 pm

    Ahhhh! Your crock pot control panel looks like Darth Vader! I now dub he, Crock Vader.

    "You don't know the power of the Crock side!"

    Reply
  7. Steph@PlainChicken.com says

    January 17, 2011 at 10:49 am

    sounds great!

    Reply
  8. Dr Dan says

    January 16, 2011 at 12:54 pm

    I thought it was just right but I like salt and my blood pressure is good. I always use low sodium broth for what little that is worth.

    You can rinse the beans if you're sodium sensitive or worried. The total sodium my way is about 3 teaspoons of salt. It sounds heavy but you add salt to a recipe but you don't usually count what is in the components. From what I can find, rinsing the beans would decrease the sodium by 20-40%. You could also use low sodium beans or dry beans.

    Reply
  9. umbrellalady says

    January 16, 2011 at 12:30 pm

    This recipe sounds wonderful but I wonder about the salt content with all the canned beans and their liquids, as well as the chicken stock and salsa, especially if they are all commercially produced.
    Great with the fat content being so low!

    Reply

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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