Wild Pork Green Chili

• About
• Latest Posts

Rikki Folger

Rikki Folger is a professional chef who specializes in wild game and foraged food. Her purpose is to build a deep connection with the natural world through her recipes and adventures. When she isn’t cooking delicious meals, you will find her on a wild adventure with friends, new and old.

Latest posts by Rikki Folger (see all)

• How to Make Stroganoff with Axis Deer - March 9, 2026
• New Lionfish T-Shirts and Stickers: Eat More Invasive Species - July 24, 2025
• New Brook Trout T-Shirts and Stickers: Eat More Invasive Species - July 17, 2025

One of the best parts of spending time outdoors is finding ways to bring those experiences to the table, and this Wild Pork Green Chili does just that. Using wild pork gives this chili a hearty, rustic flavor that you can’t get from store-bought meat, although it works just as well with farm-raised pork or chicken. Combined with roasted green chilies, fresh herbs, spices, and now the added richness of diced tomatoes, this dish is as much about the cooking process as it is about savoring the results. Perfect for cozying up after a long day in the wilderness, this green chili embodies the soul of outdoor cooking with a homey feel that’s deeply satisfying.

Serving Size: 6-8 servings
Time to Make: 4 hours
Special Equipment: Dutch Oven or Large Pot
Also Works With: Farm-raised Pork or Chicken 

Looking for more wild pig recipes? Try out Justin Townsend’s Tropical Wild Pig Burgers recipe!

Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music

Try our Delicious Wild Fish and Game Spice Blends!

Wild Pork Green Chili

Recipe by Rikki Folger

0.0 from 0 votes

Servings

6

servings

Prep time

30

minutes

Cooking time

3

hours 

This Wild Pork Green Chili is a warm, comforting dish perfect for sharing with friends and family, bringing a taste of the wild to your table in the most delicious way.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 lbs wild pork shoulder, cut into 1-inch cubes

• 1 tablespoon avocado oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 3 cups chicken or wild game stock

• 2 cups roasted green chilies, chopped (Hatch or poblano for extra flavor)

• 1 can (14.5 oz) diced tomatoes

• 1 teaspoon ground cumin

• Salt and pepper to taste

• 1/4 cup fresh cilantro, chopped

• Juice of 1 lime

• Sides

• Warm tortillas

• Shredded cheese

• Sour cream

• Fresh Jalapeños

Preparation

• Brown the Pork: Heat avocado oil in a Dutch oven or large pot over medium-high heat. Add the cubed wild pork and brown on all sides. Remove and set aside.
• Sauté Aromatics: In the same pot, add onions and garlic. Sauté until onions become translucent and garlic is fragrant.
• Simmer the Chili: Return the pork to the pot. Add the green chilies, diced tomatoes, cumin, salt, and pepper. Pour in the chicken or wild game stock. Bring the mix to a boil, then reduce heat to low. Cover and let it simmer for about 3 hours until the pork is tender and the flavors meld beautifully.
• Finish and Serve: Stir in the chopped cilantro and lime juice just before serving. Adjust seasoning with salt and pepper to taste. Serve hot, with warm tortillas, a sprinkle of shredded cheese, and a dollop of sour cream.

Did you make this recipe?

Tag @harvestingnature on Instagram and hashtag it with #harvestingnature

Like this recipe?

Follow @harvestingnature on Pinterest

Join our Facebook Group!

Join Harvesting Nature’s Facebook group Harvesting Nature – The Group