Creamy Avocado Green Chili

"Green chili built off of a recipe my mother used to make me as a boy in Colorado. Great on its own or smothering a burrito, but probably best just scooped up with fresh flour tortillas."

Prep Time

35 min

Cook Time

4 hrs

Paired With

Main Protein



pork chops 2-2.5 lbs, 28 oz, 14 oz, 1, 1, 3, 5, 2 cloves, 1/2 tsp, 1/2 tsp, 1/2 tsp, 1 1/2 tsp, 1.2 cup, 1/4 cup, 1/2 cup
canned hatch green chilis diced
chicken broth
fresh serrano pepper finely chopped
large onion finely chopped
large avocados
roma tomatos
minced garlic
Mexican oregano
cayenne pepper
garlic salt
avocado or olive oil
(optional) flour
(optional) water


  1. Tenderize pork chops and cut up all the vegetables other than the avocados
  2.  In pan cook pork chops till no longer pink, pull them and then chop into small pieces. 
  3. Into a crockpot on high add all ingredients other than the avocado and avocado or olive oil.
  4.  While it cooks, add the avocados and the avocado or olive oil to a food processor and puree it until it becomes smooth and creamy.
  5.  add avocado puree to chili either while cooking or just before serving and mix well to make chili creamy.
  6.  (optional) While cooking you can add, bit by bit, flour and water to thicken the chili. Usually unneeded.