How many carbs are in keto chili verde?

Each serving has 5.2g net carbs (7.4g total carbs minus 2.2g fiber), 412 calories, 34g protein, and 27g fat. This recipe makes 6 servings.

Are tomatillos keto-friendly?

Yes, in moderation. Tomatillos have about 4g net carbs per 100g, so spread across 6 servings they keep this dish comfortably keto at 5.2g net carbs per bowl while delivering that signature tangy salsa verde flavor.

Can I make this in a slow cooker or Instant Pot?

Absolutely. Brown the pork and blend the salsa verde as written, then combine everything in a slow cooker on low for 6-7 hours, or pressure cook on high for 35 minutes with a 10-minute natural release.

Keto Chili Verde: 5.2g Net Carbs

Name: Keto Chili Verde
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Keto
Ingredients: 2.5 lb boneless pork shoulder, trimmed and cut into 1.5-inch cubes; 1 lb fresh tomatillos, husked and halved; 2 poblano peppers, halved and seeded; 2 jalapeños, halved and seeded (leave seeds for more heat); 1 medium white onion, quartered; 5 garlic cloves, peeled; 3 tbsp avocado oil, divided; 1 tsp ground cumin; 1 tsp dried oregano; 2 cups chicken broth; 1/2 cup chopped fresh cilantro; 1 1/2 tsp kosher salt, plus more to taste; Juice of 1 lime

Keto Chili Verde

Tender chunks of pork shoulder simmered low and slow in a roasted tomatillo-poblano salsa verde until fork-soft. Each bowl lands at just 5.2g net carbs, rich with green-chile heat and lime. Ready in about 2 hours 20 minutes, it's an easy, freezer-friendly keto dinner.

Jordan Lee

Head of Nutrition · June 18, 2026

20 min

Prep

2 hr

Cook

2 hr 20 min

Ready in

Servings

Easy

Difficulty

Nutrition per serving

5.2g

Net carbs

2.2g

Fiber

7.4g

Total carbs

34g

Protein

27g

Fats

412

Calories

Per serving · makes 6. Values are estimates; brands vary.

keto dinnermexicanporklow carbgluten free

This keto chili verde turns humble pork shoulder into a deeply savory, green-chile stew without a single bean or thickener. Roasting the tomatillos and peppers first builds a smoky, tangy salsa verde that simmers the meat to melt-in-your-mouth tenderness.

Ingredients

2.5 lb boneless pork shoulder, trimmed and cut into 1.5-inch cubes

1 lb fresh tomatillos, husked and halved

2 poblano peppers, halved and seeded

2 jalapeños, halved and seeded (leave seeds for more heat)

1 medium white onion, quartered

5 garlic cloves, peeled

3 tbsp avocado oil, divided

1 tsp ground cumin

1 tsp dried oregano

2 cups chicken broth

1/2 cup chopped fresh cilantro

1 1/2 tsp kosher salt, plus more to taste

Juice of 1 lime

Instructions

Heat the broiler to high. Arrange the tomatillos, poblanos, jalapeños, onion, and garlic on a foil-lined sheet pan, toss with 1 tbsp avocado oil, and broil 8-10 minutes until charred and blistered, turning once.

Transfer the charred vegetables to a blender with the cilantro and a pinch of salt. Blend to a coarse salsa verde and set aside.

Pat the pork dry and season with the salt. Heat the remaining 2 tbsp avocado oil in a large Dutch oven over medium-high heat and brown the pork in batches, about 4 minutes per batch. Return all pork to the pot.

Stir in the cumin and oregano and cook 30 seconds until fragrant. Pour in the salsa verde and chicken broth, scraping up any browned bits.

Bring to a simmer, then cover and reduce heat to low. Cook 1 hour 45 minutes to 2 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened.

Stir in the lime juice, taste, and adjust salt. Serve hot, topped with extra cilantro, sour cream, or sliced avocado.

Tips & notes

For a thicker chili, uncover the pot for the last 20 minutes and let the sauce reduce; for a soupier stew, add an extra 1/2 cup broth.

Stores in the fridge for up to 4 days and freezes beautifully for 3 months — the flavor deepens overnight, making it ideal for meal prep.

Garnishes like sour cream, shredded cheese, and avocado add richness and fat with minimal carbs; skip beans entirely to keep it keto.

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Frequently asked questions

How many carbs are in keto chili verde?: Each serving has 5.2g net carbs (7.4g total carbs minus 2.2g fiber), 412 calories, 34g protein, and 27g fat. This recipe makes 6 servings.
Are tomatillos keto-friendly?: Yes, in moderation. Tomatillos have about 4g net carbs per 100g, so spread across 6 servings they keep this dish comfortably keto at 5.2g net carbs per bowl while delivering that signature tangy salsa verde flavor.
Can I make this in a slow cooker or Instant Pot?: Absolutely. Brown the pork and blend the salsa verde as written, then combine everything in a slow cooker on low for 6-7 hours, or pressure cook on high for 35 minutes with a 10-minute natural release.