How many carbs are in keto green chili?

Each serving has 6.2g net carbs (8.4g total carbs minus 2.2g fiber), 412 calories, 31g protein, and 28g fat. This recipe makes 6 generous bowls.

Is green chili keto-friendly?

Yes, when made this way. Traditional green chili is often thickened with flour or includes potatoes and beans. This version uses pork shoulder and roasted tomatillos, poblanos, and jalapenos for a naturally thick, low-carb sauce with no starchy fillers.

Can I make keto green chili in a slow cooker?

Absolutely. Brown the pork and broil the vegetables as written, blend the salsa verde, then combine everything in a slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the pork is tender. Stir in cilantro just before serving.

Keto Green Chili: 6.2g Net Carbs

Name: Keto Green Chili
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Keto
Ingredients: 2 lbs boneless pork shoulder, cut into 1-inch cubes; 2 tbsp avocado oil; 1 lb fresh tomatillos, husked and halved; 3 poblano peppers, halved and seeded; 2 jalapenos, halved and seeded; 1 medium yellow onion, quartered; 5 cloves garlic, peeled; 2 cups chicken bone broth; 1 tbsp ground cumin; 1 tsp dried oregano; 1 tsp kosher salt, plus more to taste; 1/2 cup chopped fresh cilantro, plus more for serving; 1/2 cup sour cream, for serving; 1 lime, cut into wedges

Keto Green Chili

A cozy bowl of pork-and-poblano green chili simmered in roasted tomatillo salsa verde, finished with sour cream and cilantro. At just 6.2g net carbs per serving and ready in about 1 hour, it's a hearty, soul-warming keto dinner that tastes like it cooked all day.

Jordan Lee

Head of Nutrition · June 18, 2026

20 min

Prep

45 min

Cook

1 hr 5 min

Ready in

Servings

Intermediate

Difficulty

Nutrition per serving

6.2g

Net carbs

2.2g

Fiber

8.4g

Total carbs

31g

Protein

28g

Fats

412

Calories

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

ketolow carbdinnerporkmexican

This keto green chili layers smoky charred poblanos and tangy roasted tomatillos over tender chunks of slow-simmered pork shoulder. It delivers all the comfort of a long-cooked stew with just 6.2g net carbs a bowl.

Ingredients

2 lbs boneless pork shoulder, cut into 1-inch cubes

2 tbsp avocado oil

1 lb fresh tomatillos, husked and halved

3 poblano peppers, halved and seeded

2 jalapenos, halved and seeded

1 medium yellow onion, quartered

5 cloves garlic, peeled

2 cups chicken bone broth

1 tbsp ground cumin

1 tsp dried oregano

1 tsp kosher salt, plus more to taste

1/2 cup chopped fresh cilantro, plus more for serving

1/2 cup sour cream, for serving

1 lime, cut into wedges

Instructions

Heat the broiler to high. Arrange tomatillos, poblanos, jalapenos, onion, and garlic cut-side down on a foil-lined sheet pan. Broil 8-10 minutes until charred and blistered, then transfer to a blender.

Pat the pork dry and season with the salt. Heat avocado oil in a large Dutch oven over medium-high heat and brown the pork in batches, about 4 minutes per batch. Set the browned pork aside.

Blend the charred vegetables with cumin and oregano until you have a chunky salsa verde.

Return all the pork to the pot, pour in the blended salsa verde and chicken broth, and stir to combine. Bring to a simmer.

Cover, reduce heat to low, and simmer 35-40 minutes until the pork is fork-tender and the sauce has thickened, stirring occasionally.

Stir in the chopped cilantro and adjust salt to taste. Ladle into bowls and top with sour cream, extra cilantro, and a squeeze of lime.

Tips & notes

For a spicier chili, leave the seeds in one jalapeno. For milder heat, swap the jalapenos for an extra poblano.

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. The flavor deepens overnight, making this excellent for meal prep.

No fresh tomatillos? Use 2 cups of canned tomatillos (drained); skip broiling them but still char the peppers, onion, and garlic for that roasted depth.

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Frequently asked questions

How many carbs are in keto green chili?: Each serving has 6.2g net carbs (8.4g total carbs minus 2.2g fiber), 412 calories, 31g protein, and 28g fat. This recipe makes 6 generous bowls.
Is green chili keto-friendly?: Yes, when made this way. Traditional green chili is often thickened with flour or includes potatoes and beans. This version uses pork shoulder and roasted tomatillos, poblanos, and jalapenos for a naturally thick, low-carb sauce with no starchy fillers.
Can I make keto green chili in a slow cooker?: Absolutely. Brown the pork and broil the vegetables as written, blend the salsa verde, then combine everything in a slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the pork is tender. Stir in cilantro just before serving.