Pork Green Chili Topped Hot Dogs

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  • Level: Easy
  • Total: 2 hr 5 min
  • Active: 1 hr
  • Yield: 8 servings plus leftover chili
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1/4 cup olive oil

2 pounds boneless pork shoulder, diced into 1/2-inch pieces 

Kosher salt 

1 large white onion, small dice 

3 cloves garlic, minced 

2 teaspoons dried oregano 

1/2 teaspoon ground cumin 

1/4 cups all-purpose flour 

3 cups chicken stock 

One 28-ounce can fire roasted Hatch green chiles 

One 14-ounce can diced tomatoes 

8 hot dogs 

8 split-top hot dog buns 

16 ounces shredded Monterey Jack cheese 

1 bunch fresh cilantro, roughly chopped 


  1. Heat a Dutch oven over medium-high heat and coat the bottom 2 tablespoons oil. Once heated, add the pork and sprinkle with a couple healthy pinches salt. Lightly sear on all sides, 5 to 10 minutes, then remove from the pan.
  2. Add the onion and remaining 2 tablespoons oil to the pan. Let the onions sweat, scraping the bottom of the pan, and cook until softened, about 4 minutes.
  3. Add the garlic, oregano, cumin and flour. Let the spices and flour toast, about 1 minute, then slowly stir in the chicken stock, blending into the mixture so the flour doesn't clump.
  4. Add the green chiles, tomatoes and reserved pork. Bring to a simmer, then cook, uncovered and stirring occasionally, until the pork is tender and soft, about 1 hour. Taste and adjust the seasoning. (See Cook's Note.)
  5. Preheat a grill or grill pan to medium to medium-high heat.
  6. Grill the hot dogs and toast the buns on the grill. Serve 3 ounces chili on top of each hot dog. Garnish with a pinch Monterey Jack cheese and chopped cilantro.

Cook’s Note

If the chili is too loose, add a slurry of 2 tablespoons all-purpose flour to 1 cup cooking liquid and whisk to combine, then stir in to thicken. (This step can be repeated as needed.) This recipe makes 64 ounces of chili; save the remainder for another use.

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