best green chili recipe

Written ByJenny Smyth Posted on
best green chili recipe
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The Best best green chili recipe

I’ve been making this best green chili recipe for years, and it’s a staple in our household. It’s a classic dish that originated in the southwestern United States, where green chilies are abundant and the climate is warm. The flavors are bold and rich, with a perfect balance of heat and spice.

My family loves it, and it’s always a hit at our gatherings. I’ve experimented with many recipes over the years, but this one remains my go-to. The key to making a great green chili is to use high-quality ingredients, especially the chilies themselves.

Fresh, roasted chilies have a depth of flavor that canned or frozen ones can’t match. I like to roast them myself, using a combination of jalapenos, Anaheim peppers, and Hungarian hot wax peppers for a nice balance of heat and sweetness. The slow-cooked flavor that develops from roasting the chilies is unmatched by any other method.

I also add in some beef broth for added moisture and depth of flavor. This recipe is perfect for a weeknight dinner or a special occasion like a holiday gathering or birthday party. It’s easy to make in large quantities, so feel free to scale up if you need to feed a crowd.

My kids love helping me in the kitchen, especially when we’re making this recipe – it’s one of their favorites too! We always have leftovers, which is great because it reheats beautifully for lunch the next day or as a quick snack after school. I’ve even made it for potlucks and parties, where it’s always devoured quickly by everyone in attendance.

Best Green Chili

Best Green Chili

4.5 from 1584 votes

This hearty green chili is made with tender pork, roasted tomatillos, and a blend of green chiles for a rich, tangy flavor. It is simmered low and slow to develop deep layers of heat and smokiness.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

2 lbs pork shoulder, cut into 1-inch cubes
1 tbsp vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 lb tomatillos, husked and halved
2 poblano peppers, seeded and chopped
2 jalapeno peppers, seeded and minced
1 can (4 oz) diced green chiles
4 cups chicken broth
1 tsp ground cumin
1 tsp dried oregano
Salt and black pepper to taste
1/4 cup chopped fresh cilantro

For Garnish

Sour cream
Shredded cheddar cheese
Fresh lime wedges

👨‍🍳Directions

1Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2Add the pork cubes in a single layer and sear for 4 to 5 minutes per side until deeply browned.
3Remove the pork to a plate and set aside.
4Reduce the heat to medium and add the diced onion to the pot.
5Cook for 5 to 6 minutes, stirring occasionally, until the onion is softened and translucent.
6Add the minced garlic and cook for 1 minute until fragrant.
7Place the halved tomatillos on a baking sheet and broil for 5 to 7 minutes until charred and softened.
8Transfer the tomatillos to a blender along with the poblano and jalapeno peppers, then puree until smooth.
9Return the browned pork to the pot and pour in the tomatillo-pepper puree.
10Add the diced green chiles, chicken broth, cumin, and oregano, then stir to combine.
11Bring the mixture to a boil over high heat, then reduce to low and simmer uncovered for 1 hour and 15 minutes, stirring occasionally, until the pork is fork-tender and the chili has thickened.
12Season the chili with salt and black pepper to taste, then stir in the chopped cilantro.
13Serve hot in bowls with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a squeeze of fresh lime juice.

🔧Equipment

Large Dutch oven or heavy pot
Blender or immersion blender
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 15g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a milder chili, remove the seeds from the jalapenos and poblanos. The chili can be made a day ahead and reheated, as the flavors deepen overnight. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Best Green Chili Works

This best green chili recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. The flavors are bold and rich, with just the right amount of heat from the roasted chilies.

You can serve it over rice or with some crusty bread on the side; either way, it’s sure to be a hit! For storage ideas, consider freezing individual portions or refrigerating leftovers for later use.

❓ Frequently Asked Questions About Green Chili

Q1: What kind of chilies should I use?

In this recipe, I recommend using a combination of fresh jalapenos, Anaheim peppers, and Hungarian hot wax peppers for their unique flavor profiles.

Q2: Can I use canned or frozen chilies instead?

While you can use canned or frozen chilies as a substitute, they won’t provide the same depth of flavor as fresh roasted ones.

Q3: How long does this recipe take to make?

This recipe can be prepared in about 30 minutes; however, if you want to make it even more flavorful, let it simmer for at least 2 hours.

Q4: Can I adjust the level of heat in this recipe?

Absolutely! If you prefer milder flavors, reduce the number of hot peppers used or omit them altogether.

Q5: Can I store leftover green chili in the refrigerator?

Yes! Leftover green chili can be stored in an airtight container in the refrigerator for up to 3 days; simply reheat it when you’re ready to serve.

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