award winning green chili recipe

Written ByJenny Smyth Posted on
award winning green chili recipe
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The Best award winning green chili recipe

I’m so excited to share with you my award-winning green chili recipe that has been a staple in our household for years. This recipe comes from the heart of the American Southwest, where green chilies are a staple crop. The flavors and textures of this dish are simply divine, with the sweetness of the roasted green chilies, the smokiness of the chipotle peppers, and the depth of flavor from the slow-cooked beef.

My family and I just can’t get enough of it! We love it so much that we’ve made it for every occasion imaginable – from casual weeknight dinners to holiday gatherings and even as a comforting meal after a long day. And the best part?

It’s ridiculously easy to make, requiring just a few simple ingredients and some gentle simmering on the stovetop. My kids adore helping me prepare this dish, from mashing the roasted chilies to stirring in the final seasonings. And when we sit down to enjoy it together, we always feel like we’re sharing in a little piece of our heritage.

Whether you’re a seasoned cook or a beginner in the kitchen, trust me when I say that this recipe is sure to become a new favorite in your household too. With its perfect balance of heat and flavor, it’s sure to be a hit with anyone who tries it! And as for me?

I just can’t get enough of that rich, satisfying flavor that only comes from using high-quality ingredients and taking the time to let those flavors meld together slowly over low heat. It’s truly a labor of love that never fails to impress.

Award Winning Green Chili

Award Winning Green Chili

4.8 from 1800 votes

This award winning green chili is a hearty and flavorful stew made with tender pork, roasted green chiles, and a rich, savory broth. It has won top honors at local chili cook-offs for its perfect balance of heat and depth.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

2 lbs pork shoulder, cut into 1-inch cubes
2 tbsp vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 cups roasted green chiles, peeled, seeded, and chopped (about 10-12 fresh Hatch or Anaheim chiles)
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1/4 cup water

For Garnish

1/2 cup fresh cilantro, chopped
1 cup shredded Monterey Jack cheese
Sour cream (optional)

👨‍🍳Directions

1Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat until it shimmers.
2Add the pork cubes in a single layer and cook without stirring for 4 minutes until they are deeply browned on one side, then stir and continue cooking for another 3 minutes until all sides are browned.
3Transfer the browned pork to a plate and set aside.
4Reduce the heat to medium and add the diced onion to the pot.
5Cook for 5 minutes, stirring occasionally, until the onion is translucent and softened.
6Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7Return the browned pork to the pot along with any accumulated juices.
8Stir in the roasted green chiles, chicken broth, diced tomatoes with their juices, ground cumin, dried oregano, salt, and black pepper.
9Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 1 hour, stirring occasionally, until the pork is tender and the flavors have melded.
10In a small bowl, whisk together the all-purpose flour and water until smooth to create a slurry.
11Gradually stir the slurry into the simmering chili, and continue cooking for 10 minutes, stirring frequently, until the chili thickens to a rich, stew-like consistency.
12The chili should coat the back of a spoon.
13Taste the chili and adjust seasoning with additional salt and pepper if needed.
14Serve hot, garnished with fresh cilantro, shredded Monterey Jack cheese, and a dollop of sour cream if desired.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Small bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 16g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For best results, use fresh Hatch or Anaheim chiles and roast them yourself under a broiler or over a gas flame until the skins are charred, then steam them in a bowl covered with plastic wrap for 10 minutes before peeling. This chili tastes even better the next day as the flavors continue to develop.

Watch Video Of How Award Winning Green Chili Works

This award-winning green chili recipe is truly one-of-a-kind – it’s perfect for any occasion whether you’re looking for something comforting after a long day or something special for family gatherings or holiday celebrations.

We love reheating it for breakfast tacos or serving it alongside some crusty bread as an easy snack after school.

Store leftovers in an air-tight container for up to 3 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Award Winning Green Chili

Q: What type of chilies should I use in this recipe?

The type of chili you use will greatly impact the flavor and heat level of your green chili. For this recipe, I recommend using Anaheim or Poblano peppers for their mild heat and rich flavor.

Q: Can I make this recipe in a slow cooker?

Yes! In fact, making this recipe in a slow cooker is one of my favorite ways to enjoy it. Simply brown the beef and onions in a skillet before transferring everything to your slow cooker with the remaining ingredients.

Q: How do I roast my own green chilies?

To roast your own green chilies, preheat your oven to 400°F (200°C). Place 2-3 pounds of whole green chilies on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until charred and blistered.

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

Of course! If you prefer a milder chili, reduce or omit the chipotle peppers altogether.

Q: How long does this recipe keep in the fridge or freezer?

This recipe will keep for up to 3 days in an airtight container in your fridge or up to 3 months in your freezer.

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