good green chili recipe

Written ByJenny Smyth Posted on
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The Best good green chili recipe

I’ve been making this good green chili recipe for years, and it’s always a hit with my family. The origin of green chili is rooted in the American Southwest, where it’s a staple in many Mexican and Native American cuisines. The dish is typically made with roasted green chilies, garlic, and a blend of spices that give it a unique flavor and aroma.

When I’m feeling under the weather, there’s nothing like a warm bowl of good green chili to soothe my soul. It’s also a great way to get my kids to eat their vegetables – they love the way the chilies add a burst of flavor to their favorite meals. One of the key techniques in making good green chili is roasting the chilies over an open flame or in the oven.

This brings out their natural sweetness and gives them a deep, rich flavor that’s hard to replicate with store-bought chilies. I like to use fresh, high-quality ingredients whenever possible, but if you’re short on time or can’t find the right type of chilies, frozen or canned options can work just as well. This recipe makes a big batch of chili that’s perfect for feeding a crowd or freezing for later use.

It’s also incredibly versatile – I like to serve it over rice, with some crusty bread on the side, or even as a topping for tacos or baked potatoes. One of the best things about good green chili is its health benefits. The chilies are packed with antioxidants and anti-inflammatory compounds that can help protect against chronic diseases like heart disease and cancer.

And because it’s made with so many vegetables and lean protein sources, it’s also very low in calories and fat.

Good Green Chili

4.7 from 1865 votes

A hearty and flavorful green chili made with tender chunks of pork, roasted green chiles, and a rich broth. This comforting stew is perfect for a chilly day and gets its vibrant color from fresh tomatillos and cilantro.

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
2 tbsp vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 lb fresh tomatillos, husked and quartered
4 cups chicken broth
2 cans (4 oz each) diced green chiles
1 tsp ground cumin
1 tsp dried oregano
Salt and black pepper to taste
1/2 cup chopped fresh cilantro
Juice of 1 lime

👨‍🍳Directions

1Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
2Add the pork cubes in a single layer and cook for 5 to 7 minutes, turning occasionally, until all sides are deeply 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 4 to 5 minutes, stirring frequently, until the onion is soft and translucent.
6Add the minced garlic and cook for 1 minute more until fragrant.
7Add the quartered tomatillos and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and release their juices.
8Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
9Return the browned pork to the pot along with the diced green chiles, ground cumin, and dried oregano.
10Stir to combine, then bring the mixture to a boil over high heat.
11Reduce the heat to low, cover the pot, and let it simmer for 1 hour to 1 hour 15 minutes, until the pork is fork-tender.
12Remove the pot from the heat and stir in the chopped cilantro and lime juice.
13Taste the chili and season with salt and black pepper as needed.
14Serve hot with warm tortillas or over rice.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 90mg🧂Sodium: 850mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 35g

📝Notes

For a milder chili, use mild green chiles. If you prefer more heat, add a diced jalapeno or serrano pepper along with the onion. The chili tastes even better the next day after the flavors meld.

Watch Video Of How Good Green Chili Works

This good green chili recipe is always a hit at family gatherings and potlucks – everyone loves its rich flavor and hearty texture.

And because it’s so easy to make ahead of time, it’s perfect for busy weeknights when we need something quick but satisfying.

One of my favorite ways to serve it is over rice with some crusty bread on the side; another great option is as a topping for tacos or baked potatoes.

❓ Frequently Asked Questions About Good Green Chili

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

For this recipe, you’ll want to use fresh or frozen green chilies. If you can’t find those, you can substitute in some Anaheim or Poblano peppers. Just be sure to adjust the level of heat accordingly!

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

Yes! In fact, this recipe is perfect for slow cooking. Just brown the onions and garlic before adding everything else to the pot.

Q: How do I store leftover chili?

Leftover chili can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Q: Can I make this recipe vegetarian?

This recipe is already vegetarian-friendly! If you want to make it vegan, just swap out the ground beef for some tempeh or seitan.

Q: What kind of spices should I use in this recipe?

The spices you choose will depend on your personal taste preferences! Some popular options include cumin, oregano, and cayenne pepper.

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