best green chili recipe

Written BySheba G Updated On
best green chili recipe
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The Best best green chili recipe

I’m so excited to share with you my family’s favorite green chili recipe, passed down from my grandmother. This hearty, comforting dish is a staple in our household, especially during the cold winter months. The rich flavors and velvety texture of the chili are simply irresistible.

I remember as a child, my mom would make a huge batch of this chili on Sundays and we’d all gather around the dinner table, eager to dig in. It’s a tradition that continues to this day, and I’m thrilled to be able to share it with you. The best part about this recipe is its versatility.

You can serve it over rice, with some crusty bread on the side, or even as a dip for tortilla chips. It’s also incredibly easy to customize to your taste. If you like it milder, simply omit the jalapenos or reduce the amount of cayenne pepper.

If you prefer it spicier, add more hot sauce or red pepper flakes. One of the key techniques to making great green chili is using high-quality ingredients. I swear by using fresh Anaheim and poblano peppers, which give the chili its signature flavor and texture.

Don’t skimp on the meat either – use ground beef or pork for a rich, meaty flavor that will leave everyone wanting more. My family loves this recipe because it’s not only delicious but also incredibly nutritious. Packed with protein, fiber, and vitamins from the peppers and tomatoes, this chili is a true comfort food that warms both body and soul.

Whether you’re looking for a quick weeknight dinner or a special occasion dish for your next gathering, this green chili recipe is sure to become a new favorite in your household.

Best Green Chili

Best Green Chili

4.6 from 1327 votes

A hearty and flavorful green chili made with tender chunks of pork, roasted green chiles, and a rich, savory broth. This comforting dish is perfect for a cold day and gets even better the next day.

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 tablespoons vegetable oil
1 large yellow onion, chopped
4 cloves garlic, minced
2 (4 oz) cans diced green chiles
1 (28 oz) can tomatillos, drained and chopped
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
1/2 cup sour cream (optional, for serving)
Fresh cilantro, chopped (for garnish)

👨‍🍳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 sear for 4 to 5 minutes per side until deeply browned on all sides.
3Remove the pork to a plate and set aside.
4Reduce the heat to medium and add the chopped onion to the pot.
5Cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and translucent.
6Add the minced garlic and cook for 1 minute more until fragrant.
7Stir in the diced green chiles, chopped tomatillos, ground cumin, and dried oregano.
8Cook for 2 to 3 minutes, stirring constantly, until the mixture is well combined and aromatic.
9Return the browned pork to the pot and pour in the chicken broth.
10Bring the chili to a boil over high heat, then reduce the heat to low, cover, and simmer for 1 hour to 1 hour 15 minutes, until the pork is fork-tender.
11If you prefer a thicker chili, whisk the flour with 1/4 cup of cold water to form a slurry, then stir it into the pot during the last 15 minutes of cooking.
12Taste the chili and season with salt and black pepper as needed.
13Ladle the chili into bowls and top each serving with a dollop of sour cream and a sprinkle of fresh cilantro.
Serve hot.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For a milder chili, use mild green chiles and remove seeds from the tomatillos. This chili freezes well for up to 3 months.

Watch Video Of How Best Green Chili Works

This green chili recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special occasion dish for your next gathering. The best part?

It’s incredibly easy to make and customize to your taste. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Green Chili

Q: What is green chili?

Green chili is a type of stew originating from New Mexico that typically consists of roasted green chilies, meat (usually beef or pork), and aromatic spices.

Q: What makes this recipe unique?

This recipe stands out from other green chili recipes due to its use of high-quality ingredients like fresh Anaheim and poblano peppers.

Q: Can I customize this recipe to suit my taste?

Yes! This recipe allows for flexibility in terms of spice level and ingredient choice.

Q: Is this recipe suitable for vegetarians?

No, this recipe includes ground beef or pork as primary ingredients.

Q: Can I store leftover chili in the fridge or freezer?

Yes, leftover chili can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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