mexican green chili recipe
The Best mexican green chili recipe
I’m so excited to share with you my family’s favorite Mexican green chili recipe. This hearty, comforting dish is a staple in our household, and for good reason – it’s easy to make, packed with flavor, and perfect for any occasion.
Whether we’re gathering the whole family together for a Sunday dinner or just need a quick, satisfying meal for our kids after school, this recipe always hits the spot. And the best part?
It’s ridiculously easy to make ahead of time and freeze for later, making it a great option for busy families like mine. I first discovered this recipe on a trip to New Mexico with my husband, where we fell in love with the state’s rich cultural heritage and the incredible food that came with it.
This particular recipe has been passed down through generations of my husband’s family, who brought it back from their own travels to Mexico. Over the years, we’ve tweaked it slightly to suit our tastes – adding a bit more cumin here, some diced onions there – but the core of the recipe remains the same: tender chunks of beef or pork in a rich, spicy broth made with roasted green chilies.
It’s truly a taste of home, and I’m thrilled to be able to share it with all of you today. As I sit here typing out this post, I can almost smell the aroma wafting from my slow cooker as I prepare this very recipe for tonight’s dinner.
My kids are practically drooling in anticipation (yes, they’re THAT excited), and I know you’ll be too once you try it for yourself.
Mexican Green Chili
This Mexican Green Chili recipe is a hearty and flavorful stew made with tender pork, green chiles, and a blend of aromatic spices. It’s perfect for a comforting meal on a cold day, and it’s easy to prepare.
🥘Ingredients
For the Green Chili
For the Garnish
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mexican Green Chili Works
This Mexican green chili recipe has been a staple in our household for years – it’s always a crowd-pleaser at family gatherings and easy enough for even the pickiest eaters (ahem, my kids) to enjoy.
As an added bonus, it freezes beautifully so we can enjoy it all year round.
To store leftovers safely for up to three months without compromising on flavor or texture: let cool completely before transferring it to an airtight container; refrigerate within two hours; freeze within one week; thaw frozen chili overnight in refrigerator; reheat gently over low heat until warmed through.
❓ Frequently Asked Questions About Mexican Green Chili
Q: What is Mexican green chili?
Mexican green chili is a traditional dish that originated in New Mexico and northern Mexico. It’s made with roasted green chilies (either Anaheim or Poblano peppers) that are pureed into a rich, slightly sweet paste.
Q: Can I use fresh green chilies instead of roasted ones?
No! While fresh green chilies have their own unique flavor and texture, they’re not suitable for this recipe because they’re too watery and don’t have enough depth of flavor.
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 fresh Anaheim or Poblano peppers on a baking sheet lined with parchment paper. Roast them in the oven until charred and blistered (about 20-25 minutes). Let them cool before peeling off their skins and pureeing them in a blender or food processor.
Q: Can I make this recipe vegetarian?
Absolutely! Simply omit the ground beef or pork and add an extra can of diced tomatoes to compensate for the lack of meat.
Q: How long does this recipe take to prepare?
This recipe is actually quite quick to prepare – about 30 minutes total if you use store-bought roasted chilies! If you choose to roast your own chilies from scratch (which is totally worth doing if you have the time), plan on an additional hour or so to get them ready.
