Easy Green Chili Recipe – The Wholesome Maven

Looking for a delicious and hearty dish to warm you up on a cold winter night? Look no further than this Green Chili Recipe! Made with tender chunks of pork, flavorful green chiles, and a blend of flavorful and delicious spices, this dish is sure to become a new favorite.

Whether you serve it with rice or tortillas or enjoy it on its own, this green chili recipe is the flavor that will satisfy your hunger and warm your soul. So gather your ingredients and prepare to cook up a delicious and comforting meal!

What is green chili?

Green chili, also known as chile verde, is a traditional Mexican dish. Green chili is also a popular dish in the Southwestern United States, particularly in states like Colorado and New Mexico.

It’s usually made with diced or shredded pork cooked in an aromatic broth made with green chilies, garlic, onions, and spices. The green chillies used can be either fresh or canned and may have different flavors depending on the type of chilies used. It can be eaten as a stew or as a topping on tacos, burritos, and other Mexican recipes.

Ingredients in green chili

• olive oil – divided for roasting vegetables and cooking pork tenderloin
• Poblano peppers – Fresh peppers (more traditional) can be hard to come by, so grab some poblanos instead, which taste pretty similar.
• Jalapeno chilli – Feel free to leave some seeds in if you like an extra kick
• White Onion – Quartered for roasting
• Garlic – no pre-cutting necessary before frying. You will cut them after frying.
• pork tenderloin – Traditional recipes use pork shoulder, but I shorten the cooking time by using pork tenderloin instead.
• chicken broth/stock – see notes below for vegan recipe (substitute broth and pork)
• tomatillo salsa – also called Salsa Verde (try my homemade recipe here!). A hack, as fresh tomatillos are not widely available
• Canned chilies – In a 4 oz can. Available at most grocery stores (Whole Foods and Trader Joe’s both carry them). You can also buy them here.
• corn grits – You can use it fresh or frozen (no need to thaw). You can use canned cornmeal instead if you can find it.
• Dried herbs + spices – Oregano, cumin, salt and pepper
• Fresh coriander – feel free to omit if you don’t like coriander
• lime – Juice of 1 lime + more for toppings (see below).

How to make this Green Chili Recipe

STEP 1: FRIED VEGETABLES

Preheat oven to 425 degrees F. Place the poblano peppers, jalapeno peppers, white onion, and garlic cloves on a baking sheet. Drizzle with 1 tbsp oil and season with salt. Roast for 15-20 minutes or until the peppers and onion are golden brown and soft. Remove from oven and allow to cool.

STEP 2: CUT VEGETABLES

Dice the peppers and onion and chop the garlic into bite-sized pieces and set aside.

STEP 3: COOKING PORK

Heat a large Dutch Oven or saucepan on the stovetop over medium-high heat and add the remaining tablespoon of olive oil. Place the pork pieces in the Dutch Oven and fry on all sides (approx. 3-5 minutes). Note: Pork is not cooked through, just browned.

STEP 4: ADD VEGETABLES + COOKING

To Dutch Oven, combine chopped veggies, chicken broth, tomatillo salsa, canned chilies, corn, oregano, cumin, salt and pepper. Bring to a boil and then bring to a simmer and cook, uncovered, for 40-50 minutes or until the pork breaks apart and the chili has thickened. Using two forks on the side of the pot, shred the pork tenderloin (or remove it entirely and shred on a cutting board before adding it back in). Add coriander and lime juice.

Serve immediately with optional toppings (see below).

What to serve with green chili

Sour cream/Greek yogurt – add a scoop of sour cream (or Greek yogurt) to your bowls!

lime wedges – For an extra spicy kick!

Cheddar cheese – Or any other preferred cheese.

tortilla chips – store bought or homemade. If using homemade, shred into strips.

avocado – sliced ​​or diced onto your bowls.

coriander – Add extra cilantro or omit your green chili recipe altogether.

Make it vegan

This green chili recipe can easily be made vegan or vegetarian by substituting vegetable broth for the chicken broth and substituting a can of rinsed and drained black beans for the pork.

storage + rewarming

storage– You can store your leftover green chili in an airtight container in the fridge for up to 5 days.

warm up – Reheat your leftovers in the microwave or on the stove top, as you prefer.

Freeze – You can also store your leftover green chili in the freezer. Divide into an airtight container, label, then store in the freezer for up to 3 months. Thaw overnight in the fridge or several hours on the counter. Reheat in the microwave or on the stovetop as you prefer.

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