Green Chili Recipes

Green Chili is perfect for the upcoming fall days, football games, and other cold weather festivities! Made with a warm combination of green chilis, tart tomatillos, and tender pork shoulder, this satisfying dish is filled with flavor.

When it comes to a great stew recipe, cooking low and slow is the best way to get loads of flavor and and tender chunks of meat!

Green chili is a delicious pork stew (and very different than our traditional beef and bean chili recipe). Green chiles, tomatillos, onions and cilantro are all blended to create a fabulous base for this recipe. Going into the pot it’s a bright green but it turns a beautiful golden color as it cooks.

PORK for Green Chili: The pork used in this recipe is a pork shoulder, the same melt in your mouth cut of meat that is used for pulled pork and Pork Carnitas.

You want a fattier cut of pork (even pork steaks work) as lean cuts like pork tenderloin will dry out and become tough.

This green chili recipe takes a bit of time but most of it is hands off spent simmering. Broiling the tomatillos adds an extra layer of flavor but you can also cook them along with the onion or skip broiling if you’re short on time.

Like most chili recipes, this is great with toppings! Chili toppers we love include sour cream, jalapenos, green onions and slices of lime.

Green chili stew is a meal unto itself but it’s really great with tortillas and of course bread for dipping! Dinner rolls, Garlic Bread or thick slabs of French bread are great for dipping and soaking, but flour tortillas are the standard if you want to keep it real!

Green chili is one of those recipes that that freezes and reheats beautifully! Adjust the flavors by adding a few more chopped green chilis, jalapeños, and some extra salt and pepper to taste.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Green Chili Recipe

Green Chili is perfect for the upcoming fall days, football games, and other cold weather festivities!

Prep: 20min

Total: 260min

Serving Size: 1 serving

Nutrition Facts: calories 571 kcal, Carbohydrate 21 g, Protein 63 g, Fat 25 g, Saturated Fat 7 g, Cholesterol 186 mg, Sodium 729 mg, Fiber 5 g, Sugar 10 g, servingSize 1 serving

Ingredients:

• 4 pounds boneless pork butt (extra fat trimmed, cut into 1-inch chunks,)
• salt & black pepper (to taste)
• 4 tablespoons olive oil (divided)
• 1 medium yellow onion (diced)
• 1 pound tomatillos (husked and quartered)
• 12 ounces canned (or frozen) green chilies (diced, not drained )
• 2 cups cilantro (packed, leaves and stems)
• 4 garlic cloves
• 2 jalapenos (seeded)
• 1 tablespoon dried oregano
• 2 teaspoons cumin
• 4 cups chicken stock (divided)
• 15 ounces fire-roasted tomatoes (diced)

Instruction:

1. Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.
2. Season pork with salt and black pepper.
3. Heat 1 tablespoon oil in a large soup pot over medium-high heat.
4. When the oil is hot add half the pork to the pot and brown. Add remaining tablespoon of olive oil and brown remaining pork. Set aside.
5. Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.
6. In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.
7. Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.
8. Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.
9. Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.
10. Serve hot and optionally top with sour cream, minced cilantro or tortilla strips.

Chili Verde (Colorado Green Chili)

Chile Verde – a favorite in Colorado – gains its rich green color from small, firm and tart tomatillos. Pork shoulder is slowly cooked until tender in the verdant broth – thinner than some bean-and-beef-based chilis – and has subtle heat thanks to milder Anaheim chiles. Serve the chili with tortilla chips and lime wedges after the flavors have concentrated.

Prep: 0 30min0

Total: 0 2 0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 561, Fat 40g, Saturated Fat 11g, Carbohydrate 20g, Fiber 3g, Sugar 8g, Protein 32g, Cholesterol 112mg, Sodium 1102mg

Ingredients:

• 3 Anaheim chiles
• 1/4 cup vegetable oil
• 2 pounds boneless pork shoulder, cut into rough 1-inch chunks
• Kosher salt and freshly ground black pepper
• 1 teaspoon whole cumin seeds
• 1 medium yellow onion, cut into small dice
• 1/2 cup finely chopped fresh cilantro with tender stems
• 6 cloves garlic, minced
• 1 tablespoon all-purpose flour
• One 16-ounce can crushed tomatillos
• 4 cups chicken stock
• Tortilla chips and lime wedges, for serving

Instruction:

1. Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it’s ok). Chop.
2. Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.

Sam’s No.3 Kickin’ Green Chili

Prep: 0 10min0

Total: 0 1h10min0

Yield: 5 quarts

Serving Size: 1 of 50 servings

Nutrition Facts: servingSize 1 of 50 servings, calories 131, Fat 9g, Saturated Fat 5g, Carbohydrate 6g, Fiber 1g, Sugar 2g, Protein 7g, Cholesterol 32mg, Sodium 205mg

Ingredients:

• 25 fresh Anaheim green chiles or five 4 1/2-ounce cans green chiles
• 3 sticks (12 ounces) butter or margarine, plus more for sauteing pork
• 3 pounds pork, cut into 1/2-inch cubes
• 2 large white onions, cut into 1/2-inch dice
• 1 tablespoon plus 1 teaspoon salt
• 1 3/4 teaspoons ground black pepper
• 1 3/4 tablespoons ground dry mustard powder
• 2 teaspoons dried oregano
• 2 teaspoons granulated garlic
• 6 large tomatoes, cut into 1/2-inch dice
• Two 14 1/2-ounce cans diced tomatoes
• 3 fresh jalapenos, diced, optional for added heat
• 1 cup flour

Instruction:

1. If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
2. Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
3. After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
4. In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
5. Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
6. Let stand 5 minutes and serve in a bowl or smothered!

Chili Verde Recipe – Easy Pork & Tomatillo Stew – How to Make Green Chili

FAQ

What is the difference between chili verde and green chili?

What to do with green chillies?

What is green chili good on?

What’s the difference between Colorado green chili and New Mexico green chile?