Green chili is one of those dishes that fills your kitchen with the most amazing smells while it bubbles away on the stove.
This Green Chili brings together tender pork shoulder, bright tomatillos, and roasted poblano peppers in a way that’s both comforting and packed with flavor.
I first made this recipe on a cool autumn evening when I wanted something hearty but different from my usual beef-based chilis.
The tangy tomatillo sauce was a revelation, and the pork became so tender it practically melted in my mouth.
The best part about this recipe is how simple it is to put together. You don’t need any special equipment or hard-to-find ingredients, just good quality pork and fresh vegetables.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 2 hours |
| Total Time | 2 hours 20 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Green Chili
This green chili is different from traditional red chilis in all the best ways. The tomatillos give it a bright, tangy flavor that wakes up your taste buds instead of weighing you down.
The pork shoulder becomes incredibly tender after simmering in the flavorful broth. Each bite is packed with smoky poblano peppers and just the right amount of heat from the jalapeños.
You might also enjoy: Turkey Chili Recipe
Here’s what makes this recipe special:
- The tomatillos create a naturally tangy base that’s lighter than tomato-based chilis
- Roasted poblano peppers add smoky depth without overwhelming heat
- Pork shoulder becomes fall-apart tender and absorbs all the delicious flavors
- It comes together in one pot, making cleanup a breeze
- The leftovers taste even better the next day as the flavors continue to develop
- You can easily adjust the spice level to suit your preferences
Ingredients
This recipe uses fresh, simple ingredients that come together to create incredible flavor.
The combination of tomatillos and green chiles is what gives this dish its signature tangy, bright taste.
- 3 pounds pork shoulder, cut into 1-inch cubes
- 2 pounds tomatillos, husked and rinsed
- 3 poblano peppers, roasted and chopped
- 2 jalapeño peppers, seeded and chopped
- 1 large onion, diced
- 6 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Kitchen Equipment Needed
You won’t need any fancy gadgets to make this green chili. Just a few basic kitchen tools that you probably already have in your cabinets.
- Large Dutch oven or heavy-bottomed pot
- Sharp knife and cutting board
- Blender or food processor
- Tongs for turning meat
- Wooden spoon for stirring
- Measuring cups and spoons
This pairs beautifully with my Buttermilk Cornbread Recipe for a complete meal.
Recommended Products for This Recipe
After making this green chili countless times, I’ve found a few products that really make a difference in the final result.
These aren’t absolutely necessary, but they’ll elevate your cooking experience.
1. Le Creuset Enameled Cast Iron Dutch Oven
This is my go-to pot for any slow-simmered dish like green chili. The heavy bottom distributes heat evenly, preventing hot spots that can burn the meat, and the tight-fitting lid keeps all the moisture locked in.
I’ve had mine for over ten years and it still looks and performs like new.
2. Vitamix High-Performance Blender
A good blender makes all the difference when pureeing the tomatillos and peppers.
This Vitamix creates an incredibly smooth sauce without any chunks, and it’s powerful enough to handle the job in seconds. The variable speed control lets you get exactly the texture you want.
3. Wusthof Classic Chef’s Knife
Cutting 3 pounds of pork into uniform cubes requires a really sharp, well-balanced knife.
This chef’s knife glides through the meat and makes prep work so much faster and safer. The comfortable handle means your hand won’t tire even with all that chopping.
4. Fresh Hatch Green Chiles
If you can get your hands on authentic Hatch green chiles during the season, they’ll take this recipe to the next level.
They have a unique flavor that’s earthier and more complex than regular poblanos. I order them online when they’re not available locally.
Step-by-Step Instructions: How to Make Green Chili
Follow these detailed steps to create the most flavorful green chili. Take your time with each step, especially the browning of the meat, as this builds the foundation of flavor.
1. Prepare the Tomatillos and Peppers
- Remove the papery husks from the tomatillos and rinse them under cold water to remove any sticky residue
- Pat the tomatillos dry with paper towels
- Roast the poblano peppers directly over a gas flame or under the broiler until the skins are blackened and blistered on all sides, turning them every few minutes
- Place the roasted poblanos in a bowl and cover with plastic wrap to let them steam for 10 minutes
- Once cooled, peel off the blackened skin, remove the stems and seeds, and chop the flesh into bite-sized pieces
- Halve the tomatillos if they’re very large to ensure even cooking later
2. Brown the Pork
- Pat the pork cubes completely dry with paper towels, as moisture will prevent proper browning
- Season the pork generously with salt and pepper on all sides
- Heat the vegetable oil in your Dutch oven over medium-high heat until it shimmers
- Working in batches to avoid crowding, add the pork cubes in a single layer
- Let each batch brown undisturbed for 3-4 minutes per side until a deep golden crust forms
- Transfer the browned pork to a plate and set aside
- Don’t skip this step, as the caramelized bits add incredible depth of flavor to the final dish
Read Also: Classic Beef Chili Recipe
3. Sauté the Aromatics
- Reduce the heat to medium and add the diced onion to the pot with all those flavorful brown bits
- Cook the onion for 5-7 minutes, stirring occasionally, until it becomes soft and translucent
- Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn
- Stir in the cumin and oregano, toasting the spices for about 30 seconds to release their essential oils
- Add the chopped jalapeños at this stage if you want more heat distributed throughout the chili
4. Blend the Tomatillo Sauce
- Place the tomatillos in your blender with about 1 cup of the chicken broth
- Blend on high speed until completely smooth, about 30-45 seconds
- The sauce should be a vibrant green color with no visible chunks
- If your blender is small, you may need to work in batches
- Taste the sauce at this point, it should be tangy and slightly tart
5. Combine and Simmer
- Pour the blended tomatillo sauce into the pot with the aromatics
- Add the remaining chicken broth and stir to combine everything
- Return the browned pork and any accumulated juices to the pot
- Add the chopped roasted poblanos
- Bring the mixture to a boil over medium-high heat
- Once boiling, reduce the heat to low and cover the pot with the lid slightly ajar
- Simmer gently for 1.5 to 2 hours, stirring occasionally, until the pork is fork-tender and almost falling apart
- The liquid should reduce slightly and thicken during this time
Another favorite: Slow Cooker Beef Chili Recipe
6. Finish and Adjust Seasoning
- Remove the lid and check the consistency of your chili
- If it’s too thin, increase the heat slightly and simmer uncovered for 15-20 minutes to reduce
- If it’s too thick, add a splash more chicken broth
- Taste and adjust the seasoning with salt and pepper as needed
- Stir in the fresh chopped cilantro just before serving
- Let the chili rest for 5-10 minutes off the heat, which allows the flavors to settle and meld together.
Tips for The Best Green Chili
These tips come from years of making this recipe and learning what works best. They’ll help you avoid common pitfalls and create the most delicious green chili possible.
- Choose pork shoulder with good marbling, as the fat renders during cooking and keeps the meat moist and flavorful
- Don’t rush the browning process, properly seared meat creates a flavor foundation that can’t be replicated any other way
- Roast your own poblanos instead of using canned for much better flavor and texture
- Adjust the number of jalapeños based on your heat preference, removing the seeds reduces spiciness significantly
- Make this a day ahead if possible, the flavors develop and deepen overnight in the refrigerator
- Skim any excess fat from the surface before serving if you prefer a leaner chili
- Add the cilantro at the end to preserve its fresh, bright flavor
For a lighter option, try: Three Bean Chili Recipe
Serving Suggestions
Green chili is incredibly versatile and can be served in so many delicious ways. The tangy, savory flavors pair well with both traditional and creative sides.
This chili is perfect spooned over rice, stuffed into warm tortillas, or served in bowls with your favorite toppings. I love setting up a toppings bar when serving this to guests.
- Top with shredded Monterey Jack or pepper jack cheese, sour cream, diced avocado, and extra fresh cilantro
- Serve alongside warm Cornbread Muffins or tortilla chips for dipping
- Ladle over breakfast burritos or scrambled eggs for a hearty morning meal
- Use as a filling for enchiladas or tamales
- Serve with Mexican rice and refried beans for a complete feast
- Garnish with lime wedges for an extra burst of citrus brightness
- Add a dollop of Cheese Sauce for extra richness
Variations of Green Chili
This recipe is wonderfully adaptable to different tastes and dietary needs. Feel free to experiment and make it your own.
- Chicken Green Chili: Substitute boneless chicken thighs for the pork, reducing the cooking time to about 45 minutes
- Vegetarian Version: Replace the pork with cubed potatoes, white beans, and extra poblanos for a hearty meatless option
- Spicier Chili: Add serrano peppers or leave the seeds in the jalapeños, or stir in some chopped habaneros for serious heat
- Creamy Green Chili: Stir in 1/2 cup heavy cream or sour cream at the end for a richer, creamier texture
- White Bean Green Chili: Add two cans of drained white beans during the last 30 minutes of cooking for extra heartiness
- Slow Cooker Method: Brown the meat and sauté the aromatics, then transfer everything to a slow cooker and cook on low for 6-8 hours
You might also enjoy: Buffalo Chicken Chili Recipe
Storage and Reheating
Proper storage ensures your green chili stays fresh and delicious for future meals. This recipe actually improves with time as the flavors continue to develop.
- Let the chili cool completely before transferring to storage containers
- Store in airtight containers in the refrigerator for up to 5 days
- Freeze in portion-sized containers or freezer bags for up to 3 months
- Remove as much air as possible from freezer bags to prevent freezer burn
- Label containers with the date so you know how long they’ve been stored
- Thaw frozen chili overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if needed
- You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each interval
Nutritional Facts
Per serving (based on 8 servings):
- Calories: 385
- Protein: 32g
- Carbohydrates: 14g
- Fat: 22g
- Fiber: 4g
- Sodium: 420mg
- Vitamin C: 65% DV
- Iron: 18% DV
Note that these values are approximate and will vary based on specific ingredients used and portion sizes.
Health Benefits of Key Ingredients
This green chili isn’t just delicious, it’s also packed with nutritious ingredients that offer real health benefits. The combination of lean protein, vegetables, and spices makes this a well-rounded meal.
Tomatillos are rich in vitamin C and antioxidants that support immune function. They also contain vitamin K for bone health and fiber for digestive wellness.
Poblano Peppers provide capsaicin, which has anti-inflammatory properties and may boost metabolism. They’re also loaded with vitamins A and C.
Pork Shoulder offers high-quality protein, B vitamins for energy production, and essential minerals like zinc and selenium. When trimmed of excess fat, it’s a nutritious protein source.
Garlic has been shown to support heart health and boost immune function. It contains compounds with powerful medicinal properties.
Cilantro is more than just a garnish, it’s packed with antioxidants and may help remove heavy metals from the body.
This recipe works wonderfully alongside my Chicken Stew Recipe for meal prep variety.
FAQs About Green Chili
1. Can I use a different cut of pork?
Yes, but pork shoulder is ideal because of its fat content and connective tissue.
These break down during the long cooking time, creating tender, flavorful meat. Leaner cuts like pork loin will work but may end up dry and tough.
2. What if I can’t find fresh tomatillos?
You can substitute with canned tomatillos in a pinch, though the flavor won’t be quite as bright.
Use two 28-ounce cans, drain them well, and blend as directed in the recipe.
3. How can I make this less spicy?
Remove all the seeds from the jalapeños, or omit them entirely. You can also reduce the number of poblanos and add a bell pepper for more mild sweetness.
The tomatillos provide tang, not heat, so the chili will still taste great.
4. Can I make this in an Instant Pot?
Absolutely! Brown the pork using the sauté function, then add all other ingredients.
Cook on high pressure for 35 minutes with natural release. The texture will be slightly different but still delicious.
5. Why is my green chili watery?
This usually happens if you didn’t reduce the liquid enough during simmering. Remove the lid and cook over medium heat for 15-20 minutes to evaporate excess moisture.
You can also mix a tablespoon of cornstarch with cold water and stir it in to thicken the sauce.
Read Also: Spicy Beef Chili Recipe
Green Chili
Ingredients
- 3 lbs pork shoulder 1.4 kg, cut into 1-inch cubes
- 2 tablespoons vegetable oil 30 ml, divided
- 1 large yellow onion about 1.5 cups or 240g, diced
- 6 cloves garlic minced
- 2 lbs fresh Hatch green chiles 900g, roasted, peeled, seeded, and chopped (or use canned)
- 2 cups chicken broth 480 ml
- 1 cup water 240 ml
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano preferably Mexican oregano
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour 30g, optional for thickening
- warm flour tortillas
- sour cream
- shredded cheese
- fresh cilantro chopped
- lime wedges
Method
- Pat the pork cubes dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Brown pork in batches, about 3-4 minutes per side, then transfer to a plate.
- Add remaining oil to the pot and sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant.
- Stir in cumin, oregano, salt, and pepper, cooking for 30 seconds. If using flour, sprinkle it over the onions and stir for 1 minute.
- Add chopped green chiles, chicken broth, and water. Return pork to pot with any accumulated juices and bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally, until pork is tender and easily shreds with a fork.
- Taste and adjust seasoning with additional salt and pepper as needed. Serve hot with desired toppings.
Nutrition
Notes
- Hatch chiles are traditional, but you can substitute Anaheim or poblano peppers. Adjust heat level by adding jalapeños or serrano peppers.
- Canned green chiles (4-5 cans of 4 oz each) work well as a time-saver, though fresh roasted chiles provide better flavor.
- For thicker chili, mash some of the pork against the pot with a wooden spoon or add the optional flour.
- This recipe freezes beautifully for up to 3 months. Store in airtight containers and thaw overnight in the refrigerator.
- Leftovers improve in flavor and keep refrigerated for up to 5 days.
- Pork butt or pork shoulder work equally well. Look for meat with good marbling for maximum tenderness.
- For a shortcut, use a pressure cooker or Instant Pot: brown meat using sauté function, then cook on high pressure for 35 minutes with natural release.
- Traditional New Mexican green chili is brothier than Texas-style chili con carne. Don’t expect a thick, bean-filled chili.
- Serve over enchiladas, burritos, scrambled eggs, or with warm tortillas and pinto beans for an authentic experience.
- Mexican oregano has a different flavor profile than Mediterranean oregano and is worth seeking out at Latin markets.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Green Chili has become a staple in my kitchen, especially during the cooler months when I crave something warming and satisfying.
The bright, tangy flavors from the tomatillos and roasted poblanos make it stand out from traditional red chilis.
I hope you’ll give this recipe a try and experience how simple ingredients can come together to create something truly special.
Don’t forget to let me know how it turns out in the comments below, and feel free to share your favorite ways to serve it.
Recommended:
- Black Bean Chili Recipe
- Smoky Chipotle Chili Recipe
- Texas Style Chili No Beans
- Butternut Squash Chili Recipe
- Beef Stew Recipe
