Green Chili
This hearty New Mexican-style green chili is a soul-warming stew featuring tender chunks of pork simmered in a vibrant, smoky sauce made from roasted green chiles. Perfect for ladling over burritos, enchiladas, or enjoying as a comforting bowl on its own, this authentic dish brings the flavors of the Southwest to your table with a perfect balance of heat and savory depth.
Equipment
- Large Dutch oven or heavy pot 6-8 quart capacity
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
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
For Serving
- warm flour tortillas
- sour cream
- shredded cheese
- fresh cilantro chopped
- lime wedges
Instructions
- 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.
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.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 12gProtein: 32gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 95mgSodium: 650mgPotassium: 680mgFiber: 2gSugar: 4gVitamin A: 8IUVitamin C: 45mgCalcium: 4mgIron: 15mg
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