Green Chili Recipe


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Green Chili is perfect for the upcoming fall days, football games, and other cold weather festivitiesMade 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 stew in a white bowl. Garnished with sour cream, cilantro, green onions, and a slice of lime.

What is Green Chili?

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.

Green chili ingredients on a cutting board with the pork on the side in a glass bowl.

How to Make Green Chili

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.

  1. Broil tomatillos until golden. Sear pork shoulder in a bit of olive oil.
  2. Blend sauce ingredients (per recipe below).
  3. Simmer until pork is melt in your mouth tender.

Overview of brown pork and onions in a pot.

What to Serve With Chili

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!

A hand full of crushed tortilla chips add automatic crunch!

Close up of a pot full of authentic green chili soup.

Reheating Green Chili

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.

  • Refrigerate: Leftover green chili will keep in the fridge about 4 days. Reheat on the stovetop or in the microwave.
  • Freeze: Freeze in individual portions for lunches or meals for one in freezer bags or tightly sealed containers. Defrost in the refrigerator overnight and reheat on the stovetop or in the microwave.

More Mexican Inspired Soups

5 from 1 vote
Review Recipe

Green Chili

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6
Author Holly Nilsson
Course Soup
Cuisine Mexican
Green Chili is perfect for the upcoming fall days, football games, and other cold weather festivities! 

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

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Instructions

  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.

Recipe Notes

This will thicken into a stew like consistency. You can add a little more stock until to reach desired consistency.
Nutrition Information
Calories: 571, Fat: 25g, Saturated Fat: 7g, Cholesterol: 186mg, Sodium: 729mg, Potassium: 1492mg, Carbohydrates: 21g, Fiber: 5g, Sugar: 10g, Protein: 63g, Vitamin A: 803%, Vitamin C: 26%, Calcium: 105%, Iron: 6%

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

Keyword Green Chili
A serving of green chili in a white bowl.
A serving of green chili in a white bowl.
Top image - a bowl of green chili. Bottom image - cubed pork in a white pot.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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