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 served in a white bowl

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.

Overhead shot of Green Chili recipe ingredients

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.

Overhead shot of cooked pork in a bowl

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!

Green Chili in a big white pot

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

Green Chili served in a white bowl
4.93 from 26 votes
Review Recipe

Green Chili

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


  • 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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  • Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.
  • Season pork with salt and black pepper.
  • Heat 1 tablespoon oil in a large soup pot over medium-high heat.
  • 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.
  • Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.
  • In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.
  • 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.
  • Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.
  • Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.
  • 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, Carbohydrates: 21g, Protein: 63g, Fat: 25g, Saturated Fat: 7g, Cholesterol: 186mg, Sodium: 729mg, Potassium: 1492mg, Fiber: 5g, Sugar: 10g, Vitamin A: 803IU, Vitamin C: 26mg, Calcium: 105mg, Iron: 6mg

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

Keyword Green Chili
Course Soup
Cuisine Mexican
Green Chili in a white bowl with a title
Green Chili in a bowl with a title
Green chili in a bowl and in a pot with a title
About the author


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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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Recipe Rating


  1. I love your recipes, here in NM I would add frozen hot green chili instead of jalapeno and medium to large chunks of potatoes. I also put porkchop meat, just cut the meat off of bone instead of having alot of fat or muscle. Pork chop meat is used in posole as well.

  2. Great recipe that I would make again. I don’t like a lot of heat and this was just right. Flavor was great but it was a little too tangy for me. Is that from the tomatillos? I did brown them under the broiler. Should I use fewer tomatillos next time?4 stars