This green chili recipe 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.
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.
Ingredients
Pork: The pork used in this recipe is a pork shoulder, the same melt-in-your-mouth cut of meat used for pulled pork and Pork Carnitas. I recommend choosing a fattier cut of pork (even pork steaks work), as lean cuts like pork tenderloin will dry out and become tough.
Tomatillos: 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.
Seasonings: Adjust the flavors by adding a few more chopped green chilis, jalapeños, and some extra salt and pepper to taste.
How to Make Green Chili
This green chili recipe takes a bit of time but most is hands-off spent simmering.
- Broil tomatillos until golden.
- Sear pork shoulder in a bit of olive oil.
- Blend sauce ingredients (recipe below).
- Simmer until pork is melt-in-your-mouth tender.
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 great with tortillas or bread for dipping! Dinner rolls, Garlic Bread, and thick slabs of French bread are great for dipping and soaking, but flour tortillas are the standard if you want to keep it classic!
- Try adding a hand full of crushed tortilla chips adds automatic crunch!
Reheating Green Chili
Green chili is one of those recipes that freezes and reheats beautifully!
- Refrigerate: Leftover green chili will keep in the fridge for up to 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
Did you enjoy this Green Chili Recipe? Leave a comment and rating below.
Green Chili Recipe
Ingredients
- 4 pounds boneless pork shoulder roast or pork butt, extra fat trimmed, cut into 1-inch chunks
- salt and black pepper to taste
- 4 tablespoons olive oil divided
- 1 medium yellow onion diced
- 1 pound tomatillos husked and quartered
- 12 ounces mild diced green chilies canned, or frozen, not drained
- 2 cups cilantro packed, leaves and stems
- 4 cloves garlic
- 2 jalapeños seeded
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 4 cups chicken stock divided
- 14.5 ounces fire-roasted diced tomatoes 1 can
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Soup
Cuisine Mexican© 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.
I add1/2 lb chorizo sausage. Love this recipie. And use think cut pork chops on bone. Brown the pork and cook while in the green sauce. Take off the bone after several hours but leave bone in sauce. Great flavor!