Description
Hearty Green Chili Recipe
Ingredients:
2 tbsp olive oil
1 ½ lbs pork shoulder or chicken, cut into small cubes
1 large onion, diced
3 cloves garlic, minced
2 cups roasted green chilies, chopped (Hatch or Anaheim)
1 can (14 oz) diced tomatoes (fire-roasted optional)
2 cups chicken broth
1 tsp ground cumin
1 tsp oregano
½ tsp chili powder
Salt and pepper to taste
1 tbsp lime juice
Fresh cilantro, chopped (for garnish)
Sour cream, jalapeños, and lime wedges for topping
Instructions:
Sear the Meat:
Heat olive oil in a large pot over medium-high heat.
Add the pork or chicken and sear until browned on all sides. Remove and set aside.
Sauté the Aromatics:
In the same pot, sauté the onion until soft.
Add garlic and cook for another 1–2 minutes.
Build the Flavor:
Stir in the green chilies, diced tomatoes, cumin, oregano, chili powder, salt, and pepper.
Simmer the Chili:
Return the seared meat to the pot.
Pour in the chicken broth and bring to a simmer.
Cover and cook on low for 1–2 hours, until the meat is tender.
Finish and Serve:
Stir in lime juice for brightness.
Garnish with cilantro, sour cream, jalapeños, and lime wedges.
Prep Time: 15 minutes
Cook Time: 1.5–2 hours
Servings: 4–6
Warm, spicy, and full of bold flavors—this Green Chili is perfect for cozy nights!
#GreenChili #ComfortFood #SpicyEats
Step-by-Step Guide
Follow this detailed guide for a foolproof green chili. First, ensure your meat is patted dry and cut into uniform cubes for even browning. Heat the oil until shimmering before adding the meat in a single layer—do not crowd the pot. Sear in batches if necessary. When sautéing the aromatics, scrape up the flavorful browned bits (fond) from the bottom of the pot. After adding the broth, bring the chili to a true simmer—small bubbles breaking the surface—before reducing the heat to low. The long, slow cook time is non-negotiable for tender meat and developed flavor. Taste and adjust seasoning just before serving.
Serving Suggestions
This versatile chili is a meal in a bowl but can be elevated with the right sides. Serve it over a bed of fluffy white rice or with warm flour tortillas for dipping. For a heartier meal, spoon it onto crispy tortilla chips to make loaded chili nachos. A simple side of creamy avocado slices or a crisp, cooling cabbage slaw balances the heat and richness perfectly.
How-to Summary
In summary, this green chili is built in layers: brown the meat, sauté onions and garlic, add spices and vegetables, then simmer everything in broth until the meat is fall-apart tender. The final stir of lime juice is essential for bright acidity. Garnish generously with fresh toppings to add texture and contrast.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Absolutely. After searing the meat and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
What’s the best way to roast fresh green chilies?
Place whole chilies under a broiler or directly over a gas flame, turning until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. The skin will then peel off easily.
How can I make this chili thicker?
For a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering chili and cook for 5 more minutes.
Is there a vegetarian version?
Yes. Omit the meat and use vegetable broth. Add 2 cans of rinsed white beans or pinto beans when you would add the meat. Consider adding diced potatoes for heartiness.
How long does it keep in the fridge?
Stored in an airtight container, the chili will keep for 3-4 days. The flavors often improve the next day. It also freezes well for up to 3 months.
Common Mistakes to Avoid
- Not searing the meat properly: This step creates deep flavor. Avoid moving the meat constantly; let it develop a good crust.
- Using raw, unroasted chilies: Roasting is crucial for developing the authentic, smoky flavor characteristic of green chili.
- Rushing the simmer: The low-and-slow cook time is what makes the meat tender. Boiling will make it tough.
- Skipping the acid: The lime juice at the end is not optional. It cuts through the richness and brightens all the flavors.
- Underseasoning: Chili needs bold seasoning. Taste and adjust salt and spices at the end of cooking.
Conclusion
This hearty green chili recipe is a celebration of layered flavors and comforting textures. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality dish at home. Its flexibility for customization and make-ahead convenience makes it a perfect staple for any cook’s repertoire. Gather your toppings, dig in, and enjoy the warm, spicy satisfaction of a bowl made with care.