Green Chili Recipe

Green chili in a white bowl with tortilla chips and shredded cheddar cheese.

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Looking for a delicious and hearty dish to warm you up on a chilly night? Look no further than this green chili recipe! Made with tender chunks of pork, spicy green chilies, and a blend of flavorful spices, this dish is sure to become a new favorite.


  • 2 tbsp olive oil, divided
  • 3 poblano peppers, seeded + halved lengthwise
  • 1 jalapeno pepper, seeded + halved lengthwise
  • 1 large white onion, quartered
  • 4 garlic cloves, peeled
  • 1 1/4 lbs pork tenderloin, chopped into 1 inch pieces
  • 4 cups chicken stock
  • 1 cup tomatillo salsa (salsa verde)
  • 1 x 4 oz can hatch green chiles
  • 1 cup corn kernels (or hominy), fresh or frozen (no need to thaw)
  • 1 tbsp oregano
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cilantro leaves, chopped
  • juice, 1 lime
  • optional toppings: sour cream or greek yogurt, shredded cheese, crushed tortilla chips, avocado, lime wedges, cilantro


  1. Preheat oven to 425 degrees F.
  2. Place poblano peppers, jalapeno pepper, white onion and, garlic cloves on a baking sheet. Drizzle with 1 tbsp of oil and sprinkle with salt.
  3. Roast for 15-20 minutes or until peppers and onion are golden brown and soft.
  4. Remove from oven and allow to cool.
  5. Dice peppers, onion and garlic into bite-sized pieces and set aside.
  6. Heat a large dutch oven or pot over medium-high heat and add remaining tablespoon of olive oil.
  7. Add pork pieces to dutch oven and brown on all sides (about 3-5 minutes). Note: pork will not be cooked through, you are simply browning.
  8. Add chopped veggies, chicken stock, tomatillo salsa, can of hatch chilis, corn, oregano, cumin, salt and pepper to dutch oven. Bring to a boil and then lower to a simmer and cook, uncovered for 40-50 minutes or until pork is breaking apart and chili has thickened.
  9. Using two forks shred up pork tenderloin into smaller pieces along the side of the pot (or remove completely and shred on a cutting board before adding back in).
  10. Add in cilantro and lime juice.
  11. Serve immediately with optional toppings.
  12. Store in fridge for up to 5 days. See instructions above for freezing.