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–+ servings

Green Chili

This green chili recipe features roasted Hatch chile peppers, slow-cooked with cubes of pork, garlic, tomatoes, and spices for a crowd-pleasing meal.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 1 pound Hatch chile peppers halved and seeded
  • 2 pounds pork shoulder cut into 1-inch cubes
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 can 14.5 ounces diced tomatoes
  • 4 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil

Method
 

  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. Arrange the Hatch chile peppers on the sheet and broil until skins are blackened and blistered, about 8 minutes, turning once.
  3. Transfer peppers to a bowl and cover with plastic wrap; let steam 10 minutes. Peel, chop, and set aside.
  4. Heat vegetable oil in a Dutch oven over medium-high heat. Add pork cubes; brown on all sides, about 5–7 minutes. Remove and set aside.
  5. Add onion to the pot and sauté until translucent, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  6. Return pork to the pot. Stir in chopped peppers, diced tomatoes, cumin, oregano, salt, and pepper.
  7. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 4 hours, stirring occasionally.
  8. Uncover, adjust seasoning to taste, and simmer 10 more minutes if needed. Ladle into bowls and garnish as desired.
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