Made with a warm combination of green chilis, tart tomatillos, and tender pork shoulder, this satisfying dish is filled with flavor.
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.
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.
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