If you want a homemade green chili recipe that’s got a creaminess to it compared to the chili verde recipe, then this one is your go-to! I’ve thrown in some cream cheese that brings down the heat a bit and give it the perfect party-ready texture for your next gathering.
Best Green Chili Recipe
Chili verde is similar but more authentic Mexican in flavor so if you want more of a southwest-western version, this green chili recipe is the one for you. It’s warm and soothing, and just a crowd-pleasing chili all around.
Homemade Green Chili Ingredients
- Tomatillos – These make the biggest part of the green chili sauce base.
- Peppers – You’ll need Anaheim, jalapeno, and green bell peppers here.
- Onion – Choose a yellow one, peel it, and quarter it.
- Pork shoulder – Grab 2lbs of it and cut it into 1-inch chunks.
- Chicken stock – This helps create your chili texture.
- Garlic – For that savory vibe.
- Tomatoes – Another thing that’s different from chili verde is the addition of chopped fresh tomatoes.
- Cream cheese – Let it come to room temperature and chop it into pieces.
- Green Chili seasoning – You’ll need fresh cilantro and oregano plus ground cumin, chili powder, salt, and pepper.
Easy Green Chili Recipe
This easy green chili recipe only takes 25 minutes to get going. Then it’s off to the slow cooker where you can relax or take the win in whatever you do.
How do you Make Green Chili from Scratch?
You’ll first roast the tomatillos, all the peppers, and the onion in the oven at 425F for about 25 minutes until they slightly char. Let them cool, then chop into bite-sized pieces. Next you’ll sear the pork pieces until they’re browned, about 10 minutes. Then add the veggies, the pork, the tomatoes, garlic, chicken, stock, and all the seasonings to your slow cooker. Put it on low for 7 hours or you can go with high for 4 hours. An hour prior to serving, add the cream cheese pieces, stirring them as they melt to combine into the chili.
Expert Tips and Tricks for the Perfect Green Chili Every Time
- Prep the tomatillos and peppers ahead. To make your life easier, you’ll want to husk, peel, and halve those tomatillos. Getting the peppers sliced and ready will help the whole thing move more quickly.
- Only sear the meat. You’re not going for a fully-cooked pork going into the slow cooker. Brown it on all sides and it will cook up the rest of the way in that Crock Pot.
- Leave the jalapeno seeds for spice. If you want a spicier green chili, you don’t have to get rid of those jalapeno seeds. However, if you’ve got a large and varied crowd to serve that includes children, it might be best to keep this one mild.
What is the difference between green chili and chili verde?
The names mean the same thing in English and Spanish. However with this green chili recipe, the difference is that it has tomatoes and tomatillos plus the addition of cream cheese for a milder meal.
What’s the difference between Colorado green chili and new Mexico green chili?
The difference is that each of these states use their own peppers. As such, there is a bit of a rivalry between them over which state has the best green chili.
Is green chili a Colorado thing?
Depending on who you ask, it could be a Colorado thing or a New Mexico thing. Both states claim that green chili is the iconic dish.
What is green chili made of?
Green chili is made with tomatillos, pork shoulder, Anaheim peppers, jalapenos, onion, green bell pepper, garlic, tomatoes, chicken broth, cumin, chili powder, oregano, cilantro, and cream cheese.
What peppers are used in green chili?
Green chili uses Anaheim chili peppers, jalapeno peppers, and green peppers.
How to Cook Green Chili?
Green chili involves using the oven to roast the tomatillos, peppers, and onions, then using the stovetop to brown the pork. Once those steps are complete, everything goes in the slow cooker where you can set it and forget it.
How do you thicken green chili?
If you find this green chili recipe isn’t thick enough in consistency, you can always add a cornstarch slurry to thicken it to your liking.
What goes well with Green Chili?
Salad, corn on the cob, cornbread, and tortilla chips are all great things to put with your green chili.
How to store Green Chili?
After serving, green chili should cool to room temperature before you seal it away in airtight containers and put in the fridge.
How long does Green Chili last?
In the fridge, green chili lasts for about 3 to 4 days. For large portions, it’s best to put some in the freezer so it doesn’t go to waste before you can eat it all.
Can you freeze Green Chili?
Yes, green chili is a great dish to freeze. You can keep it there for about 3 months. Make sure you label it and you’ll always have a fantastic meal waiting to heat up.
How to reheat Green Chili?
All you do is put this on the stove and warm it up. If it’s frozen, let it thaw overnight in your fridge for an easy way to serve dinner.
Watch How To Make Green Chili (Video)
Chuck's Green Chili Recipe (Crockpot)
- 1 lb tomatillos (husked, peeled, and cut in half )
- 3 Anaheim chili peppers (seeded and halved)
- 1 green bell pepper (seeded and halved lengthwise )
- 3 tbsp olive oil (divided)
- 2 jalapeno peppers (seeded and halved lengthwise )
- 1 yellow onion (peeled and quartered)
- 2 lb pork shoulder (cut into 1-inch chunks)
- 1 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 2 tomatoes (chopped)
- 1/2 cup fresh cilantro (chopped)
- 4 garlic cloves (finely chopped)
- 2 cup chicken stock
- 1 tbsp fresh oregano (chopped, dried oregano ok)
- 1 tbsp ground cumin
- 1 tsp chili powder
- 4 oz cream cheese (room temperature (chopped into smaller pieces))
- Start by preheating the oven to 425F (220C).
- On a lightly oiled baking sheet, arrange your husked, peeled and halved tomatillos, seeded and halved Anaheim chiles, seeded and halved jalapenos, quartered onion, and seeded and halved green bell pepper. Lightly drizzle 1 tablespoon of olive oil over the vegetables to evenly coat.
- Place your vegetables in the preheated oven and allow them to roast for about 25 minutes, or until you start to see charring brown spots. Remove vegetables from the oven and allow to cool. Once cooled, chop vegetables into small bite-sized pieces.
- In a large skillet over high heat, add 1 tablespoon of olive oil and sear the pork until evenly browned for about 10 minutes. Season generously with salt and pepper while cooking.
- Once browned, add the pork pieces and roasted veggies to your crockpot and stir to combine. Next, add in your tomatoes, garlic, chicken stock, oregano, cilantro, cumin, and chili powder. Cover your crockpot and set it to the LOW setting and cook until the pork becomes fork-tender, about 4 hours on HIGH or 7 hours on LOW.
- About one hour before serving, add your chopped cream cheese pieces into your crockpot. As the cream cheese melts, stir regularly to combine with chili.
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