Green Chili Recipe Easy Healthy Version Wellplated Com

I’ve had some wonderful, special bowls of green chili throughout the southwest, and especially on colder nights, I find myself missing it. I set out and create an easier green chili recipe (same logic applied when I created this Baked Pork Tenderloin). After a few tries, however, I quickly realized this would be no easy feat. The marriage of flavors in green chili is both an art and a science. Reproducing the bold, spicy, complex profile of an authentic green chili recipe was certainly a challenge (ditto for these Instant Pot Carnitas). With that being said, be prepared to be wowed because I think I’ve done it! This green chili recipe tastes reminiscent of the all-day, slow-simmered authentic pork green chili recipe I had the pleasure of tasting New Mexico, but thanks to a few carefully thought-out shortcuts, you can pull it together in less time.

Secrets to an Easy Green Chile Recipe

Here’s how I improvised to make a “northern” green chili using ingredients I could find in Wisconsin (in the dead of winter) AND in a fraction of the time.

Roast the Veg. What makes green chili one of the most special things you will ever taste is its deep, slow-cooked flavor. To simulate this same effect, I started by roasting the veggies (also was key to this Roasted Sweet Potato Quinoa Black Bean Salad) to give this green chili intense flavor in a fraction of the time.Thicken. Authentic green chili thickens slowly over time. As the cooking liquid reduces, the flavors become concentrated, and the pork fat renders. My shortcut recipe uses cornmeal to speed up the thickening process while also adding an extra layer of southwest flavor.Buy Local. To my dismay, fresh hatch chiles (ditto for Pueblo chiles) are rarely available to me living in the frozen tundra of Wisconsin. Making do with what is accessible in my region, I went with poblanos and jalapeños (as seen in my favorite King Ranch Chicken).Go Lean. Swapping traditional pork shoulder or pork butt for pork tenderloin not only makes this green chili recipe healthier but cuts down the cooking time tremendously. (Save the pork shoulder for these Slow Cooker Asian Pulled Pork Tacos).Simple Shortcut. The final touch? A jar of high-quality roasted green tomatillo salsa. It’s the million-dollar green chili shortcut that elevates this dish to a world champion green chili recipe status.

How to Make Green Chili

This Wisconsinized green chili recipe is my northern twist on the American Southwest’s famous green chili (this Pumpkin Chili is another non-traditional chili twist). It’s deeply warming, complexly spiced, and (along with the Blue Ribbon Chili in my cookbook), is my favorite chili recipe.

The Ingredients

Pork Tenderloin. While pork shoulder (a.k.a. pork butt) is traditional for green chili recipes, it’s a tougher, fattier cut of meat that takes hours of simmering to become tender (e.g. Slow Cooker Carnitas). Pork tenderloin is leaner and requires little more than a half-hour to become so fall-apart tender, you can cut it with your spoon.

Poblano Peppers. My accessible swap for Hatch or Pueblo chilies. They’re roughly the same size and still lend a green in but have a milder smokier flavor.

Jalapeño Peppers. Since poblanos are the milder cousin to classic hatch, I reached for a few jalapeños to kick up the heat.

Tomatillo Salsa. Since scrubbing fresh tomatillos is time-consuming, I opted to add them to the chili in the form of ready-made green salsa instead. (You can find tomatillo salsa at almost any grocery store.)Fire-Roasted Diced Tomatoes. This simple pantry staple adds to the illusion of all-day-cooked flavor. (Also my secret to adding tons of flavor to this Easy Taco Soup.)Hominy. An undersung ingredient that’s sold in the Hispanic aisle of most grocery stores. If you’re new to this ingredient, try it. Once you do, you’ll be wanting to add it to EVERYTHING!

Garlic + Onions. Get roasted with the peppers for an added layer of complex flavor.Chicken Broth. To better control the seasoning, always reach for a low-sodium variety.Cornmeal. To thicken the chili more quickly, I stirred in cornmeal. It’s a gluten-free alternative to thickening with flour, and the cornmeal’s taste is both subtle and a natural companion to the Southwest flavors.

Oregano + Cloves. Add some fresh herb flavor and just a dash of earthy aromatic spice. You could even add a dash of cumin.

The Directions

Storage Tips

To Store. Leftovers of this green chili recipe can be stored in the fridge for up to 5 days in an airtight container.To Freeze. Green chili may be kept frozen for up to 3 months. Take out of the freezer and thaw overnight in the refrigerator before warming.To Reheat. Green chili may be warmed on the stovetop over medium-low heat or in the microwave until steaming and heated through.

Recommended Tools to Make this Recipe

Sheet Pan. I use this everyday pan for everything from roasting veggies to baking cookies.Dutch Oven. I kitchen essential no home cook should be without.Blender. Not just for smoothies. A high-powered blender is perfect for savory recipes (like this Roasted Carrot Soup) too.

Sending love to New Mexico (and Colorado—I know you love your green chili too), from Wisconsin.