New Mexican Green Chili Recipe

Name: New Mexican Green Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch cilantro; 3 garlic cloves, chopped; 1 ½ teaspoons salt; 2 lbs boneless pork shoulder, trimmed and cut into 3/4 inch pieces; 2 medium onions, chopped; 3 serrano chilies or 3 jalapeno chiles, seeded and finely chopped; 1 teaspoon ground cumin; ¼ teaspoon ground pepper; 2 lbs tomatillos, husked, rinsedl, and cut quarters; 4 poblano chiles or 2 green peppers, roasted, seeded, and cut into 1-inch pieces; 1 (15 1/4-16 ounce) can whole kernel corn, drained; sour cream (optional); flour tortilla, warmed (optional)

Servings: persons

1 bunch cilantro
3 garlic cloves, chopped
1 ½ teaspoons salt
2 lbs boneless pork shoulder, trimmed and cut into 3/4 inch pieces
2 medium onions, chopped
3 serrano chilies or 3 jalapeno chiles, seeded and finely chopped
1 teaspoon ground cumin
¼ teaspoon ground pepper
2 lbs tomatillos, husked, rinsedl, and cut quarters
4 poblano chiles or 2 green peppers, roasted, seeded, and cut into 1-inch pieces
1 (15 1/4-16 ounce) can whole kernel corn, drained
sour cream (optional)
flour tortilla, warmed (optional)

1
Preheat oven to 325 degrees.
2
Chop cilantro leaves and stems, 1/2 cup.
3
Reserve a 1/4 cup for garnish.
4
Mash chopped garlic and salt, to paste, put into 5-quart Dutch oven.
5
Add pork,onions,serranos,cilantro leaves and stems, cumin,cayenne pepper; toss to combine.
6
Cover and bake 1 hour.
7
After an hour, stir in tomatillos and roasted poblanos.
8
Cover and bake until pork is tender, about 1 1/2 to 2 hours more.
9
Skim off fat and discard.
10
Stir in corn and heat thourgh.
11
Sprinkle with reserved cilantro and serve with sour cream and tortillas.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bunch cilantro, 3 garlic cloves, chopped, 1 ½ teaspoons salt, 2 lbs boneless pork shoulder, trimmed and cut into 3/4 inch pieces, and more.

Yes, New Mexican Green Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New Mexican Green Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions