Chubby Green Chili Recipe for a Hearty, Flavorful Meal

If you’re craving a hearty, flavorful, and satisfying dish that packs a punch, this Chubby Green Chili Recipe is exactly what you need. Originating from the Southwestern United States, this chili is famous for its chunky texture, fresh green chilies, and a perfect balance of spices that create a mouthwatering experience.

Unlike traditional red chili, the green chili version brings a vibrant freshness and a slight tanginess that’s simply irresistible. Whether you’re making it for a cozy family dinner, a holiday gathering, or just to spice up your weeknight meals, this recipe promises to deliver comfort and bold flavors in every bite.

It’s also incredibly versatile — you can serve it over rice, with tortillas, or just enjoy it as a stew. Plus, the ingredients are straightforward and easy to find, making it a great go-to recipe for both beginner and seasoned cooks.

Ready to dive into this delicious green chili adventure? Let’s get cooking!

Why You’ll Love This Recipe

This Chubby Green Chili Recipe stands out because it’s:

• Rich and Chunky: Packed with tender chunks of pork or chicken and hearty green chilies, it’s a meal that satisfies hunger thoroughly.
• Flavorful and Spicy: The blend of fresh green chilies, garlic, and cumin creates a robust, spicy profile that’s both comforting and exciting.
• Easy to Make: With simple ingredients and straightforward steps, this recipe fits perfectly into a busy schedule.
• Versatile: It works well as a stew, topping for rice, or filling for tacos and burritos.
• Customizable Heat Level: You can adjust the amount and type of chilies to suit your spice tolerance.

Ingredients

• 2 pounds pork shoulder, cut into 1-inch cubes (can substitute chicken thighs or turkey)
• 10-12 fresh green chilies (preferably Hatch or Anaheim), roasted, peeled, and chopped
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 4 cups chicken broth (or vegetable broth for a lighter option)
• 2 tablespoons vegetable oil or lard
• Salt and black pepper to taste
• Juice of 1 lime
• Optional: 1 cup diced tomatoes for a bit of tang
• Fresh cilantro for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp knife for chopping
• Cutting board
• Roasting pan or skillet for roasting green chilies
• Wooden spoon or spatula
• Measuring spoons and cups
• Bowl for soaking the roasted chilies

Instructions

1. Roast the green chilies: Place the chilies under a broiler or over an open flame on a gas stove, turning occasionally until the skin is blackened and blistered on all sides. Transfer to a bowl and cover with plastic wrap or a lid to steam for 15 minutes. This loosens the skin for easy peeling.
2. Prepare the chilies: Once cooled, peel off the charred skin, remove the stems and seeds (for less heat), and chop them roughly. Set aside.
3. Sear the pork: Heat the vegetable oil in your Dutch oven over medium-high heat. Add the pork cubes in batches to avoid crowding. Brown the meat on all sides, about 5-7 minutes per batch, then transfer to a plate.
4. Sauté the aromatics: In the same pot, add the chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
5. Add spices and chilies: Stir in the ground cumin and oregano, cooking for 30 seconds. Then add the chopped roasted green chilies and mix well.
6. Combine and simmer: Return the seared pork to the pot. Pour in the chicken broth and add the optional diced tomatoes if using. Stir to combine, scraping up any browned bits from the bottom.
7. Cook low and slow: Bring the chili to a boil, then reduce the heat to low and cover. Let it simmer gently for 1.5 to 2 hours, or until the pork is tender and the flavors meld beautifully.
8. Season and finish: Taste and adjust salt and pepper as needed. Stir in the lime juice for a fresh brightness that balances the heat.
9. Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro.

Tips & Variations

“For an even smokier flavor, consider adding a chipotle pepper in adobo sauce or smoked paprika to the chili.”

• Meat alternatives: Use shredded chicken, turkey, or keep it vegetarian by substituting meat with roasted cauliflower or beans.
• Spice level: Keep the seeds for extra heat or substitute milder peppers like poblano for a gentler flavor.
• Make it creamy: For a richer chili, stir in a splash of heavy cream or coconut milk just before serving.
• Slow cooker option: After searing the meat and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours.
• Serving ideas: Top with shredded cheese, sour cream, or diced avocado for extra indulgence.

Nutrition Facts

Serving Suggestions

This chubby green chili is delicious on its own as a warming stew, but here are some ways to elevate your meal:

• Serve over a bed of fluffy white or brown rice for a complete meal.
• Use as a filling for burritos or tacos, topped with shredded lettuce and cheese.
• Pair it with warm cornbread or crusty bread to soak up the flavorful juices.
• Top with diced avocado, sour cream, and chopped green onions for freshness.
• Try it alongside a simple Veg Grilled Sandwich Recipe for a comforting combo.

Conclusion

The Chubby Green Chili Recipe is a fantastic addition to your culinary repertoire, offering bold flavors and a satisfying texture that will keep you coming back for more. Its combination of tender meat, smoky roasted chilies, and aromatic spices makes it perfect for any occasion, from casual weeknight dinners to festive gatherings.

What’s best is its versatility—you can customize the heat, protein, or even make it vegetarian to suit your preferences. If you love this recipe, you might want to explore other delicious and easy-to-make meals like Backpacking Dehydrated Vegan Meal Recipes for Easy Camping or the flavorful Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious.

Enjoy cooking this chili and savor every spicy, comforting spoonful!

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