Pueblo Green Chili Recipe: Authentic Flavor Made Easy

There’s something undeniably comforting about a warm bowl of green chili, especially when it’s made with the authentic flavors of Pueblo green chilies. Known for their mild heat and rich, smoky flavor, Pueblo green chilies bring a unique depth to this classic southwestern dish.

Whether you’re craving a hearty stew on a chilly evening or want to impress friends with a vibrant and flavorful meal, this Pueblo green chili recipe is sure to become a staple in your kitchen.

This recipe balances the earthy tones of roasted Pueblo green chilies with tender chunks of pork, aromatic garlic, and a blend of spices that elevate every bite. The slow simmering process allows the flavors to meld beautifully, creating a chili that’s both comforting and exciting.

Perfect for meal prep, game day, or cozy family dinners, this green chili promises warmth and satisfaction in every spoonful.

Why You’ll Love This Recipe

Pueblo green chilies are a regional favorite, prized for their subtle heat and rich, smoky flavor. Unlike hotter chilies, they add complexity without overpowering the dish.

This recipe is:

• Easy to prepare: With simple ingredients and straightforward steps, you can have this chili simmering in no time.
• Versatile: Enjoy it as a stew, a topping for baked potatoes, or a filling for burritos and tacos.
• Nutritious: Packed with protein, fiber, and vitamins, this dish nourishes as much as it delights.
• Perfectly balanced: The smoky chilies paired with tender pork and aromatic spices create a harmony of flavor.

Ingredients

• 2 pounds pork shoulder, cut into 1-inch cubes
• 4 cups Pueblo green chilies, roasted, peeled, and chopped
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1 tablespoon all-purpose flour (optional, for thickening)
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Roasting pan or skillet (if roasting chilies yourself)
• Bowl of ice water (for peeling chilies)

Instructions

1. Roast and prepare the Pueblo green chilies. If using fresh chilies, roast them over an open flame or under a broiler, turning until the skin is charred and blistered. Place them in a bowl and cover with plastic wrap or a towel to steam for 10 minutes. Then peel off the skins, remove seeds, and chop roughly. If using pre-roasted or canned chilies, simply chop and set aside.
2. Prepare the pork. Pat the pork cubes dry with paper towels to ensure a good sear. Season with salt and pepper.
3. Brown the pork. Heat the vegetable oil in your pot over medium-high heat. Add the pork in batches, avoiding overcrowding, and brown on all sides (about 5-7 minutes per batch). Remove browned pork and set aside.
4. Sauté the aromatics. In the same pot, reduce heat to medium. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Add spices and flour. Stir in the cumin, oregano, smoked paprika, and optional flour to the onion mixture. Cook for 2 minutes to toast the spices and slightly thicken the base.
6. Combine ingredients and simmer. Return the pork to the pot. Add the chopped Pueblo green chilies and chicken broth. Stir well to combine. Bring the mixture to a boil, then reduce 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.
7. Adjust seasoning. Taste and add more salt or pepper as needed. If the chili is too thin, uncover and simmer for an additional 15-20 minutes to reduce the liquid.
8. Serve. Ladle the green chili into bowls. Garnish with fresh cilantro and a squeeze of lime juice for brightness.

Tips & Variations

“For the best flavor, always roast your own Pueblo green chilies if you can find them fresh. It makes a world of difference in the depth and smokiness of your chili.”

• Make it spicier: Add diced jalapeños or a pinch of cayenne pepper along with the green chilies.
• Vegetarian version: Substitute pork with cubed potatoes, mushrooms, or jackfruit and use vegetable broth.
• Slow cooker option: Brown pork and sauté onions and garlic first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours.
• Thicken your chili: Instead of flour, you can mash some of the beans (if added) or use masa harina for a corn flavor twist.
• Freezing tip: This chili freezes beautifully. Portion into airtight containers and freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This Pueblo green chili pairs wonderfully with a variety of sides and accompaniments. Here are some ideas to elevate your meal:

• Serve over steamed white or brown rice for a filling bowl.
• Top baked potatoes or sweet potatoes with a scoop of green chili and shredded cheese.
• Use as a flavorful filling for soft corn tortillas or burritos.
• Accompany with warm, crusty bread or homemade cornbread to soak up the delicious broth.
• Add a dollop of sour cream or Greek yogurt for creamy contrast.

Conclusion

This Pueblo green chili recipe is a celebration of southwestern flavors that warms the heart and satisfies the soul. The tender pork melded with smoky, roasted Pueblo green chilies creates a dish that’s both rustic and refined.

Easy to prepare yet packed with complex flavors, it’s perfect for weeknight dinners or special gatherings.

With its versatility and rich, comforting taste, this green chili will quickly become a family favorite. Don’t forget to experiment with the variations and serving suggestions to make it uniquely your own.

If you enjoyed this recipe, be sure to check out other delicious dishes like Classic Beef Chili, Southwestern Chicken Enchiladas, and Spicy Black Bean Soup for more southwestern inspiration!

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