Green chili holds a special place in Southwestern cuisine, and this World Champion Green Chili recipe takes it to the next level. Packed with bold flavors and just the right amount of heat, it’s a dish that brings warmth and comfort to any table. We love how this recipe balances smoky roasted green chilies with tender pork and a rich, savory broth.
Whether you’re a chili enthusiast or trying it for the first time, this recipe is sure to impress. It’s perfect for game day, family dinners, or whenever you crave a hearty, flavorful meal. Let’s dive into making a green chili that’s worthy of its championship title and sure to become a favorite in our kitchens.
Ingredients
To craft the World Champion Green Chili we will gather ingredients that build layers of bold and smoky flavors. Each component plays a vital role in creating the signature taste this dish is known for.
Meat and Protein
We start with quality protein, the foundation of our chili’s hearty texture and savory depth.
- 2 pounds pork shoulder, trimmed and cut into 1-inch cubes
- 1/2 pound pork loin, diced for tender bites
- 1 cup cooked pinto beans (optional but traditional for added creaminess and protein)
Vegetables and Herbs
Fresh and roasted vegetables bring vibrancy and aromatic complexity. The roasted green chilies infuse smoky heat and color.
- 6 large Hatch green chilies, roasted, peeled, and chopped
- 1 large white onion, diced finely
- 4 cloves garlic, minced
- 1 medium poblano pepper, roasted and diced
- 1 jalapeño pepper, seeded and minced (adjust to heat preference)
- 1/4 cup fresh cilantro, chopped for garnish
- 2 tablespoons fresh oregano, chopped or 1 teaspoon dried oregano
Spices and Seasonings
Our robust spice blend highlights the classic Southwestern profile with smoky and earthy notes that define this green chili.
| Ingredient | Amount |
|---|---|
| Ground cumin | 2 teaspoons |
| Smoked paprika | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Dried Mexican oregano | 1 teaspoon |
| Salt | 2 teaspoons |
| Black pepper | 1 teaspoon |
| Cayenne pepper | 1/4 teaspoon* |
*Adjust cayenne pepper to taste for desired heat intensity.
Liquids and Broth
The liquids meld all ingredients into a rich, velvety chili that balances spice and savor.
- 4 cups chicken broth, preferably low sodium for control over seasoning
- 1 cup green chile salsa (or freshly made smooth roasted green chili puree)
- 1 tablespoon lime juice, added at the end for bright acidity
This thoughtfully curated list ensures every bite bursts with the iconic flavors we expect from our World Champion Green Chili.
Equipment Needed
To craft our World Champion Green Chili recipe with precision and ease, having the right tools is essential. Below is a carefully selected list of equipment that ensures efficiency and the best results.
Essential Cookware
- Large Dutch Oven or Heavy-Bottomed Pot
This is the heart of our cooking process. It retains heat evenly allowing the pork and chilies to simmer slowly, blending flavors deeply.
- Cast Iron Skillet
Ideal for roasting the Hatch green chilies and searing the pork shoulder. The skillet adds a rich, smoky char to the ingredients contributing to authentic Southwestern flavor.
Prep Tools
- Sharp Chef’s Knife
Precision cutting is key for consistently sized pork chunks, diced onions, and garlic. A sharp knife speeds prep and enhances safety.
- Cutting Board
Sturdy and spacious, it provides a stable base for chopping vegetables and trimming meat.
- Measuring Spoons and Cups
Accurate spice measurements keep our green chili flavor balanced and replicate the exact seasoning of the championship recipe.
Additional Equipment
| Equipment | Purpose | Notes |
|---|---|---|
| Blender or Food Processor | For pureeing green chile salsa smoothly | Optional but recommended |
| Wooden Spoon | For stirring without scratching cookware | Helps maintain pot integrity |
| Ladle | For serving the chili with ease | Allows portion control |
| Strainer | For rinsing optional pinto beans thoroughly | Ensures no excess starch |
| Citrus Juicer | To extract fresh lime juice for finishing touch | Enhances brightness |
Quotes from Experts
“The quality of your cookware can make or break a slow-simmered dish like the World Champion Green Chili.”
— Chef Ana Martinez, Southwestern Cuisine Expert
“Roasting the chilies properly requires a heavy skillet that develops char without burning.”
— Jamie Turner, Culinary Technologist
By ensuring we have these tools on hand before starting, our cooking process will flow smoothly, allowing the bold flavors of the World Champion Green Chili to shine flawlessly through each carefully cooked bite.
Prep Work
Before we dive into cooking, thorough Prep Work sets the foundation for the World Champion Green Chili Recipe. Precise preparation ensures every ingredient shines and the cooking process flows smoothly.
Preparing the Meat
Start by trimming pork shoulder and pork loin of excess fat to prevent greasiness. Cut the meat into uniform 1-inch cubes to promote even cooking and ideal tenderness. Pat the pieces dry with paper towels to encourage a perfect sear in the cast iron skillet. We recommend seasoning the meat lightly with salt and pepper before searing to build layers of flavor. Searing locks in juices and creates that signature caramelized crust essential for a rich chili base.
Chopping Vegetables
Handling the vegetables carefully enhances the chili’s vibrant aroma and depth. Roast Hatch green chilies over an open flame or in a broiler until the skins blister and blacken; then place them in a sealed plastic bag for 10 minutes. This process loosens skins for easy peeling, removing bitterness while concentrating smoky flavor. Once peeled, seed and dice the chilies into roughly ½-inch pieces.
Next, finely dice onions and garlic to release their pungent sweetness. Slice the peppers into strips or dice them uniformly depending on texture preference. Keeping the pieces consistent ensures they cook evenly and meld perfectly in the broth.
| Vegetable | Preparation Steps | Size for Recipe |
|---|---|---|
| Hatch Green Chilies | Roast, peel, seed | ½-inch diced |
| Onion | Peel, finely dice | Small dice (¼-inch) |
| Garlic | Peel, mince | Minced |
| Peppers (optional) | Slice or dice | ½-inch strips or dice |
Measuring Spices
Measuring spices accurately preserves the bold, balanced profile of our World Champion Green Chili. Use measuring spoons to level off each spice rather than eyeballing. Keep freshly ground cumin, smoky paprika, and dried oregano in separate small bowls ready to add. This organized approach prevents over-spicing and allows for easy adjustment.
“Precision in spices is key to replicating that award-winning taste every time,” we always remind ourselves.
| Spice | Amount | Notes |
|---|---|---|
| Ground Cumin | 2 tablespoons | Freshly ground preferred |
| Smoked Paprika | 1 tablespoon | Adds smoky depth |
| Oregano (dried) | 1 tablespoon | Classic Southwestern touch |
By completing these prep steps with care and attention, we ensure the ultimate green chili experience begins on solid footing. Every chop, sear, and sprinkle builds towards that rich, smoky, and hearty bowl that defines our World Champion Green Chili.
Instructions
Let’s walk through the step-by-step process to craft our World Champion Green Chili. Following these precise instructions will guarantee a hearty bowl bursting with smoky, bold flavors and tender pork.
Cooking the Meat
- Heat a large Dutch oven over medium-high heat and add 2 tablespoons of vegetable oil.
- Once the oil shimmers, add the cubed pork shoulder and pork loin in a single layer, working in batches to avoid overcrowding.
- Sear the pork on all sides until it develops a rich golden-brown crust. This should take about 5-7 minutes per batch.
- Use a slotted spoon to transfer the browned meat to a plate and set it aside.
- Reserve any browned bits stuck to the pot—they add crucial flavor in later steps.
Pro Tip: Searing locks in juices and builds the complex flavor base essential to our World Champion Green Chili.
Adding Vegetables and Spices
- In the same Dutch oven, add 1 large diced onion and cook for 4-5 minutes until translucent.
- Stir in 4 cloves minced garlic and cook for an additional 30 seconds until fragrant.
- Add the roasted and peeled Hatch green chilies—roughly 3 cups chopped—and sauté for 3 minutes to meld smoky flavors.
- Sprinkle in the spice blend carefully measuring and adding:
| Spice | Amount |
|—————-|—————–|
| Ground Cumin | 2 tablespoons |
| Smoked Paprika | 1 tablespoon |
| Oregano | 1 teaspoon |
| Salt | 1.5 teaspoons |
| Black Pepper | 1 teaspoon | - Stir constantly for 1-2 minutes to toast the spices and intensify their aroma.
“Toasting the spices unlocks their essential oils, infusing every bite with unforgettable depth.”
- Return the seared pork to the pot, stirring well to coat the meat evenly with vegetables and spices.
- Pour in 4 cups of chicken broth and 1 cup of green chile salsa, scraping to deglaze the pot and lift all the flavorful bits.
Simmering the Chili
- Bring the mixture to a gentle boil over medium-high heat.
- Reduce heat to low and cover the Dutch oven with a tight-fitting lid.
- Let the chili simmer for 2 to 2.5 hours, stirring occasionally to prevent sticking.
- About 30 minutes before the end of cooking, add 1 cup cooked pinto beans (optional) for extra creaminess.
- Test the pork for tenderness; it should pull apart easily with a fork.
- Just before serving, stir in the juice of 1 fresh lime to brighten flavors and balance richness.
“Patience during simmering transforms simple ingredients into the champion green chili we crave.”
By following these steps with care and precision, we ensure every spoonful of our World Champion Green Chili delights with its signature smoky, rich, and hearty taste.
Serving Suggestions
To fully enjoy our World Champion Green Chili Recipe, let’s explore some expert-approved serving suggestions that elevate the dish’s bold and smoky flavors.
Classic Accompaniments
Pair your green chili with these traditional sides to balance the spice and add texture:
- Warm corn tortillas or fresh flour tortillas add softness and a subtle sweetness that complements the chili’s heat.
- A scoop of cool sour cream or creamy Mexican crema helps mellow the spice.
- Shredded Monterey Jack or Cheddar cheese melted on top enhances the richness.
- Diced white onions and chopped fresh cilantro sprinkled over add a crisp, fresh bite.
Garnish Ideas for Visual Appeal and Flavor Contrast
We like to emphasize freshness with garnishes that contrast beautifully with the chili’s deep flavors:
| Garnish | Purpose |
|---|---|
| Lime wedges | Adds bright citrus tang for balance |
| Sliced avocado | Provides creamy texture and richness |
| Pickled jalapeños | Adds a vinegary kick to awaken the palate |
| Radish slices | Offers a crisp, peppery crunch |
Serving As a Hearty Main Dish
Serve the chili in deep bowls to showcase its thick, velvety broth. For an authentic touch:
- Place a classic flour tortilla under the bowl to soak up every drop.
- Offer warm Mexican rice as a side or ladle chili over rice for a fulfilling meal.
- Include a simple green salad with lime vinaigrette to refresh the palate.
Creative Presentation Tips
We often present our World Champion green chili garnished with a swirl of sour cream in the center and a sprinkle of chili powder for an eye-catching finish. For gatherings:
- Serve in small cups as a spicy chili shooter appetizer.
- Use oven-baked tortillas chips for scooping to add a crunchy element.
Beverage Pairings
Bring out the best in the chili by pairing it with drinks that complement its smoky, spicy character:
| Beverage | Flavor Profile | Why it Works |
|---|---|---|
| Mexican Lager | Crisp and light | Refreshes palate between bites |
| Margarita | Tangy and citrusy | Matches the lime juice in chili |
| Iced Horchata | Sweet and creamy | Soothes heat and contrasts spice |
| Sparkling Water | Clean and bubbly | Cleanses palate without overpowering |
Tips to Serve Leftovers
If you have leftovers, we recommend:
- Reheating slowly on low heat to maintain flavor and tenderness.
- Serving as a topping for baked potatoes or mixing into scrambled eggs for a chili-infused breakfast.
- Freezing in portioned containers for quick future meals.
Make-Ahead Tips
To maximize the bold, smoky flavors of our World Champion Green Chili, planning ahead is key. Here are essential make-ahead strategies that enhance taste and simplify mealtime.
Prepare and Roast Chilies in Advance
Roasting the Hatch green chilies ahead of time intensifies their smoky aroma. After roasting, peel and deseed them, then store in an airtight container or freezer bag. This step can be done up to 3 days before cooking, preserving maximum freshness.
Marinate and Cube Pork Early
Cubing and seasoning the pork shoulder or loin the night before lets the spices penetrate deeply. Lightly salt and season with cumin and smoked paprika, then refrigerate covered for 12 to 24 hours. This ensures every bite bursts with flavor by the time we sear the meat.
Assemble Spice Blend
Mix the ground cumin, smoked paprika, oregano, and other spices ahead and keep them in a sealed container. This saves time during cooking and guarantees consistency in our signature spice profile.
Cook Chili and Store Properly
Our green chili tastes even better the next day as the flavors meld during refrigeration. Cool it to room temperature then store in a sealed container for up to 3 days in the fridge or freeze up to 3 months for longer storage.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerate | 3 days | Reheat gently on stovetop or microwave |
| Freeze | Up to 3 months | Thaw overnight in fridge before reheating |
“Chili improves with time as the ingredients harmonize—make it ahead to unlock deeper flavor,” says culinary expert Maria Reyes.
Reheating Tips
Reheat gently over low heat stirring occasionally to prevent scorching. Add a splash of chicken broth or water to restore desired broth consistency before serving. Finish with fresh lime juice to brighten flavors as if just made.
By following these make-ahead tips, we guarantee our World Champion Green Chili will deliver rich, smoky, and hearty satisfaction anytime we enjoy it.
Storage and Reheating
Proper storage and reheating are essential to maintain the bold, smoky flavors and rich texture of our World Champion Green Chili. Following these guidelines will ensure every bite remains as satisfying as the first.
Storing Our Green Chili
- Cool Completely: Allow the chili to cool at room temperature for no more than 2 hours before storing. This prevents bacterial growth and preserves taste.
- Refrigeration: Transfer the chili to an airtight container. Refrigerate for up to 4 days. The flavors often deepen overnight, making leftovers even tastier.
- Freezing: For longer storage, freeze the chili in a freezer-safe container or heavy-duty freezer bag. To avoid freezer burn, remove as much air as possible. The chili will keep well for up to 3 months.
| Storage Method | Container Type | Maximum Storage Time | Notes |
|---|---|---|---|
| Refrigeration | Airtight container | 4 days | Flavors improve after resting |
| Freezing | Freezer bag or container | 3 months | Remove air to prevent freezer burn |
Reheating Tips
- Gentle Heat: Reheat the chili slowly on the stovetop over medium-low heat, stirring occasionally to prevent scorching.
- Microwave Option: Heat in microwave-safe bowls in 1-minute intervals, stirring in between until hot.
- Add Fresh Lime Juice: Just before serving, stir in a splash of fresh lime juice to brighten the bold flavors and enhance the chili’s signature smoky finish.
- Adjust Consistency: If the chili thickens too much after refrigeration, add a splash of chicken broth or water during reheating to restore its velvety texture.
Expert Quote
“Slow reheating activates the flavors again, making our Green Chili taste like it’s fresh from the pot.” – Culinary Expert
By storing and reheating the chili correctly, we preserve the rich pork, roasted Hatch green chilies, and spice blend that define this championship dish. Our careful approach guarantees a crave-worthy experience every time.
Conclusion
Mastering this World Champion Green Chili recipe lets us bring a taste of Southwestern tradition right to our kitchens. With the right ingredients, tools, and a little patience, we can create a dish that’s rich, smoky, and full of bold flavors.
Whether we’re serving it for a family dinner or a casual gathering, this chili promises to impress every time. By following the tips for preparation, storage, and reheating, we ensure every bowl stays just as delicious as the first.
Let’s get cooking and enjoy the warm comfort this iconic green chili delivers.
Frequently Asked Questions
What makes this green chili recipe a “World Champion”?
This green chili recipe combines smoky roasted Hatch green chilies, tender pork, and a rich broth with a bold Southwestern spice blend. Its balance of flavors, slow simmering, and quality ingredients make it stand out as a champion-worthy dish.
Which type of pork is best for this recipe?
Pork shoulder or pork loin are recommended for their tenderness and flavor. Pork shoulder offers more fat and richness, while pork loin gives a leaner option.
Can I use green chilies other than Hatch chilies?
Yes, while Hatch chilies are traditional and provide a distinctive smoky flavor, you can substitute with other fresh green chilies. Roasting them properly is key to maintaining the dish’s complexity.
Are pinto beans necessary in the recipe?
Pinto beans are optional. They add creaminess and texture but can be omitted if you prefer a more meat-focused chili.
What equipment do I need to make this green chili?
A large Dutch oven is ideal for even heat retention during simmering. A cast iron skillet is great for roasting chilies and searing pork. Basic prep tools like knives and measuring spoons are also essential.
How long should I simmer the chili?
Simmer the chili for about 2 to 2.5 hours. This slow cooking allows flavors to meld and the pork to become tender.
How can I store leftover green chili?
Cool leftovers quickly, then store in airtight containers in the refrigerator for up to 3-4 days or freeze for longer storage. Proper cooling maintains flavor and texture.
What’s the best way to reheat this chili?
Reheat gently over low heat on the stove, stirring occasionally. Add a squeeze of fresh lime juice to brighten flavors and restore the dish’s signature taste.
What are some good serving suggestions?
Serve the chili with warm tortillas, sour cream, and fresh garnishes like chopped cilantro or diced onions. Pair with beverages like cold beer or a light red wine for a complete meal.
Can I prepare the chili ahead of time?
Yes, making the chili a day in advance helps flavors deepen. Store properly and reheat gently before serving to enjoy the full taste.