There’s a large audience out there that has never tasted green chili, but once they do, they’re in love. This tasty recipe is a Colorado and New Mexico favorite, and there are plenty of variations that are made, but for the most part, the same two rules apply: keep the ingredients simple so the chilies aren’t overpowered and Hatch green chilies can’t be substituted for other chili types. The timing is always different with each recipe variation, but as most soups and chilies are… the longer they cook, the better they are.
8 Whole Hatch Green Chilies
1 Jalapeno (optional)
2 Tablespoons of Vegetable Oil
2 Pounds of Pork, Cubed
1 Onion, Chopped
3 Cloves of Garlic, Minced
3 Tablespoons of Flour
5 Cups Chicken Broth
½ Teaspoon Cumin
¼ Teaspoon Black Pepper
¼ Teaspoon Mexican Oregano
1 Large Tomato, Diced
- Rinse the green chilies and jalapeno off and allow them to dry.
- Place them on a baking pan and spray each of them down with oil, preferably vegetable oil.
- Turn them over and make sure to spray the other side too.
- Start your grill on medium, and place all of the peppers on the grate and roast for about 15 minutes. You’ll need tongs so you can turn them as they begin to brown. You can also roast them in the oven or on-top of a gas range. For more ideas on roasting, I like this post.
- When the peppers are done, bring them in and stick them all in a big plastic bag. Seal up the bag and set it aside. You need the peppers to steam so that they are easier to work with. Steam for about 15 minutes.
- Once done, scrape off the brown bits (the burned skin) the best you can. Cut out the seeds and de-vein the peppers.
- Lastly, dice the peppers up into small, bite-sized pieces and set aside, until you’re ready to mix into the chili.
Note: You can roast a big batch of chilies and prepare the same way as mentioned above. To store, just place in a freezer bag and take de-thaw whenever you want to use them in a recipe.
Cooking the Chili
- Heat the oil in a large soup pot (large enough to hold at least 3 quarts of soup) and toss in the onion and garlic. Stir around to coat with the oil, and add the pork. Cook the pork until it turns brown on all sides. It’s okay if there is still pink in the center, because it’ll cook through in the chili. Cooking it for too long can make it chewy, and we want it to be very tender.
- Push the pork mix to the side, and let the oil drain away from it.
- Sprinkle in the flour, and mix it constantly, while trying to scrape up any brown bits that have stuck to the bottom of the pot. Cook the flour until it turns a light brown color. It should have a very smooth consistency.
- Slowly start to add in the chicken broth, while continuing to stir the flour roux. If you pour the broth in too fast, you’ll risk ruining the roux, or not having it meld well in the chili.
- Once all of the broth has been mixed in with the roux and pork mix, it’s time to start adding in the rest of the ingredients. Throw in the cumin, black pepper, oregano, tomato, chilies, and jalapeno. Like salt? Okay, throw in a pinch of that too.
- Bring the chili up to a boil, then turn down the heat to a simmer and cover. Let the chili simmer for at least an hour, but if you can go 2-4 hours, it’ll be even better!
Suggested Garnishes: Monterey Jack Cheese, Green Onions, Cilantro, Sour Cream, Hot Sauce, Warm Tortillas
Makes about 3 Quarts. Serves 8-10.
This makes a big pot of chili, but you’ll want extra to pour over burritos, burgers, eggs, etc. It also freezes well, so if you can’t use it up before it goes bad in the fridge, go ahead and pack it in freezer safe containers and save for later.
Fun fact about Hatch green chilies, Don Juan de Onate came to New Mexico in 1598 with the green chili peppers that we know as Hatch green chilies today. Because of Don, New Mexico has been growing those chilies for more than 400 hundred years now!