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A collection of fresh Green Chilies ready for cooking and seasoning.

Grandma’s Green Chili

Hearty and flavorful green chili made with tender meat, roasted chiles, and fresh ingredients, perfect for family gatherings or weeknight dinners.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chili
  • 2 lbs beef stew meat or pork shoulder, cubed
  • 2 tbsp oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 roasted green chiles (Hatch or Anaheim), chopped For best aroma, roast chiles.
  • 1 each green bell pepper, diced
  • 1 each red bell pepper, diced
  • 3 medium tomatoes, diced (or 1 can diced tomatoes)
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt and black pepper, to taste
  • 1.5 cups beef broth Use stock for depth.
  • 1/4 cup fresh cilantro, chopped For garnish.
For the Spanish Rice
  • 1 cup long-grain rice Rinse for fluffier grains.
  • 2 tbsp oil
  • 1/2 small onion, minced
  • 1 clove garlic, minced
  • 1.5 cups chicken broth
  • 1/2 cup tomato sauce
  • Salt, to taste

Method
 

Cooking the Chili
  1. Heat 2 tbsp oil in a large pot over medium heat until it shimmers.
  2. Add chopped onion and garlic, and sauté until soft and fragrant, about 3–4 minutes.
  3. Add cubed beef or pork in a single layer and brown on all sides, about 6–8 minutes.
  4. Stir in roasted green chiles, diced bell peppers, and tomatoes.
  5. Add cumin, oregano, salt, black pepper, and beef broth. Bring to a simmer.
  6. Cover and reduce heat to low, cooking gently for about 1 hour and 15 minutes.
  7. Check that the meat pulls apart easily and the sauce thickens slightly before serving.
Making the Spanish Rice
  1. In a separate pan, heat 2 tbsp oil over medium heat, sautéing minced onion and garlic until golden.
  2. Add rinsed rice, chicken broth, tomato sauce, and a pinch of salt.
  3. Bring to a boil, reduce heat, cover, and simmer 18–20 minutes until rice is fluffy.
Final Assembly
  1. Taste chili verde for seasoning, stir in chopped cilantro, and serve over rice.
  2. Garnish with extra cilantro if desired.

Notes

For a smoky hint, stir in a pinch of smoked paprika. Store leftovers in airtight containers for up to 3–4 days in the fridge or freeze for up to 3 months.