Green Chili
Savor the smoky, vibrant flavors of this Green Chili, a hearty dish that fuses roasted poblano and jalapeño peppers with tangy tomatillos and aromatic spices like cumin and coriander. This zesty chili is simmered to perfection with tender shredded chicken (or pork) and brightened with a squeeze of lime juice and fresh cilantro for a beautifully balanced finish. The unique roasting technique adds depth and complexity to the dish, while blending the roasted peppers and tomatillos creates a velvety, slightly chunky texture that’s irresistibly comforting. Ready in just over an hour and generously portioned to feed six, this Green Chili is perfect for cozy weeknight dinners or game-day feasts. Serve it with your favorite toppings like avocado, sour cream, or shredded cheese for a customizable, crowd-pleasing meal that celebrates bold, Southwestern-inspired flavors.
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 2 medium Jalapeño peppers
- 6 medium Tomatillos
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 large Garlic cloves
- 2 teaspoons Cumin
- 1 teaspoon Coriander
- 4 cups Chicken broth
- 3 cups Cooked shredded chicken (or pork)
- 0.5 cup Cilantro
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your broiler to high. Place the poblano peppers, jalapeño peppers, and tomatillos on a baking sheet. Roast under the broiler for 8-10 minutes, turning occasionally, until the skins are charred and blistered.
Remove the roasted peppers and tomatillos from the oven. Place the peppers in a bowl and cover with plastic wrap or a plate to allow the skins to steam off for about 10 minutes.
Peel the skins off the peppers and remove the stems and seeds. Roughly chop the roasted peppers and tomatillos, then set aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Dice the yellow onion and mince the garlic, then sauté in the pot for 4-5 minutes, until softened and fragrant.
Add cumin and coriander to the pot and cook for an additional 1 minute to toast the spices.
Add the roasted peppers, tomatillos, and chicken broth to the pot. Bring the mixture to a simmer and cook uncovered for 15 minutes.
Using an immersion blender (or transferring to a countertop blender in batches), blend the mixture until smooth or leave it slightly chunky, depending on your preference.
Return the pot to medium heat and add the cooked shredded chicken (or pork). Stir well and let the chili simmer for another 15 minutes to allow the flavors to meld together.
Stir in chopped cilantro, lime juice, salt, and black pepper. Adjust seasoning to taste if necessary.
Serve the green chili hot, garnished with extra cilantro, a squeeze of lime, or with your favorite toppings like shredded cheese, sour cream, or diced avocado.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 5181 mg | 225% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 31.3 g | ||
| Protein | 246.6 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4933 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
