Green chili recipe

Recipe for green chili

Difficulty: Easy
Prep Time: 25 minutes
Cooking time: 55 minutes
Serves: 6

2 tablespoons olive oil
1 medium onion, diced
4 poblano peppers (about 1 lb.), seeded and thinly sliced
6 jalapeno peppers, seeded and finely diced
6 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dried oregano
½ teaspoon ground cumin
1 lb. trimmed pork shoulder cut into small dice
2 15 oz. cans pinto beans, drained and rinsed
2 cups low-sodium chicken broth
16 oz. baby spinach
½ cup chopped cilantro plus more for garnish
Rice, tortilla chips, sliced green onions and small cubes of pepper jack cheese for garnish

1.    Heat oil in a stockpot over medium heat.  Add the onion, poblano peppers, and jalapeno peppers and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
2.    Add the garlic, salt, pepper, oregano, and cumin and cook for another minute.
3.    Add the pork and cook until lightly browned, about 5 minutes.  
4.    Add the pinto beans and chicken broth.  
5.    Bring to a boil.  Reduce heat and simmer until thick and the meat is tender, about 35-40 minutes.  
6.    Stir in spinach and cilantro and simmer until just tender, about 2-4 minutes.  
7.    Garnish with cilantro leaves.   
8.    Serve with rice, tortilla chips green onions, and pepper jack cheese on the side.

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