Green Chili

Green Chili
  • Servings: 6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 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
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1/2 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
  • 1/2 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 the meat has become firm and even 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.

The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Pickler and Ben