Green Chili

Erin Kane Warner


I grew up in Arizona and my mom picked this recipe up from a friend of hers. It was a childhood favorite and my favorite Mexican recipe today!


★★★★★ 2 votes

45 Min
45 Min


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  • 2 1/2-3 lb
    pork shoulder
  • 24 medium
    12 pablano/ 12 anaheim peppers,fresh
  • 1 medium
    habanero pepper, fresh/ or jalapeno
  • ·
    garlic salt
  • ·
  • 2 1/2 c
    sharp chedder cheese, shredded
  • ·

How to Make Green Chili


  1. turn oven on to broil and place peppers on a cookie sheet, cook until they pop and char a bit.
  2. while doing this add oil to a pan cut into bite size pieces and brown pork, add lots of garlic salt to taste ( this breaks down the acid and prevents heartburn) drain the meat then lightly coat with flour to soak up any grease.
  3. peal the skin off of the peppers and remove the seeds chop into 1/2 inch to an inch pieces.
  4. add meat and peppers to a large pot, cover with water (about an inch or two over) then simmer about 45 minutes. the meat should melt in your mouth, and the peppers should be nice and soft.
  5. eat out of the bowl and top with cheese or wrap in a tortilla with cheese and sour cream. Also great the next day mixed with scrambled eggs and wrap in a tortilla for a breakfast burrito. Enjoy!

Printable Recipe Card

About Green Chili

Course/Dish: Pork, Chili
Regional Style: Mexican
Hashtag: #spicy

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