Go Back

Grandma's Green Chili

A hearty and comforting green chili recipe made with roasted chiles and tender meat, perfect for family gatherings or cozy dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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
  • 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 1/2 cups beef broth
  • 1/4 cup fresh cilantro, chopped
For the Rice
  • 1 cup long-grain rice
  • 2 tbsp oil
  • 1/2 small onion, minced
  • 1 clove garlic, minced
  • 1 1/2 cups chicken broth
  • 1/2 cup tomato sauce
  • Salt (for rice)

Method
 

Preparation
  1. Heat 2 tablespoons oil in a large heavy pot over medium heat until it shimmers.
  2. Add the chopped onion and cook until soft and translucent, about 5 minutes, stirring so the edges turn golden.
  3. Add the minced garlic and sauté another minute until fragrant.
  4. Add the cubed beef or pork and brown on all sides, stirring occasionally.
  5. Stir in chopped roasted green chiles, diced green and red peppers, and the tomatoes.
  6. Season with cumin, oregano, salt, and pepper, then stir to combine.
  7. Pour in the beef broth, bring to a gentle simmer, cover, and cook on low for about 1 hour 15 minutes until the meat is fork-tender.
Cooking Rice
  1. Heat 2 tablespoons oil in a saucepan over medium heat, then add the minced onion and garlic and sauté until translucent.
  2. Add the rice and toast for 2–3 minutes until it smells nutty.
  3. Add the chicken broth and tomato sauce, season with salt, then bring to a boil.
  4. Reduce heat, cover, and simmer 18–20 minutes until liquid is absorbed. Fluff with a fork.
Serving
  1. Taste the chili and adjust salt and pepper.
  2. Stir in chopped cilantro and serve the green chili over or beside the Spanish rice.

Notes

Fresh garlic equals bigger flavor; roast chiles for smoky depth; rinse rice for fluffier grains. Time-saver: Brown meat in batches to sear, not steam. Common mistake: Over-salting early; fix by simmering longer or adding broth.