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Easy Homemade Green Chili

Updated: Aug 23, 2019

Growing up half-latina, my Dad's side of the family would get together almost every Sunday at his parents' house. One of my fondest memories of my grandmother was walking into her house for Sunday supper. The minute you opened that door, the smell of delicious, homemade rice and beans, enchiladas and beef tacos would consume your senses. The entire house smelled of Mexican food. The unbearable part was waiting in her den, watching T.V., waiting for the time every one would sit down and FINALLY eat! You know how grandmas are the best cooks? Well, my Dad's mom could REALLY cook. The best part is she usually gave me a couple of enchiladas to-go ;).

As we enter the Fall and Winter months, this easy, go-to green chili recipe is perfect for a cold night. Heat up a couple tortillas, and you're set! I would have made my grandmother very proud!

Green Chili Recipe:


3-4 cloves of garlic

Half a yellow onion

2 28 oz cans of crushed tomatoes

4 roasted Anaheim peppers

1/2 stick of salted butter

2.5 lbs of diced pork (or large package of diced pork)

Heat butter in big pot until melted on medium-high heat (I turned oven dial to level 6). Add 3-4 cloves minced garlic. Cook for 2 minutes. Add half a yellow onion chopped. Cook until onions are translucent (or a couple of minutes).

Add the entire package of diced pork. Cook while stirring for a couple of minutes (you don't want to cook the pork all the way through until you add the wet ingredients, so that it is tender!)

Add both cans of crushed tomatoes. Cut stems off of roasted Anaheim chilies and chop chilies. Add to pot. Stir a couple of times.

Reduce heat to medium-low (I turned oven dial to level 3), cover and simmer for 1 and 1/2 hours.

Stir occasionally (about every 10 minutes).

Really yummy by itself, or use as sauce!

Ranch-style Green Chili Cheese Fried Potatoes:

Serves 1 (big helping for your inner-cowboy!)

Heat 8 tablespoons of canola oil and 4 red potatoes, chopped into big cubes (I know this sounds like a lot of oil, but you need a lot of oil to make the potatoes golden and crispy; some of us know this kind of fried potato as orange potatoes).

I like to put finished potatoes on a plate with a paper towel on top because the potatoes aren't oily when served.

I used red potatoes because they are healthier, but you can use any type of potato.

Once potatoes have cooled down a bit, top with green chili and cheddar cheese (I used medium cheddar, to compliment the robust flavors of the green chili and fried potatoes).

This is the perfect recipe for a traditional-tasting Mexican breakfast or brunch.

Good enough for a "Hail, Mary!"

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