This green chili recipe is my chicken-and-bean take on chile verde. I use poblano peppers, jalapeño, canned green chiles, salsa verde, chicken breast, pinto beans, cannellini beans, and hominy.
Chile verde is traditionally a Mexican pork stew made with tomatillos and green chiles. This chicken-and-bean version is not a traditional chile verde; it uses salsa verde, poblano peppers, canned green chiles, and chicken breast.
I use a jar of salsa verde as a shortcut in this green chili recipe. The recipe card lists a 75-minute total time, and this version is different from my classic chili recipe.
Check out my friend Isabel Eat’s chile verde recipe for an authentic version.
“AMAZING!!! Definitely going to be adding this to my soup rotation. Very easy to make and great flavor without being too spicy.” – Amanda
This green chili recipe has 3 main components:
Green Veggies
I use 3 kinds of peppers in this green chili:
- Poblano peppers: The recipe uses 2 diced poblanos.
- Jalapeño: The recipe uses 1 seeded, diced jalapeño.
- Green chiles: The recipe uses a 4-ounce can of green chiles.
I use a jar of salsa verde to add green color and flavor without making salsa verde from scratch.
how to cut peppers (seeds vs. no seeds)
Remove the cores and seeds from the peppers to reduce the heat. Slice off the tops, cut the peppers lengthwise, and remove the membranes and seeds before dicing.
Meat
Traditional chile verde often uses pork shoulder. I use chicken breast in this green chili recipe; the recipe card calls for boneless, skinless chicken breast.
Beans
Beans are not typical in traditional chile verde, but this version includes beans and hominy:
- Pinto beans: Add a 15-ounce can, drained and rinsed.
- White cannellini beans: Add a 15-ounce can, drained and rinsed.
- White hominy: Add a 15-ounce can, drained.
Try these substitutions for green chili:
If you use pork shoulder, the cooking time will increase. Cook pork to at least 145ºF.
FAQ
This recipe uses a seeded jalapeño and salsa verde, so the heat depends on the salsa verde you choose. For a milder chili, replace the jalapeño with another poblano pepper and use mild salsa verde.
Use a spicier salsa verde or retain some jalapeño seeds for more heat. Add jalapeño gradually if you prefer to control the heat level.
The recipe card calls for blending the pepper, onion, and salsa verde mixture just until small chunks remain. This thickens the chili without a separate thickening agent.
Let the green chili cool completely, transfer it to an airtight container, and refrigerate for up to 5 days. See more chili recipes for additional dinner ideas.
Once the chili has cooled completely, transfer it to freezer-safe containers and freeze for up to 3 months. See my how to freeze soup guide for more freezer-storage information.
Serving Suggestions
- Baked potato or nachos: Use it as a topping for baked potato or nachos.
- Enchiladas or burritos: Use it as a filling for enchiladas or burritos.
- Breakfast: Serve it with a fried egg on top.
- 1 medium white onion, chopped
- 2 poblano peppers, diced
- 1 jalepeño, seeded and diced
- 1 shallot, minced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 4 oz. can green chiles
- 16 oz. salsa verde, any heat works
- 4 cups chicken broth
- 1 lb. boneless, skinless chicken breast
- 15 oz. pinto beans, drained and rinsed
- 15 oz. white cannellini beans, drained and rinsed
- 15 oz. white hominy, drained
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Preheat oven to 400ºF.
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To an oven-safe stockpot, add the onion, poblano and jalapeño peppers, shallot, and garlic. Drizzle with olive oil, add the salt, and mix. Place the pot into the oven and bake for 25 minutes, stirring halfway.
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Remove the stockpot from the oven and add the green chiles, salsa verde, chicken broth, and chicken breast. Mix well.
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Place the pot on the stovetop over medium/high heat. Bring the mixture to a boil. Once boiling, cover, and reduce heat to low. Let simmer for 25-30 minutes, or until chicken is fully cooked.
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Once the chicken is cooked through, transfer the chicken to a plate or cutting board and use 2 forks to shred it. Set aside.
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Use a handheld immersion blender to blend the contents of the pot just until there are small chunks.
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Add the shredded chicken back into the pot along with the beans and hominy.
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Stir and let simmer for an additional 10 minutes.
- Storage: Store leftover green chili in an airtight container in the refrigerator for up to 5 days.
- Freezing Instructions: Once the chili has completely cooled, transfer to freezer-safe containers and freeze for up to 3 months.
- Crockpot Instructions: Place everything except for the beans and hominy in the slow cooker and cover. Cook on high for 3-4 hours or on low for 6-8 hours. Once the chicken is fully cooked, remove it from the crockpot and shred it with 2 forks. Set aside. Then, use a handheld immersion blender to blend the contents of the slow cooker. Place the shredded chicken back into the crockpot and add the beans and hominy. Mix well, cover, and cook for an additional 15-30 minutes.
[adthrive-in-post-video-player video-id=”16t88DJP” upload-date=”2020-09-26T00:00:00.000Z” name=”Green Chili” description=”Green Chili (AKA Chile Verde) never looked so good! This easy green chicken chili is made with roasted peppers, your favorite salsa verde, chicken breast, and white beans.”]
Calories: 446 kcal, Carbohydrates: 78 g, Protein: 38 g, Fat: 6 g, Fiber: 9 g, Sugar: 8 g
Nutrition information is automatically calculated, so should only be used as an approximation.