Green chili has been a common ingredient in many cuisines for a long time, especially in Southwestern and Mexican cooking. It adds a kick to dishes while keeping a rich and hearty taste. It’s known for its bright color and strong flavors. One version that food lovers have been talking about is the chubby green chili recipe. This special kind of green chili uses a mix of fresh, plump green chilies to make a dish that is both tasty and filling. The word “chubby” describes the extra-thick, juicy green chilies that are used in the dish. These chilies give the dish its rich, hearty texture.
This tasty chili is made with roasted green chilies, tender meat (usually pork or chicken), and a mix of spices that make it just the right amount of spicy and tasty. The chubby green chili recipe usually calls for slowly simmering all the ingredients together to make a stew that is savory and a little smoky. This dish is sure to be a hit with everyone, whether you serve it with warm tortillas or over rice. Everyone will want seconds.
The chubby green chili recipe is different from other green chili recipes because it can be used in many different ways. You can change the recipe by adding your favorite vegetables, beans, or even a splash of cream to make it smoother. The base of the chili is still roasted green chilies. You can make the dish as spicy or mild as you want, so everyone will like it. The chubby green chili recipe is sure to impress, whether you want a warm meal on a cold night or a tasty dish to bring to a family gathering.
Why you will love it
- Thick, hearty texture that clings to everything
- Big roasted chile flavor with balanced heat
- Weeknight easy, freezer friendly
- Works with pork, chicken or fully vegetarian
Key ingredients and smart swaps
- Roasted green chiles: Hatch or Anaheim for mild to medium heat. Poblanos for deeper flavor. Add a jalapeño or serrano if you want it spicier. Use canned fire-roasted diced green chiles when fresh are not available.
- Onion and garlic: The savory base. Shallot works in a pinch.
- Fat: Neutral oil or butter. For richer flavor, use a spoon of bacon drippings.
- Thickener: All-purpose flour gives a classic gravy body. Masa harina adds gentle corn flavor and is naturally gluten free. Cornstarch slurry is another gluten free option.
- Stock: Chicken or vegetable stock. Bone broth adds extra body.
- Spices: Cumin and Mexican oregano for warmth, plus salt and black pepper. A pinch of coriander brightens things.
- Protein (optional): Diced cooked pork shoulder or shredded rotisserie chicken. Beans work great for a vegetarian version.
- Finishers: Lime juice for brightness and chopped cilantro for freshness.
Step by step : Chubby Green Chili Recipe
- Sauté: Warm 2 tablespoons oil or butter in a pot over medium heat. Add 1 diced small onion with a pinch of salt. Cook 4 to 5 minutes until translucent. Stir in 3 minced garlic cloves for 30 seconds.
- Build the body: Sprinkle in 2 tablespoons flour or masa harina. Stir for 60 to 90 seconds to cook off the raw taste.
- Whisk and simmer: Slowly whisk in 2 cups stock until smooth. Add 6 to 8 chopped roasted green chiles, 1 teaspoon cumin, 1 teaspoon Mexican oregano, and black pepper. Fold in 1 cup cooked pork or chicken if using.
- Thicken: Simmer 12 to 15 minutes, stirring often, until the chili turns glossy and thick. Season with salt to taste.
- Finish: Stir in the juice of half a lime and a handful of chopped cilantro. Taste and adjust heat, salt, and acidity.
Texture check: If it is too thick, splash in more stock. If it is too thin, simmer a few extra minutes or stir in 1 teaspoon masa or a small cornstarch slurry.
Variations: Chubby Green Chili Recipe
- Vegetarian Chubby Green Chili Recipe: Use vegetable stock and add 1 can of white beans or hominy.
- Chile Verde style: Blend 1 tomatillo with a little stock and add during simmer for a tangy kick.
- Creamy: Swirl in 2 tablespoons sour cream at the end for a silky finish.
- Extra smoky: Add a small pinch of ground chipotle or a splash of liquid smoke.
- Instant Pot: Sauté onion and garlic on Sauté mode, add ingredients, pressure cook 5 minutes, quick release, then simmer on Sauté to thicken.
- Slow cooker: Combine all ingredients except lime and cilantro. Cook on Low 4 to 6 hours. Finish with lime and cilantro and thicken with a cornstarch slurry if needed.
Serving ideas
- Spoon over scrambled eggs or breakfast burritos
- Smothered enchiladas, chimichangas or fries
- Bowl with rice, avocado, queso fresco and tortilla chips
- With grilled corn, roasted potatoes or pulled pork tacos
Make ahead, storage and freezing
- Fridge: 4 to 5 days in a sealed container.
- Freeze: Up to 2 months. Cool completely, pack flat in bags, label and date.
- Reheat: Warm gently on the stovetop. Add a splash of stock to loosen.
- Food safety: Cool quickly, keep below 5°C in the fridge, and reheat until piping hot.
Troubleshooting
Not thick enough: Mix 1 teaspoon masa or cornstarch with 1 tablespoon cold water, stir in, and simmer 2 minutes.
Too spicy: Add a small spoon of sour cream or a diced potato to simmer and mellow the heat.
Bland: Add salt first, then lime juice. A pinch of cumin or coriander can wake it up.
Floury taste: Let it simmer a few more minutes to cook the roux.
Chubby Green Chili Recipe
Equipment
- Medium pot or Dutch oven
- Cutting board & knife
- Wooden spoon & whisk
- Measuring Cups & Spoons
- Optional: tongs (for roasting), immersion blender (for smoother texture)
Ingredients
- 2 tbsp oil or butter
- 1 small onion diced
- 3 garlic cloves minced
- 2 tbsp all-purpose flour or masa harina GF
- 2 cups chicken or vegetable stock
- 6 –8 roasted green chiles Hatch/Anaheim, peeled, seeded, chopped
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- ½ tsp black pepper salt to taste
- Optional add-ins: 1 cup diced cooked pork or shredded chicken; 1 can 15 oz white beans or hominy
- Finish: juice of ½ lime ¼ cup chopped cilantro
Instructions
- Heat oil/butter in a pot over medium. Sauté onion with a pinch of salt 4–5 min until translucent; add garlic 30 sec.
- Sprinkle in flour/masa; stir 1 min to make a light roux.
- Slowly whisk in stock until smooth.
- Stir in green chiles, cumin, oregano, pepper, and any optional protein/beans.
- Simmer uncovered 12–15 min, stirring, until glossy and thick (“chubby”). Season with salt.
- Off heat, stir in lime juice and cilantro. Adjust thickness with a splash of stock if needed. Serve hot
Notes
- Heat control: Add a roasted jalapeño/serrano for extra kick; for milder chili, use Anaheim or canned mild green chiles.
- Gluten-free: Use masa harina or a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
- Make-ahead: Keeps 4–5 days refrigerated; freezes up to 2 months. Reheat gently with a splash of stock.
- Serving ideas: Over eggs, smothered burritos/enchiladas, with rice and avocado, or as a dip with tortilla chips.
- Too thick/thin: Loosen with stock; to thicken, simmer longer or add 1 tsp masa slurry.
Share Your Twist!
Make this Chubby Green Chili Recipe your own—then tell me what you changed!
- Heat level: Which chiles did you use (Hatch, Anaheim, jalapeño, serrano)?
- Protein swap: Pork, chicken, turkey, beans, or hominy?
- Texture: Kept it extra “chubby,” or thinned with stock?
- Flavor boost: Added tomatillos, roasted corn, or a dash of coriander?
- Finish & toppings: Lime, cilantro, queso fresco, avocado, or sour cream?
- Serving ideas: Over eggs, fries, enchiladas, or rice?
Drop your variation and best tip—your twist might become someone’s new favorite!