Green Chili Recipe

If you haven't already roasted the poblanos: char poblanos over a gas flame or under a broiler until blackened all over. Place in a bowl, cover with plastic wrap and let steam 10 minutes. Peel off skins, remove stems and seeds, and chop into roughly 1/4- to 1/2-inch pieces until you have about 2 cups.

Cut pork shoulder into 1/2-inch cubes and pat dry with paper towels. Season lightly with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Drain hominy (if using) and chop the canned green chiles if whole. Grate the cheddar, slice jalapeño for garnish, and warm tortillas.

Brown the Pork

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons vegetable oil over medium-high heat until shimmering. Working in a single layer (do in two batches if needed), add pork cubes and sear without moving for 2–3 minutes per side until well-browned. Transfer browned pork to a plate. Do not worry about cooking through.

Sweat Aromatics

Reduce heat to medium, add the diced onion to the pot and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add the minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant.

Build Flavor

Return the browned pork to the pot. Add the roasted chopped poblano, canned green chiles, hominy (if using), cumin, oregano, and ground coriander. Stir to combine and cook 1–2 minutes to toast the spices.

Simmer

Pour in 4 cups chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until pork is tender, 45–60 minutes. Stir occasionally and skim any excess fat from the surface.

Finish and Adjust

When pork is tender and chili has slightly thickened, stir in the lime juice and remaining 1 teaspoon salt and 1/4 teaspoon pepper (taste and adjust seasoning). If you prefer a smoother, slightly thicker texture, use an immersion blender briefly (1–2 pulses) to break down some of the poblano pieces—do not purée completely; leave some texture.

Ladle the green chili into bowls (about 1 to 1 1/4 cups per serving). Sprinkle each bowl with about 2 tablespoons grated cheddar cheese, add a jalapeño slice and a pinch of chopped cilantro and optional radish slices.

Serve immediately with a warmed tortilla on the side and a lime wedge. Encourage diners to squeeze additional lime if desired.