Monterrey Green Chili

Monterrey Green Chili


This is one of my all-time favorite green chili recipes. It is different from most in that it has giant chunks of pork and a liquid, not-thickened broth with tomatoes. It has a rich, full flavor. Plus, it’s gluten-free, Paleo.

I came up with this in an attempt to replicate the green chili at Monterrey House in Arvada. One of you readers sent me an email asking if I could get the recipe. I tried, but they said the recipe is secret. I can’t say this is exactly like Monterrey House’s green chili, but it’s pretty close.

I would normally make this with 1 cup mild Select New Mexico green chiles and 1/2 cup hot, but adjust to your heat preference. Using all hot will make it very spicy, but all mild should still be popular.

Monterrey Green Chili
Prep time
Cook time
Total time
Full of flavor with a thin broth and large chunks of pork. This is also very easy to prepare.
Recipe type: Green Chili
Serves: 6
  • 2 lbs pork loin, cut in 1½ inch chunks
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1½ cups chopped onion
  • 1½ tsp salt
  • 1½ tsp fresh ground black pepper
  • 2 tsp mustard powder
  • 2 tsp dried oregano
  • 4 medium cloves garlic, pressed
  • 1 cup canned diced tomatoes
  • 2 14 oz cans chicken broth
  • 1½ cups medium hot diced green chiles (or 1 cup mild, ½ cup hot)
  1. Blend the salt, pepper, mustard, and oregano in a small bowl and set aside.
  2. Heat olive oil and butter in a large pot, then brown the pork until lightly browned.
  3. Add the onions and cook about 5 minutes until softened, then add spices and garlic and cook while stirring another 5 minutes.
  4. Add the tomatoes, green chiles, and chicken broth and stir well.
  5. Either cover the pot and simmer on low for 2 hours, or transfer to a crockpot and cook on low for 2 to 4 hours.
  6. Serve!


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