Before moving to Colorado, I had never had green chili. I guess it’s not a midwestern thing, but it should be! Green chili is pretty similar to regular, red chili, but really focuses on a variety of green chili’s for its flavor (pablanos, seranos, jalapenos, hatch) and is always served with a tortilla instead of bread, chips, crackers etc. Normally it’s made with pork, but my grocery store didn’t have what I wanted, so I settled with ground chicken and it worked really well. It has the spice and flavor I was looking for, so I would say it’s a great first attempt. I know back in Ohio it’s -25 degrees today with the wind chill, so this would be an awesome, warming dinner and a great introduction to the chili’s of the west:) Enjoy!
- 2 lbs organic ground chicken
- 3 (4 oz) cans green hatch chili's (2 hot, 1 mild)
- 2 poblano peppers - minced (1 with ribs and seeds removed, keep the other pepper's ribs and seeds intact)
- 1 jalapeno pepper - minced with ribs and seeds removed
- 1 (8oz) can diced tomatoes
- 1 yellow onion - chopped
- 3 garlic cloves - minced
- 2 c veggie or chicken broth
- 1 tbsp coconut oil
- 1-2 tsp salt
- 1 tsp pepper
- 1 tbsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp cayenne (or more, if you like more heat)
- In a large pot, heat coconut oil over medium heat
- Add ground chicken and season with salt and pepper
- Brown the chicken, then set aside in a separate bowl
- Add the onion and peppers to the pot and sautee for about 5 minutes
- Add garlic, cooked chicken and all spices and sautee for another minute
- Add the cans of hatch chili's, the tomatoes and the broth
- Bring to a boil and let simmer for 20-30 minutes
- Serve with avocado and enjoy!
- I cooked this chili on the stove top, then put it in my crock pot for 4 hours on low to continue the simmer and keep warm until I got home that night. This is always an option and it turned out great!
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