Green Chili

Adapted from my cousin Irene's recipe.
Makes 2 quarts

Coat with flour

  • ¾ pound boneless turkey, chicken or port butt

Brown in

  • 2 TBL oil

Cook until meat is well browned. Meanwhile, in a 2-3 quart saucepan on medium heat, add

  • 2 TBL oil
  • 1 small onion diced

When the onion is tender, add the browned meat and

  • 2-3 cloves minced garlic or garlic powder
  • 15-ounce can of fire-roasted tomatoes
  • 3 4-ounce cans of chopped green chilis
  • 3 cups chicken stock
  • ½ tsp salt
  • ground pepper to taste
  • 2-3 chopped jalapenos, or a mix of peppers of your choice (See note below.)
  • ½ tsp oregano
  • ½ tsp chili powder (or more to taste)
  • ½ tsp ground cumin

Let simmer over low heat for 40 minutes. If  needs adjustment of seasons, have at it. If it’s not thick enough, use some oil and flour to make a thin roux, and use that to thicken it up a bit. It should have the consistency of a thin gravy or a thick soup. Alternatively, you may want to add finely minced potato at the beginning of the cooking to help thicken it a bit.

NOTE: For peppers, you may want to roast some milder peppers like Anaheim, use habaneros if you want it spicier, etc. It is all up to you!

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