Mexican Green Chili

Mexican Green Chili Recipe - Authentic Country-Style Dish

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Mexican Green Chili is a flavorful and hearty stew that combines the smoky heat of poblano and jalapeno peppers with tender chicken, creamy cannellini beans, and tangy tomatillos. This dish is perfect for a cozy dinner on a chilly evening or for a festive gathering with friends and family.

History

Mexican Green Chili, also known as Chile Verde, has its origins in Mexican cuisine. It is believed to have originated in the state of Puebla, where poblano peppers are a staple ingredient. Over time, the recipe has evolved and adapted to different regions, with variations incorporating local ingredients and flavors.

Ingredients

4 dried poblano chiles or 2 fresh poblano chiles
1 tbsp olive oil
1 large onion, diced into 0.25-inch pieces
2 jalapeno chiles, roasted, skinned, seeded, and minced
1 tbsp minced garlic
0.5 cup chopped fresh parsley
1 tsp cumin, or more to taste
0.75 tsp salt
2 lb (907 g) tomatillos, husked, rinsed, and quartered (cut into 8ths if large)
2 14 oz (14 g) cans chicken broth
2 15 to 19 oz (539 g) cans cannellini beans, rinsed and drained (use navy beans if cannellini beans are unavailable)
1 lb (454 g) boneless, skinless chicken meat (Breasts and thighs work the best), cooked

How to prepare

Preheat the broiler and line a broiler pan with foil.
Cut the green poblano peppers in half, discard the stems and seeds. Lay the pepper halves on the foil, cut side down.
Press the peppers flat with your hand and place the jalapenos alongside them.
Broil the peppers until they are charred all over, approximately 8 to 10 minutes.
Wrap the foil around the peppers and allow them to steam until cool enough to handle.
Remove the skin and seeds from the jalapenos and the skin from the poblano peppers. Cut them into 1" pieces.
In a 6 qt (5.68 liter) Dutch oven, heat the oil over medium heat until hot.
Add the onion, garlic, parsley, cumin, and salt. Cook for 5 minutes, then stir in the tomatillos, broth, and roasted peppers.
Heat the mixture to boiling on high heat, cover, and simmer for 20 minutes or until the tomatillos are tender.
Stir in the beans and chicken and cook until bubbly, stirring often.
If you are using dried poblano peppers, break them open, shake out the seeds, and remove the stems.
Put the dried poblano peppers in a blender with 0.5 cup of water. Puree until smooth.
Add the puree to the recipe when you add the chicken broth. It will turn the dish a reddish color, but it will still taste good.
The recipe makes 8.5 cups of stew. Serve it in a bowl like soup or over hot fluffy rice.

Variations

For a vegetarian version, omit the chicken and add extra beans or tofu for protein.
Add corn, bell peppers, or zucchini for additional vegetables and texture.
Experiment with different types of beans, such as black beans or pinto beans, for a unique twist on the recipe.

Cooking Tips & Tricks

To add extra depth of flavor, roast the poblano and jalapeno peppers before adding them to the stew.

- For a spicier dish, leave the seeds in the jalapeno peppers or add more cumin to taste.

- If you prefer a thicker stew, puree some of the beans before adding them to the pot.

- Serve the Mexican Green Chili with a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime juice for a burst of freshness.

Serving Suggestions

Mexican Green Chili can be served on its own as a hearty stew, or paired with rice, tortillas, or crusty bread for a complete meal. Garnish with fresh cilantro, avocado slices, and a squeeze of lime juice for added flavor.

Cooking Techniques

Roasting the peppers before adding them to the stew adds a smoky flavor and depth to the dish.

- Simmering the stew slowly allows the flavors to meld together and develop a rich and complex taste.

- Pureeing some of the beans or vegetables can thicken the stew and create a creamy texture.

Ingredient Substitutions

If poblano peppers are not available, you can use Anaheim peppers or bell peppers as a substitute.

- Substitute chicken broth with vegetable broth for a vegetarian version of the dish.

- Use canned tomatillos if fresh ones are not in season or available.

Make Ahead Tips

Mexican Green Chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. The flavors will continue to develop and intensify over time.

Presentation Ideas

Serve Mexican Green Chili in colorful bowls or deep plates, garnished with a swirl of sour cream, a sprinkle of chopped cilantro, and a wedge of lime. Add a side of warm tortillas or crusty bread for dipping and sopping up the flavorful broth.

Pairing Recommendations

Pair Mexican Green Chili with a crisp and refreshing beer, such as a Mexican lager or a light ale. For a non-alcoholic option, try a citrusy soda or a glass of iced tea with a squeeze of lime.

Storage and Reheating Instructions

Store any leftover Mexican Green Chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Add a splash of water or broth if the stew has thickened too much.

Nutrition Information

Calories per serving

Each serving of Mexican Green Chili contains around 300 calories. This makes it a relatively low-calorie meal option that is perfect for those looking to maintain a healthy diet.

Carbohydrates

Each serving of Mexican Green Chili contains approximately 30 grams of carbohydrates. The majority of these carbohydrates come from the tomatillos, beans, and vegetables in the stew.

Fats

Mexican Green Chili is a relatively low-fat dish, with each serving containing around 5 grams of fat. The olive oil used for cooking provides healthy monounsaturated fats, while the chicken adds a small amount of protein.

Proteins

With the addition of chicken and cannellini beans, Mexican Green Chili is a protein-rich dish. Each serving contains approximately 25 grams of protein, making it a satisfying and filling meal.

Vitamins and minerals

Mexican Green Chili is packed with vitamins and minerals, thanks to the variety of vegetables and protein sources used in the recipe. Tomatillos are a good source of vitamin C, while beans provide fiber and essential minerals like iron and potassium.

Alergens

Mexican Green Chili contains no common allergens, making it a suitable dish for those with food sensitivities or allergies. However, individuals with specific dietary restrictions should always check the ingredients list for potential allergens.

Summary

Overall, Mexican Green Chili is a nutritious and balanced meal option that provides a good mix of carbohydrates, protein, and essential vitamins and minerals. It is a flavorful and satisfying dish that can be enjoyed as part of a healthy diet.

Summary

Mexican Green Chili is a delicious and comforting stew that combines the bold flavors of poblano and jalapeno peppers with tender chicken, creamy beans, and tangy tomatillos. This dish is perfect for a cozy dinner at home or for entertaining friends and family. With a balance of carbohydrates, protein, and essential vitamins and minerals, Mexican Green Chili is a nutritious and satisfying meal option that is sure to please your taste buds. Enjoy this flavorful dish with your favorite garnishes and accompaniments for a complete and satisfying dining experience.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Mexican Green Chili. It was a hot summer day in Mexico, and I was visiting my grandmother in her small village. She was known throughout the town for her incredible cooking skills, and I was always eager to learn from her.

On this particular day, she had invited me into her kitchen to help her prepare dinner. As we sat at the table, she pulled out a tattered old recipe book from her cupboard. The pages were yellowed and stained with years of use, but the recipes inside were priceless treasures.

She flipped through the pages until she found the one she was looking for - Mexican Green Chili. As she read the ingredients and instructions aloud, I watched in awe as she effortlessly chopped, diced, and mixed the ingredients together.

I asked her where she had learned to make this dish, and she smiled warmly at me. "Oh, mi amor," she said, "I learned this recipe from my mother, who learned it from her mother before her. It has been passed down through the generations in our family."

As we cooked together, she shared stories of her childhood and the memories she had of cooking with her own mother in the same kitchen. I listened intently, absorbing every detail and committing it to memory.

After hours of simmering on the stove, the aroma of the Mexican Green Chili filled the air. My mouth watered in anticipation as my grandmother ladled the steaming hot chili into bowls. We sat down at the table together and took our first delicious bites.

The flavors exploded in my mouth - the tangy tomatillos, the spicy green chilies, the tender chunks of pork. It was unlike anything I had ever tasted before, and I knew that this recipe would become a staple in my own kitchen.

As we finished our meal, my grandmother reached across the table and took my hand. "Cooking is so much more than just following a recipe," she said. "It is about love, tradition, and the memories we create together in the kitchen."

From that day on, I made it a point to learn as much as I could from my grandmother. I spent countless hours by her side, watching, listening, and absorbing every detail of her cooking techniques. I learned how to make tamales, enchiladas, pozole, and so much more.

And through it all, the recipe for Mexican Green Chili remained one of my favorites. Whenever I make it in my own kitchen, I am transported back to that hot summer day in Mexico, cooking with my beloved grandmother.

Now, as I pass down this recipe to my own grandchildren, I hope to instill in them the love and passion for cooking that my grandmother instilled in me. And I hope that they, too, will one day share this recipe with their own loved ones, creating new memories and traditions that will last a lifetime.