Sunday, October 27, 2013

Chili Verde

Chili Verde

What is Chili Verde? Chili Verde is a green Chili stew that warms your heart on a cold winter night.  I prefer this to Red Chili although my Red Chili is the bomb. Most Chili Verde's are made Pork but I prefer Chicken. I use chicken thighs, several varieties of green chili and tomatillos. You can use this chili to fill your burritos, enchiladas , over rice or just eat it all by its self.  In my recipe we roast or grill all vegetables to bring out their flavor. If you want to make this a one pot meal you can add potatoes. 

The picture on the left shows a sampling of the ingredients.  Since this as an impromptu dinner I did not write anything down but its very simple to make. 
  • Anaheim peppers                   
  • Habenero peppers
  • Poblano peppers
  • Jalapeno peppers
  • Pasilla peppers
  • Chipotle peppers
  • Serrano peppers
  • Tomatillos
  • Boneless skinless chicken thighs
  • Onions 
  • Garlic
  • Cilantro
  • Green Onions
  • Adobo spice
  • Cumin
  • Mexican Oregano
  • Salt and Pepper
  • Chicken Stock
  • Masa for your Roux
This might look like a daunting task to cook but its very easy. Grill all of your peppers until dark and sizzling. Take extremely hot peppers and put them in a bag to steam off skins. Grill your green onion and the Tomatillos.  

Prepare your chicken for grilling.  Take your favorite spices or Adobo and coat chicken thoroughly and grill. After chicken is grilled and cooled rough chop the chicken. Putting it all together is very easy too.  Pre-chop all of your onions and garlic.  Take your peppers, Tomatillos and green onion and rough chop using a blender or your immersion blender.  

Start cooking.  Saute onions and garlic for a few minutes and begin tossing in the rest of the ingredients.  After everything is added to the pot start making a roux.  Make a roux using equal part of masa and oil.  Use this as your thickener.  Simple right? Start tasting your verde!!!!

Add additional seasoning to adjust for your palate.  I love powdered Jalapeno powder.  I also love black cumin if you can find any.  When you think your Verde is ready toss in pre-chopped chicken.   Add chicken stock to thin out your Chili and add the masa roux to thicken it up. 

To serve, select a bowl worthy of your Verde and top with Queso Fresco,  Cotija cheese or Queso Panela cheese   I use all three of them.  Also add Cilantro and green onion.  Some milk on the side if you made it too hot.  I prefer a very strong Margarita.