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In the American Southwest green chili is ubiquitous; you can buy them freshly roasted on seemingly every street corner during harvest season, or as a topping on everything from burgers to enchiladas to eggs, served as a soup or stew, even flavoring beers and cocktails. South of the border it makes salsas, soups, stews in a way that is fresher and lighter than traditional red chili. VERDE makes it easy to experience these flavors with roasted dried Anaheim chilies, garlic, cumin, jalapeno, oregano, epazote, lime zest, coriander, cilantro, allspice, chive, parsley, and just a pinch of cloves. SALT FREE

Stir sour cream into this recipe for a white chicken chili with all the flavor, more body, and less heat.

Substitute hominy for the beans in this recipe to experience a really tasty posole verde.

Add carrot and potato chunks and substitute ground turkey for the shredded chicken to enjoy a homestyle classic New Mexico style green chili.

Add ground toasted pepitas (shelled pumpkin seeds) when you stir in the VERDE, skip the beans, and substitute pork for the chicken to experience an amazing Mole Verde.


Green Chicken Chili
~serves 6-8, generously~

1 full chicken breast (both halves)
1 1/2 lb tomatilloes, husked and rinsed
2 poblano chilies
2 jalapeno chilies
1 bunch cilantro, stems and leaves
2 tbsp cooking oil
1 large white onion, chopped
6 cloves garlic, minced
1 1/2 Tbsp VERDE®
6 cups chicken stock
2 cups cooked white beans

In a large saucepan heat 8 cups water with a pinch of salt and poach chicken breasts for 1 hour. Remove chicken to cool and reserve broth. Add water if needed to measure 6 cups. Shred chicken when cool enough to handle.
Grill, roast, or broil tomatilloes and chilies until soft and well browned. Stem and seed chilies and place in a blender jar with the tomatilloes , any pan juices, and all but a few reserved cilantro leaves. Blend until smooth, adding a little stock if needed.
In a soup pot heat oil and cook onion and garlic until softened. Add VERDE and cook another minute or so. Stir in blended roast veggies, chicken stock, and beans and simmer 30-45 minutes. Taste and adjust seasoning as desired. Add shredded chicken to warm through.