Every time I make a batch of green chili and post it to my instagram, I get a few requests for the recipe so I decided to post it and share my process with the world.
Green chili was my dad’s signature dish. He even won a neighborhood chili contest one and I think that he would have won even if my family hadn’t purchased extra votes in his favor. This isn’t his recipe, he used pork shoulder and chicken broth. He also used canned chilis and we have none of the same methods. Still, making the chili makes me feel kind of connected to my dad and home.
The process is a little time intensive for the first part but totally worth it. If you have someone who doesn’t mind doing bitch work in the kitchen, this can go a lot faster. I’m not strict about quantities when I cook, I always go by taste and by what feels right but I included them in my recipe from my most recent batch. I’ve also included a few pictures.
-Crockpot or large stockpot
-Cutting Board and Knife
-2 Sheet pans lined with aluminum foil
-2 lbs fresh Anaheim Peppers
-2 Poblano Peppers
-6 (6-8) Habaneros
-6 Cloves Garlic
-2 medium Onions
-7 medium tomatillos
-2 cans Rotel
-1 carton Vegetable Broth
-1 tbs Honey
-High Temp Cooking Oil (Avocado, Canola, etc)
-Spices (Cumin, Salt, Black Pepper, Chili Powder, Garlic Powder, etc)
-2 Shots Tequila
-2 Tbs Flour
Wash and dry all the produce, I use some castille soap to get the waxy residue off the peppers and tomatillos.
To roast the chilis, coat all of them in a thin coat of cooking oil. I used avocado oil and just poured a little into my hands and then covered all of them with just my manos. Place them in a single layer on an aluminum lined baking sheet. Do this to all the peppers. quarter the onions, cut little Xs into the tomatillos, peel the garlic and coat all of these in oil too and place them on another baking sheet.
Set your oven to “Broil” and put your first baking sheet on the top rack for 7-10 minutes then take them out and flip everything and put it back in for another 5-7 minutes so that the majority of the surface of the peppers is black and blistered. This makes them easier to peel and will also make your house smell great. When the first tray is out, go ahead and do the same with the other ingredients.
I start to peel them when the peppers are still hot but you can probably wait a bit if you’re worried about burns. PUT ON THE PLASTIC GLOVES BEFORE CUTTING ANYTHING. You will save your fingies from being spicy and don’t risk experiencing the hell of touching peppers and then touching your eyes. To prepare the peppers, I cut off the tops, slice open the side of the pepper and scrape the seeds out. The skin may come off really easily, sometimes it takes a little more effort. Avoid leaving any skin on them since it doesn’t soften in the cooking process and they’re not very pleasant to consume. When they’re de-seeded and peeled, I like to stack them up and then dice all of them at once and throw the pieces in the food processor. When all the peppers are done, blitz them in the food processor for a few pulses and then pour them in the crockpot. How much you process them depends on how much texture you’d like. This is the lengthiest process out of all of it.
Next, put your roasted onions and garlic in the FP and pulse a few times until there aren’t big pieces and put them in the CP with their pepper friends. After that you should only have roasted tomatillos left. I put these in the FP with a cup of vegetable broth and process it until it’s smooth and liquid. Add this to the CP with the rest of the broth.
To thicken it, put 2 tablespoons of flour (or cornstarch) and stir that motherfucker. Now I just1 put whatever spices feels right in, but the main ones that should go in are cumin (it’s a11 strong flavor so be careful), salt, pepper, chili powder, onion salt, garlic powder, and I put the smallest amount of cinnamon in there because FUCK IT and I think it adds a little complexity. Then I squeeze some lime juice in there, two shots of tequila (idk if it actually helps the flavor but I like it). If I’m eating it right away, I put fresh cilantro in mine.
I’ll leave it on the Crock on High for a few hours and then set it to low until everything is soft and familiar in there. Don’t be shy about tasting it and adjusting it, it’s out of my hands now.
I like to eat green chili on it’s own, on breakfast foods, with potatoes, wherever. If My Fitness Pal is to be believed and I recorded it correctly, these are the nutrition facts for 1 of 10 servings: