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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This award winning recipe was provided by a friend years back. While there are lots of ingredients, the taste made it worth it. Best Green Chili I have had. Ingredients:
2 whole fresh anaheim chiles (char grill, peel, remove seeds and mince) |
2 whole poblano chiles (seeded and peeled) |
2 tablespoons olive oil |
1 1/2 cups diced yellow onion |
3 cloves garlic (minced) |
2 jalapeno chiles (minced) |
1 teaspoon oregano |
1 teaspoon cumin |
2 cans chicken broth |
2 cans beef broth |
1 large boiled potato (diced small) |
3 cups cooked diced chicken or pork (i use a pressure cooker to cook chicken cuz it makes it nice and tender!) |
1/4 cup cilantro (loosely packed - large stems removed) |
1 large can s&w ready cut diced tomatoes and jalapenos with mexican seasonings |
1/2 cup red cooking wine |
1 small habanero hot pepper (minced) |
Directions:
1. 1. Char grill anaheims, peel and remove seeds. Set aside
2. 2. Puree in blender with a small amount of chicken broth 1/2 of grilled anaheim chiles, 1/2 poblano chiles, cilantro and potato. Set aside.
3. 3. In large skillet, heat olive oil and saute onions, garlic, jalapeno chiles, cumin and oregano for several minutes until onions are translucent.
4. 4. Add chicken and beef broth and bring to simmer.
5. 5. Transfer to crock pot.
6. 6. Add the other 1/2 of grilled anaheim chiles and poblano chiles, habanero pepper, can of S&W diced tomatoes, diced chicken (or pork) and wine.
7. 7. Add the pureed mixture to crock pot.
8. 8. Season with salt.
9. 9. If necessary to thicken - in a small bowl use 1/4 c. flour and liquid mixture already in the crock pot. Return to crock pot to thicken.
10. If you want it hotter - add more habanero peppers!
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