Chili Verde Recipe
Chili Verde is a Mexican-American dish that is traditionally made with green tomatillos, mild chiles like poblano or Anaheim, onions, garlic, and cilantro. The flavor is tangy with just a hint of kick from chili peppers, and the color is enchanting; a rich emerald green.
Ingredients
- 1.75 lbs of chicken thighs cut into 1/2 inch pieces
- 1 can 15 oz low sodium black beans
- 1 can 15 oz low sodium pinto beans
- 1 tbsp garlic powder
- 1 tbsp cumin
- 1 tsp celery seed optional
- 1 tbsp pepper
- 1 tbsp chili powder
- 2 cups diced poblano peppers
- 2 cups yellow onion
- 2 cups spinach
- 2 cups cilantro
- 6 cloves garlic minced
- 2 cups frozen corn
- Sour Cream Optional
- Mozzarella Cheese Optional
Instructions
- In a small bowl, use a fork to mash the can of black beans just slightly. We are creating texture here that differs from the pinto beans we will use later on.
- Heat avocado oil in a large, heavy pot over high heat. I like to use a large cast iron pot but any large pot you have will do. Add chicken and cook for 5 to 6 minutes, turning occasionally, until browned.
- Add in to the pot your onion, poblanos, and garlic. Cook for 4 to 5 minutes until the onion is translucent and tender.
- After these turn translucent, add in your garlic powder, cumin, pepper, chili powder and stir. Then add in your stock and stir.
- Add the can of pinto beans, black beans, and salsa. Bring to a boil. Reduce heat to low to medium and simmer for about 10 minutes.
- Stir in corn, spinach, and cilantro. Cook for about 8 minutes until the spinach is wilted and all the ingredients have time to marry together and mix al their flavors.
- Serve after cooling for 1 minute and you can add on top some mozzarella cheese or sour cream. Why not both!
Nutrition
Calories: 470kcalCarbohydrates: 46gProtein: 35gFat: 17gSaturated Fat: 5gSodium: 454mgPotassium: 1362mgSugar: 8g