Chicken chili verde recipe - Cleveland 19 News Cleveland, OH

Chicken chili verde recipe

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2-4 TBSP Olive oil

1 med/large onion, diced

1/2 cup minced garlic

2 large jalapeno peppers, minced

1.5 pounds ground chicken meat

1 quart Souper Market chicken stock

1 small can (15oz) cannellini beans

1 small can (15oz) spicy chili beans

12 to 15 tomatillos, or two med cans (28oz ea ch)

1 tablespoon garlic powder

1 small can (15oz)

1 tablespoon ground cumin

1 tablespoon Mexican oregano

2-4 tablespoon Ancho chili powder

2 tablespoon Regular chili powder

1/2 cup red wine vinegar

1/4 cup Shriracha

1/4 cup GREEN tabasco sauce, for extra heat, if desired

1/4 cup, packed brown sugar, if desired

Salt & Pepper to taste


Put the oil into your pot (ideally an 8 qt pot) and get it hot. Add all your veggies, stirring them until they get lightly tender, than add the chicken and brown it. Add the vinegar to deglaze the pot, then the stock, along with everything else. Stir well and let simmer approx 1/2 hour or so. Adjust seasonings as needed. Make it hotter if you please. You can add some sour cream to smooth it out at the end as well. Just whisk in the desired amount (about 1/2 cup or so). I love this. As always, taste, taste, taste!!

Serve with your favorite cheese on top and more sour cream if desired.  

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