New Mexican Style Green Chili
The poblano and diced green chilis give this New Mexican dish its lovely authentic flavor no matter where you are serving it. It’s a delectable alternative to typical chilis with kidney beans and tomatoes, making it very kidney friendly.
Makes
Serving size
Ingredients
1 small (70g) onion, quartered
2 cloves of garlic, peeled and smashed
1 medium (14g) Jalapeño, stemmed and quartered (including seeds)
1 small (33g) Poblano chili
2 medium (34g each) tomatillos
2 cans New Mexican (Hatch™) green chilis
½ cup water
4 tablespoons vegetable oil, divided
1 pound ground turkey or pork
½ teaspoon cumin, grounded
1 can low-sodium hominy, drained
⅓ cup cilantro leaves, finely chopped
1 cup reduced-sodium chicken broth
¼ teaspoon sea salt (optional)
Instructions
- Purée onion, garlic, chilis, tomatillos and 1 can of hatch chilis with ½ cup water in a blender. Set aside.
- Heat 1 tablespoon oil in a 4-quart heavy pot or skillet over moderately high heat.
- Brown meat, stirring and breaking up clumps with fork until no longer pink, about 4 minutes.
- Transfer meat to a bowl, pouring off all but 1 tablespoon fat from pan.
- Add remaining 3 tablespoons oil to the same pan or skillet. Add purée, and cumin.
- Cook, stirring frequently until mixture has thickened and most of the liquid is evaporated, about 10 minutes.
- Add back the meat, hominy, cilantro, remaining can of Hatch™ chilis, and 1 cup of broth. Season with salt, if desired.
- Simmer, uncovered, stirring occasionally for about 10 minutes.
- Serve chili in bowls. Enjoy!
Cooking Tip
Like most one-pot dishes, this recipe does taste better the next day so do plan on saving some as leftovers.
For extra flavor, you may garnish with pumpkin seeds as well.
Recipe contributed by FamilyCook Productions
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