Every home cook has their collection of go-to recipes. When in a pinch or when simply having a craving we can whip up these dishes in short order.
Years ago I was looking for a simple, short-cut method of making my green pozole. I love my pozole recipe but it takes some time and a bit of fuss. I wanted a dish that could be made with minimal fuss but it still had to deliver the vibrant and fresh flavors I was craving.
As luck would have it I got it in one take and this green chili recipe has been a household staple for years.
It’s a summer inspired dish with all of the fresh chilies and tomatillos but in truth, I make it in any season as it’s great on weekend game days. Who doesn’t want chili while watching the game?
Ingredients for Green Chili
- 4 Poblano Chilies
- 1 or 2 Jalapeño or Serrano Chilies (choose your heat level)
- 1 Spanish onion
- 5 cloves of garlic
- 15 Tomatillos
- 1 bunch Cilantro
- 1 20 oz. can of Hominy
- 1 quart Chicken Stock
- Limes for squeezing in finished Chili
- 2 pounds Ground Turkey or Chicken (I prefer thigh meat)
Prep your vegetables by giving it a good wash. In the case of the tomatillos remove the husks and wash. Cut off about an inch from the bottom of the cilantro stalks – you will puree the rest.
Heat a large stock pot or casserole on high heat. Now let your food processor or blender do all of the work. Blend the chilies, onion, and garlic until smooth. Add some oil to the pot followed by the puree of chilies. It will bubble up quickly so give it a stir. Now blend the tomatillos and cilantro. You can leave it a little chunky if you prefer. Add this to the pot and stir. Cook for another minute or two and then add the stock. Drain and rinse the hominy and add this to the pot. Cook at a steady simmer.
Meanwhile, heat a large sauté pan on high. When hot, lightly brown the ground chicken or turkey working in batches so you don’t overcrowd the pan. This should take just a few minutes per batch. When lightly browned add to the pot. After all of the meat has been added to the pot cover it with the lid ajar and continue to simmer for 15 minutes.
Serve in big bowls with fresh cut cilantro and plenty of lime wedges for squeezing.