In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with theLayered Rice Saladand the ToastedJalapeño Corn Bread.
Ingredients
Serves 12
Step 1
Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
Step 2
在同一锅烧热2汤匙油介质-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.
Step 3
Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
Step 4
Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.
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Reviews (57)
Back to TopFamily favorite. Make a triple batch and freeze.
B Brooks
Western Springs, IL
12/11/2021
Excellent; makes a large amount and had to use two pots. I could not find tomatillos (hello, London?), and used chopped tomatoes instead. (Yes, I know they are not at all the same, but it seemed to work.) Served with the tortilla chips, and a dollop of plain yogurt. Delish! Prepared 11/5/17.
checkd
London, + Miami
11/10/2017
我不喜欢这足以让一遍。助教ste was OK to good, and I'm sure I could tailor it more to my liking on a retry, but I'm also sure there's better recipes out there. Visually, it was unappealing with the green chilis, red chili powder, and browned chicken combining to make an unsatisfying brown color. Fresh cilantro mitigates this with its bright green color. Also needed was a bit of an acid backbone - I used some lemon juice, though lime or even vinegar would probably do. It seemed odd to combine bell pepper, fresh chile pepper, and chile powder, paprika, and cinnamon stick for a New Mexico chili. Isn't that more Cincinnati than New Mexico? I pulled the cinnamon early over concern about the flavor direction and I didn't miss it.
bmorgan12
Los Angeles
12/19/2016
Very good as written. Even better IMHO with minor modifications: add 1-2 chopped jalapenos, 1-2 cans cannellini beans (I KNOW beans invalidate calling it "chile verde" - but they taste great in this!), char the corn before adding, and use just enough broth to keep the ingredients wet. Delicious!
jrbaxter
Chevy Chase, MD
11/23/2015
I really liked the spices in this recipe - it was really different. Followed the recipe with a few tweaks to make it hotter (added 2 jalapenos, used hot chili powder and used smoked paprika. It was easy to make and did not take too long.
sueohb
Gobles MI
12/18/2013
the spices for this recipe, did not work well so next time I will leave out the cinnamon sticks, the cumin over powered the flavor of the dish, and the chili powder did'nt taste right, oragano did'nt work, I will go back to my old ways, chicken,onions,garlic, canned and fresh peppers tomatillos salt and pepper.
Anonymous
santa cruz
1/17/2012
I modified this to be an excellent burrito filling by doing the following: replace the bell peppers with a small amount of serrano (this recipe lacks heat); reduce the amount of chicken broth to 2 cups; skip the flour altogether, and grill the chicken and then dice into small pieces. Very easy, and very popular results!
ajaxusa
2/25/2011
I'm dubbing this my Green Bay Packer chili because of its beautiful green & gold colors. I followed the recipe & am glad I did. I like the texture of the chunks vs. shredded chicken. Did take the cinnamon sticks out after the first hour of simmering, though - it was strong enough.
meiganrath
Minneapolis, MN
1/13/2011
Makes a fantastic burrito filling if you cut way back on the amount of chicken broth.
ajaxusa
1/11/2011
Forgot the forks!
Anonymous
Salt lake
9/24/2010
Amazing! Great complexity of flavors. Try it with a frozen hatch nm roasted green chile and you won't be sorry. Followed others on skipping green peppers and shredding the chicken. Mexican oregano too. Yum!
Anonymous
Salt lake
9/24/2010
I don't really consider this to be "chili," but it's a good dish, and I would make it again with minor adjustments. I used only 1 cinnamon stick just because I don't like too much of that flavor. I think that jalapenos are a must, and I used pickled jalaps because they are always in my fridge. A good splash of lime juice at the end of cooking brightens the flavor, and I was generous with salt and cumin. Next time, I'll shred the chicken and omit the flour step because the texture of the chunks wasn't very appealing. I served it over rice and will make tostadas with the leftovers. This makes a ton of food but that's great for the freezer.
Anonymous
Costa Mesa, CA
5/1/2010
I love this recipe. I think using chicken thighs adds to the flavor, but I don't coat them with flour. I use poblanos instead of green peppers and add 2 serrano peppers and 1 jalapeno--seeds included to make it nice and spicy. I make sure to char the corn kernels if possible. And I just include a dash of cinnamon so it doesn't overpower. Serve with cilantro and dollop of sour cream to cut the spice. Yum.
sleugers
Cincinnati, Oh
1/11/2010
Overall, I got rave reviews with this one and fared well in my office's annual chili competition. I made the following changes: 1. Reduced to 4C broth and added two jars of Herdez Tomatillos salsa instead of cupping up tomatillos. Made for a consistent base. 2. Used two cans of white hominy instead of frozen yellow corn. The hominy absorbed the flavor better. 3. Added 2 medium sized jalapenos instead of Anaheims ... didn't use seeds. Couldn't get Anaheims. 5. Added a can of black beans during the last 15 minutes of cooking. I didn't want the beans to break down and change the flavor of the base, but still wanted to add some additional bulk to the chili.
hktotten
South Carolina
11/23/2009
I really liked this recipe. It definitely took a while to make...but really good. I also used pablano peppers instead of green and added in one yellow and one red pepper since I had it in the house, and also a can of navy beans and black beans. Everyone loved it!
michelleterese
10/12/2009
