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Green Chili Recipe

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This recipe for Green Chili, by , is from ThunderCooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elena Ziebarth
Added: Monday, June 29, 2009


1/4 1b. bacon
1.5 lbs. chicken (cut into bite-sized pieces)
2 Poblano peppers
4 Jalapeño peppers
1 Serrano pepper
1 small yellow onion
3 green onion stems
4 cloves of garlic
1 lb. Tomatillos
1 large can of hominy/pozole (next size up from 16 oz.)
1 can of beans (pinto, black, red kidney, chickpea -- all work well)
1 bunch Cilantro
3-4 Limes
2 cups water
2-3 cups low-sodium Chicken broth
Olive Oil
Pinch of Cayenne
Red Pepper Flakes
Hot Sauce (on hand for extra heat)

Halve all of the peppers lengthwise and de-seed. Cut again lengthwise into flat pieces. Set aside for the time being. Clean and trim green onions and set aside.

Heat a large pan on the stove. Cut bacon into smaller pieces and throw in pan to cook and crisp. Once crispy, remove the pieces of bacon -- set on a paper towel to remove some of the grease.

Mix together juice of a lime (or two), teaspoon of cumin, pinch of cayenne, pinch of salt, and olive oil in a bowl. Add pieces of chicken and make sure all are covered in mixture. Add more of all ingredients as necessary.

Place all pepper pieces skin-side down in hot pan and sauté in the bacon fat. When the pieces start to sear, remove from pan and set aside on a papertowel to remove some of the grease.

Throw cloves of garlic (still in skin) in pan and cook til skin starts to brown. Add green onion pieces and sauté til soft and slightly browned. Remove garlic and green onion and set aside.

If necessary, add a bit of olive oil to the pan. Cover bottom of pan with pieces of chicken and start to brown (you most likely will have to do two batches). Remove chicken as pieces brown (a few minutes on each side) and set aside for the moment.

Turn pan off for the moment -- if there is fat/oil standing the bottom then drain some off.

Quarter the onion. In a food processor/Baby Cuisinart, chop onion fine along with sautéed green onions and de-skinned garlic.

Warm pan again over medium heat -- add onion-garlic mixture to the pan and cook until onions become clear.

Open and drain the cans of hominy and beans.

Add browned pieces of chicken to the onion-garlic mixture in pan and combine. Throw in hominy and beans and combine. Sprinkle with cumin, red flakes, ground black pepper, and a bit of salt. Add about a cup of chicken broth and make sure all of the scrapings in the bottom of the pan loosen and combine with the broth. Add a bit of water.

Husk and rinse the tomatillos. Quarter tomatillos and places in food processor/Baby Cusinart. Add pieces of the cooled green peppers. Chop mixture til slightly chunky (but not smooth) then add to chili pot (you might need to do a few batches).

Wash and trim 2/3 or the cilantro. Throw in food processor/Baby Cuisinart and chop. Add chopped cilantro to pot.

Crumble the bacon and add half of it to the chili. Save the remainder for garnish.

Half remaining limes and add juice of 1.5 limes to chili. Mix everything well and add another cup of chicken broth.

Set pan to low heat and cover. Check chili every 30 min. or so and stir. Add water occasionally.

Test chili after 2 hours of simmering for flavor. Add more lime, salt, pepper, hot sauce etc. until satisfied with flavor. Simmer chili for another few hours, making sure to check every 30 min. and add water/chicken broth as necessary.

Garnish chili with fresh chopped cilantro and crumbled bits of bacon. And maybe a slice or two of avocado and a squeeze of lime juice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours (not counting the simmering)
Personal Notes:
Personal Notes:
This chili was entered in the Spring '09 Thunder-Chili-Cook-Off. Alas, it didn't place. But it's damned good!

I like a smoother chili, hence the usage of the food processor/Baby Cuisinart. If you like your chili chunky, then chop everything by hand.

Also, this is definitely a meal where 'bacon makes everything better' -- there is an added dimension to the chili from using the bacon fat that really can't be replicated with oil or butter. So don't skip the bacon!




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