This Howard’s Hotter’n Hell Green Chili is a robust, fiery dish that captures the essence of New Mexican cuisine. Made with a generous amount of roasted green chilies, fresh tomatillos, and aromatic spices like cumin and oregano, it delivers a complex heat that builds slowly. The boneless chicken breasts become incredibly tender after simmering for hours in the rich, vibrant sauce. The flavor profile is a perfect balance of smoky, tangy, and spicy, making it an excellent choice for weeknight dinners or casual gatherings. Serve it over rice, with flour tortillas, or as a topping for enchiladas for a truly satisfying meal that warms the soul.
Howard’S Hotter’N Hell Green Chili
Description
This Howard's Hotter'n Hell Green Chili is a robust, fiery dish that captures the essence of New Mexican cuisine. Made with a generous amount of roasted green chilies, fresh tomatillos, and aromatic spices like cumin and oregano, it delivers a complex heat that builds slowly. The boneless chicken breasts become incredibly tender after simmering for hours in the rich, vibrant sauce. The flavor profile is a perfect balance of smoky, tangy, and spicy, making it an excellent choice for weeknight dinners or casual gatherings. Serve it over rice, with flour tortillas, or as a topping for enchiladas for a truly satisfying meal that warms the soul.Ingredients
Directions
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Heat oil in a heavy cast-iron skillet over high heat.
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Brown the chicken breasts in batches to avoid crowding the pan, then transfer to a large saucepan.
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Add onions and garlic to the remaining oil in the skillet and cook until onions are soft and translucent.
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Stir in oregano, cumin, ground red chili, and red chili flakes; cook for 2-3 minutes until fragrant.
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Transfer the onion and spice mixture from the skillet to the saucepan with the chicken.
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Add the tomato, tomatillos, green chilies, and chicken broth to the saucepan.
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Bring the mixture to a boil, then reduce heat to low and simmer gently for 3-4 hours.
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Check periodically and add water as needed to maintain desired consistency and prevent burning.
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Just before serving, mix cornstarch with a small amount of cold water to form a slurry.
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Stir the cornstarch slurry into the chili to thicken the sauce to your preference.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 407.7kcal
- % Daily Value *
- Total Fat 11.9g19%
- Saturated Fat 2.8g14%
- Cholesterol 192.9mg65%
- Sodium 168.0mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 70.4g141%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure green chilies are peeled and seeded before adding to the pot. Roasting them first adds depth of flavor.
Serve hot from a bowl with warm flour tortillas on the side. This chili also makes an excellent sauce for chili rellenos, eggs, or enchiladas.
A popular variation is to grill a steak until juicy, smother it with this green chili sauce, sprinkle with grated cheese, and serve with Mexican rice.
If you prefer a milder heat, reduce the amount of red chili flakes or use milder green chilies like Anaheim instead of Habanero or Serrano varieties.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve after sitting overnight.
