This traditional Mexican-style green chili is a hearty, protein-packed main dish that delivers deep, savory flavors with a gentle kick of heat. Slow-simmered for hours, the boneless chicken breasts become incredibly tender while absorbing the aromatic blend of cumin, oregano, and roasted red chilies. The base of fresh tomatillos, tomatoes, and plenty of green chilies creates a vibrant, tangy sauce that is perfect for smothering over everything. It&# 226;ÂÂs an ideal comfort food for weeknight dinners, family gatherings, or meal prep. Serve it in a bowl with warm tortillas, use it as a rich sauce for enchiladas, or spoon it over grilled steak for a delicious twist. Simple ingredients come together to create a complex, satisfying meal that tastes even better the next day.
Green Chili – Triple Hhh (Howard’S Hotter’N H
Description
This traditional Mexican-style green chili is a hearty, protein-packed main dish that delivers deep, savory flavors with a gentle kick of heat. Slow-simmered for hours, the boneless chicken breasts become incredibly tender while absorbing the aromatic blend of cumin, oregano, and roasted red chilies. The base of fresh tomatillos, tomatoes, and plenty of green chilies creates a vibrant, tangy sauce that is perfect for smothering over everything. It&# 226;ÂÂs an ideal comfort food for weeknight dinners, family gatherings, or meal prep. Serve it in a bowl with warm tortillas, use it as a rich sauce for enchiladas, or spoon it over grilled steak for a delicious twist. Simple ingredients come together to create a complex, satisfying meal that tastes even better the next day.Ingredients
Directions
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Heat oil in a heavy cast-iron skillet over high heat.
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Brown the boneless chicken breasts in the hot oil, working in small batches to ensure a good sear.
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Transfer the browned chicken to a large saucepan.
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In the same skillet, add onions and minced garlic to the leftover oil.
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Sauté until the onions are soft and translucent.
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Add oregano, cumin powder, ground red chili, and red chili flakes to the skillet.
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Cook the spices 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 bouillon broth to the saucepan.
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Bring the mixture to a boil, then reduce heat to low and cover.
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Simmer gently for 3 to 4 hours, stirring occasionally.
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Check the consistency periodically and add water as necessary to maintain the desired sauce thickness.
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Just before serving, mix 3-4 tablespoons of cornstarch with cold water to create a slurry.
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Stir the cornstarch slurry into the chili to thicken to your desired consistency.
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.
