Sunday is the Super Bowl, and if you’re hosting or going to a potluck, here’s an easy, game-worthy dish. Even better, it’s healthy for those of you who are trying to eat less carbs this year. Best yet, you can pull the whole thing together in less than an hour in your Instant Pot.

I’ve made this recipe on my former cooking show for the vision impaired, Four Senses, so if the Blind can do it, you can too.

Recipe: Green Chili with Chicken | Chili Verde

Notes: Making this chili in a pressure cooker like the Instant Pot is the way to go, but for those who don’t have one, I’ve provided the method for cooking it on a regular ol’ stovetop, too.

Ingredients

  • 3 lbs bone-in chicken leg quarters
  • 3/4 lb tomatillos, husked & quartered
  • 1 lb poblano peppers, seeded & chopped
  • 2 green chile peppers such as Anaheim or hatch, seeded & chopped
  • 2 serrano or jalapeño peppers, seeded if desired & chopped
  • 6 cloves garlic, crushed
  • 1 onion, coarsely chopped
  • 1 tbsp cumin seeds, toasted & grounded, or 1 tbsp ground cumin
  • 1.5 tbsp Worcestershire or fish sauce such as Red Boat (optional)
  • 1 bunch cilantro, finely chopped & divided
  • Garnishes:

  • 1 lime, wedged
  • shredded Monterrey Jack cheese (optional)

Instructions

  1. Cook chili using an Instant Pot or pressure cooker: In a pressure cooker on sauté mode or over high heat, heat 2 tbsp neutral oil and sear chicken until browned, approx 5m; transfer to platter. Add tomatillos, peppers, garlic, onion, cumin, and salt to taste; cook until tender, approx 5m. Return chicken to pressure cooker and cook at high pressure or 15 PSI until chicken is cooked through, approx 15m; transfer chicken to platter. Add Worcestershire or fish sauce if using and 2/3 the cilantro; purée with immersion blender. Shred chicken and stir into chili.
  2. Cook chili using stovetop: In a large saucepan or stockpot over high heat, heat 2 tbsp neutral oil and sear chicken until browned, approx 5m; transfer to platter. Add tomatillos, peppers, garlic, onion, cumin, and salt to taste; cook until tender, approx 5m. Return chicken to pot, lower heat, cover, and cook until chicken is cooked through, approx 45m; transfer chicken to platter. Add Worcestershire or fish sauce if using and 2/3 the cilantro; purée with immersion blender. Shred chicken and stir into chili.
  3. Stir in remaining 1/3 cilantro. Serve with lime wedges and Monterrey Jack if using.

Active time: 45m if using pressure cooker; 1h 15m if using stovetop method
Total time: 45m if using pressure cooker; 1h 15m if using stovetop method
Yields: 4to 6 servings

Print
Related Posts
Uni carbonara

Leave a Reply

Your email address will not be published. Required fields are marked *