Austin Grill'S Chili Verde Recipe

Name: Austin Grill'S Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whole anaheim chilies, seeded and peeled; 5 whole poblano peppers, seeded and peeled; 2 tablespoons olive oil; 1 cup yellow onion, diced; 1 1/2 teaspoons garlic, minced; 1 1/2 jalapeno peppers, minced; 3/4 teaspoon oregano; 3/4 teaspoon cumin; 4 cups chicken stock; 1 medium idaho potato, peeled, cut in 1/2-inch dice; 2 cups chicken breasts, uncooked, cut in 1/2-inch dice; 1 cup cilantro, loosely packed, large stems removed; salt, to taste

Servings: persons

5 whole anaheim chilies, seeded and peeled
5 whole poblano peppers, seeded and peeled
2 tablespoons olive oil
1 cup yellow onion, diced
1 1/2 teaspoons garlic, minced
1 1/2 jalapeno peppers, minced
3/4 teaspoon oregano
3/4 teaspoon cumin
4 cups chicken stock
1 medium idaho potato, peeled, cut in 1/2-inch dice
2 cups chicken breasts, uncooked, cut in 1/2-inch dice
1 cup cilantro, loosely packed, large stems removed
salt, to taste

1
["Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel.", "In a large skillet, heat the olive oil and saute the onion until translucent. Add the garlic, jalapeno chiles, cumin and oregano, and saute for several minutes. Add the chicken stock and bring to a simmer.", "Then add the potatoes and cook until just tender. With a slotted spoon, remove 1 cup of potatoes and reserve. Add the diced chicken and poach gently in the onion/chili/potato mixture until chicken is cooked through.", "Remove from the heat immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in a small bowl. Refrigerate the remainder to keep the chicken from overcooking.", "In a blender, puree the reserved potatoes, half the Anaheim and half the poblano chilies, and the cilantro with the reserved half cup of liquid. When the chicken mixture is no longer warm, add the puree.", "Dice the remaining half of the Anaheim and poblano chilies in 1/2"" cubes and add to the mixture. Season with salt. Reheat just before serving to retain the fresh green color and flavor of the soup."]

773

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 whole anaheim chilies, seeded and peeled, 5 whole poblano peppers, seeded and peeled, 2 tablespoons olive oil, 1 cup yellow onion, diced, and more.

Yes, Austin Grill'S Chili Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Austin Grill'S Chili Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions