Austin Grill's Chili Verde Recipe

Name: Austin Grill's Chili Verde Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whl fresh Anaheim chile, seeded, peeled; 5 whl Poblano chilies, peeled, seeded; 2 Tbsp. Extra virgin olive oil; 1 c. Yellow onion, diced; 1 1/2 tsp Garlic, chopped; 1 1/2 x Jalapeno chile, chopped; 3/4 tsp Oregano; 3/4 tsp Cumin; 4 c. Chicken stock; 1 x Idaho potato, medium, peeled, cut in 1/2 inch dice; 2 c. Chicken breast, uncooked, cut in 1/2 inch dice; 1 c. Cilantro, loosely packed, large stems removed Salt, to taste

Servings: persons

5 whl fresh Anaheim chile, seeded, peeled
5 whl Poblano chilies, peeled, seeded
2 Tbsp. Extra virgin olive oil
1 c. Yellow onion, diced
1 1/2 tsp Garlic, chopped
1 1/2 x Jalapeno chile, chopped
3/4 tsp Oregano
3/4 tsp Cumin
4 c. Chicken stock
1 x Idaho potato, medium, peeled, cut in 1/2 inch dice
2 c. Chicken breast, uncooked, cut in 1/2 inch dice
1 c. Cilantro, loosely packed, large stems removed Salt, to taste

1
Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel.
2
In a large skillet, heat the extra virgin olive oil and saute/fry the onion till translucent/soft.
3
Add in the garlic, jalapeno chiles, cumin and oregano, and saute/fry for several min.
4
Add in the chicken stock and bring to a simmer.
5
Then add in the potatoes and cook till just tender.
6
With a slotted spoon, remove 1 c. of potatoes and reserve.
7
Add in the diced chicken and pooach gently in the onion- chili- potato mixturer till chicken is cooked through.
8
Remove from the heat immediatly, transfer to a bowl, reserving 1/2 c. of the liquid in a small bowl.
9
Chill the remainder to keep the chicken from overcooking.
10
In a blender, puree the reserved potatoes, half half the Anaheim and half the poblano chilies, and the cilantro with the reserved half c. of liquid.
11
When the chicken mix is no longer hot, add in the puree.
12
Dice the remaining half of the Anaheim and poblano chilies in half inch cubes and add in to the mix.
13
Season with salt.
14
Reheat just before serving to retain the fresh green color and flovor of the soup.
15
NOTES :This recipe makes a spicy soup with the consistancy of a hearty chicken-vegetable soup.

726

kcal

Calories

Fat

Carbs

114

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 12 ingredients. The key ingredients include: 5 whl fresh Anaheim chile, seeded, peeled, 5 whl Poblano chilies, peeled, seeded, 2 Tbsp. Extra virgin olive oil, 1 c. Yellow onion, diced, and more.

Yes, Austin Grill's Chili Verde Recipe 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!