Mexican Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 large Chicken Breasts8 Anaheim Chiles3 cups diced onions1 Tbls minced garlic3/4 Jar Herdez Green Salsa Verde (Medium)1 Tbls ground cumin2 Tsp dried oregano leaves1 Tsp ground coriander4 cups chicken stock1 cup water1 cup frozen corn, thawed2 cans white or great northern beans, rinsed1 Tbls. fresh lime juiceSalt and pepper to taste
Cook chicken breasts for about 20 minutes in water with 1 tsp. salt and 1/2 tsp. pepper. Remove chicken from pot, set aside to cool. Shred chicken after it has cooled.
Place Anaheim Chiles on a cookie sheet and roast under broiler until slightly charred and their skin blisters, turning often. Let cool for 3 minutes, then put into 1 gallon plastic bag to steam for 10 minutes. Peel, seed, dice and set aside.
Over medium/low heat, sweat onions in oil for about 5 minutes. Add garlic, Salsa Verde and spices and simmer on medium/low heat until onion is tender, turning frequently, being careful not to burn (about 10 more minutes). Add chiles, chicken stock and water, stir well, and bring to a simmer. If you are doing the chicken version, now add shredded chicken and simmer for about 15 minutes.
(If you are doing the meatball version instead of the chicken version, now drop reserved meatballs into soup, cover and simmer over low heat until rice is tender, about 35 minutes.)
Add corn, beans and lime juice. Simmer an additional 5 minutes. Salt and pepper to taste. You probably won't need any salt or pepper.
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Ingredients for Meatballs:
1/2 cup dry instant brown rice
2 eggs, beaten
1 Tbls. chili powder
2 Tsp ground cumin
1/2 Tsp. each garlic powder, dried oregano leaves, and ground coriander
1 Lb. ground Pork
Directions:
Stir all ingredients (except pork) together in a large bowl. Add pork, mix until combined, then shape into balls about the size of a walnut. Chill or freeze until ready to use. Makes about 25 meatballs.
Place Anaheim Chiles on a cookie sheet and roast under broiler until slightly charred and their skin blisters, turning often. Let cool for 3 minutes, then put into 1 gallon plastic bag to steam for 10 minutes. Peel, seed, dice and set aside.
Over medium/low heat, sweat onions in oil for about 5 minutes. Add garlic, Salsa Verde and spices and simmer on medium/low heat until onion is tender, turning frequently, being careful not to burn (about 10 more minutes). Add chiles, chicken stock and water, stir well, and bring to a simmer. If you are doing the chicken version, now add shredded chicken and simmer for about 15 minutes.
(If you are doing the meatball version instead of the chicken version, now drop reserved meatballs into soup, cover and simmer over low heat until rice is tender, about 35 minutes.)
Add corn, beans and lime juice. Simmer an additional 5 minutes. Salt and pepper to taste. You probably won't need any salt or pepper.
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Ingredients for Meatballs:
1/2 cup dry instant brown rice
2 eggs, beaten
1 Tbls. chili powder
2 Tsp ground cumin
1/2 Tsp. each garlic powder, dried oregano leaves, and ground coriander
1 Lb. ground Pork
Directions:
Stir all ingredients (except pork) together in a large bowl. Add pork, mix until combined, then shape into balls about the size of a walnut. Chill or freeze until ready to use. Makes about 25 meatballs.
Nutritional Info Amount Per Serving
- Calories: 202.2
- Total Fat: 2.1 g
- Cholesterol: 29.2 mg
- Sodium: 810.6 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 6.7 g
- Protein: 18.8 g
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