I grew up in Colorado but really didn’t start appreciating Green Chile until I got older. One thing I LOVE about it, is how EASY it is to make. It’s literally FIVE ingredients and a one pot meal. The one thing you have to be careful of is the heat. I find buying the chiles canned or in the freezer section helps me to get the most consistent heat. That being said, I LOVE to go out every September to the roasting stands & pick a bushel up. It just seems right and more back to the way it should be. I will process all my chiles ahead of time & freeze them in one cup portions to use throughout the year. If you want to know how to do that, click here.
The other thing I love about Green Chile is it’s a great place to use leftover chicken. I know traditional green chile is made with pork but I don’t think pork is very clean so I tend to make it with ground beef, turkey or leftover chicken.
1 lb Organic Ground Meat of your choice OR leftover chicken
1 cup Green Chiles – Diced or processed
2 clove Garlic – Diced
2 Cans Organic Stewed Tomatoes
32 ounces Organic Bone Broth or Chicken Stock
Salt to Taste
Toppings (Optional):
Diced Avocados
Cilantro
Diced Red or Green Onions
1. If using ground meat, brown your meat in a pot
2. Add the Garlic, Tomatoes, Green Chiles & Broth
3. Simmer for about 5 minutes & add salt to taste
4. While it’s simmering, chop up your toppings.
5. Simmer for another 10 minutes and serve.
6. Enjoy!! That was almost too easy.
