3 Liter Tureen Green Chili Recipe
This is a very healthy green chili, or stew, that is high in fiber and low in carbs. You can prepare this chili in the morning and let it cook all day. You’ll come home to the aroma of delicious green chili stew. This recipe has been portioned to prepare in a 3.2 Quart Tureen by Galia (Item #GWA01), or a 3 Liter Tureen by Manufaktura (Item #W004).
In this recipe we are using Select brand Roasted and Diced Mild Hatch Green Chiles.
New Mexico is famous for growing these wonderful green chiles. The southern Colorado region of Pueblo also boasts of its green chile peppers. The chiles in this recipe are found in the frozen section of major grocery store chains in Colorado and New Mexico. Canned green chiles can be found in most grocery stores around the country. We prefer frozen over canned, as the latter has a slight vinegary taste.
Go to the Select website to find a retailer near you - https://selectnewmexico.com
You can also search “Where to buy frozen green chiles” and have them shipped to you.
3 - 24 oz bags of Select Brand Roasted and Diced Mild Hatch Green Chiles, thawed.
2 - Boneless Chicken Breasts (1.5 lbs)
1 - TBS Salt
2 - TBS Minced Garlic
10 - Large Jalapeno Peppers
1 - 14.5 oz Can of Diced Tomatoes
1 - 8 oz Can of Tomato Sauce
3 - TBS Cooking Oil for Browning the Chicken
Cube the chicken and fry in the oil until lightly browned.
Cut the meat of the jalapenos to separate from the ribs and seeds. The meat of the jalapeno provides a delicious flavor without the heat. Boil the peppers for 10 minutes and drain. Add half of the diced green chiles into the tureen. Using a blender, puree the other half of the green chiles, along with the jalapeno meat. Add the puree to the tureen.
Add chicken and all the other ingredients to the tureen. Stir well. Place tureen on the middle rack of the oven and set the temperature to 200 degrees and let it simmer for at least 6 hours. It’s a good idea to place a cookie sheet on the rack below the tureen in case any chili bubbles out. When removing it from the oven, make sure not to set your hot tureen on cold granite or stove top. Always set your Polish pottery on a hot pad or dish towel to avoid breakage due to thermal shock.
This recipe is extremely versatile! Serve it in a bowl and garnish with cheese, cilantro, avocado, sour cream, or any of your other favorite toppings. Smother your favorite burrito with green chili, add some Mexican cheese, and bake at 350 until the cheese is bubbly and starting to brown. Smother scrambled eggs with this green chili for a low-carb breakfast. Modify this recipe to your liking! If you enjoy a spicier level of heat, keep the ribs and seeds of the jalapeno peppers or use hot green chiles. Most green chili traditionally contains pork instead of chicken. We used chicken as a healthier alternative, but turkey breast also works well. If you prefer pork, then cut up some pork shoulder and brown it as you would the chicken.
This green chili freezes very well.
Please share any variations with us as we would love to hear from you!
Remember: Polish Pottery is considered "heirloom quality" stoneware and meant to last several life times. However, you have to treat your pottery right!
1. Never put Polish Pottery on an open stove top.
Polish Pottery does not like uneven heat!
2. Don't shock your Polish Pottery with a rapid change in temperature.
Going from freezer to a hot oven is a no-no. Try to cover the entire surface of your piece with food or liquid before heating to insure even heat. We recommend a maximum temperature of 425°.
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