Howard's Hot Green Chili

This green chili is the real-deal Southwest version: four pounds of fresh green chile peppers form the backbone, with tomatillos and a single tomato adding tang and depth. Ground chile and red pepper flakes turn up the heat further.

Browning the chicken in batches in a hot cast iron skillet is critical. Crowd the pan and the meat steams instead of searing. The fond (those crusty browned bits) carries deep flavor that builds the base of the chili.

A long 3 to 4 hour simmer is what separates this from a quick weeknight chili. The collagen in the meat breaks down, the chiles mellow into a complex savory backbone, and the broth reduces into something thick and luxurious. Don’t rush it.

The cornstarch slurry at the end thickens to a gravy consistency. Skip it for a brothier soup-style chili you can eat with a spoon, or use it for stew-thick chili that smothers nicely over plates.

Pro Tips

• Roast and peel fresh Hatch or Anaheim chiles yourself if you can. The smoky char makes a noticeable difference compared to canned.
• Brown the meat in 2 or 3 small batches as the recipe directs. A heavy cast iron pan holds heat better than a thin skillet.
• Mix the cornstarch with cold water before adding to prevent clumping. Whisk it into the simmering chili gradually until you hit the consistency you want.
• Make a day ahead. The flavors deepen overnight and the chiles soften further into the broth.

Variations

• Swap chicken for pork shoulder for a richer, more traditional chile verde with melt-in-your-mouth shreds.
• Add a 16-ounce can of pinto or white beans during the last 30 minutes for a heartier bowl.
• Stir in a handful of fresh chopped cilantro and a squeeze of lime just before serving for a bright finish.