Austin Grill's Chili Verde
Submitted by carrieb
Austin Grill’s chicken chili verde features charred Anaheim and poblano chiles, tender potatoes, and fresh cilantro pureed into a vibrant green stew. Restaurant-quality Tex-Mex flavor, ready in one hour.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis is the kind of chili verde that made Austin Grill a local legend.
Charred Anaheim and poblano chiles give the broth a smoky backbone. Half get pureed with potatoes and cilantro for a thick, vivid green base. The rest get diced and stirred in for pops of pepper in every bite.
The chicken poaches gently right in the broth so it stays juicy and soaks up all that green chile flavor.
It’s lighter than a red chili but just as satisfying, with a fresh, herbal kick that keeps you coming back spoonful after spoonful.
Kitchen Tips
- Char the chiles under a broiler or over a gas flame until the skin is blistered and blackened all over. That char is where the smoky depth comes from.
- Poach the chicken gently. If the broth is at a hard boil, the meat will turn tough and stringy. A bare simmer is what you want.
- Refrigerate the chicken mixture quickly after cooking to stop the carryover cooking. You reheat just before serving to keep the color bright green.
- Serve with warm tortillas, a squeeze of lime, and a dollop of sour cream.
Ingredients
Directions
Cut Anaheim, and poblano chiles in half, remove the seeds, char and peel.
In a large skillet, heat the olive oil and sauté the onion until translucent.
Add the garlic, jalapeno chiles, cumin and oregano, and sauté for several minutes.
Add the chicken stock and bring to a simmer. Then add the potatoes and cook until just tender.
With a slotted spoon, remove 1 cup of potatoes and reserve.
Add the diced chicken and poach gently in the onion- chili- potato mixturer until chicken is cooked through.
Remove from the heat immediatly, transfer to a bowl, reserving ½ cup of the liquid in a small bowl.
Refrigerate the remainder to keep the chicken from overcooking.
In a blender, purée the reserved potatoes, half half the Anaheim and half the poblano chilies, and the cilantro with the reserved half cup of liquid.
When the chicken mixture is no longer warm, add the puree.
Dice the remaining half of the Anaheim and poblano chilies in half inch cubes and add to the mixture.
Season with salt. Reheat just before serving to retain the fresh green color and flovor of the soup.
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