Chili Verde, for the BNCC folks

The humanities hallway at BNCC has a grand tradition of pot lucks.  We do one at the end of every semester, and they’re usually quite good.  We have a diverse faculty, most of whom do more than just bring forks or half a box of stale doughnuts..

This year, things are going to get better — because we made chili for the BNCC  peeps….Talk about upping the challenge level….

In particular, we made chili verde — for the first time.


  • 1/2 cup Olive oil
  • 5 cups small dice onions
  • 1/2 cup chopped garlic
  • 1/3 cup chopped red chili peppers
  • 1/3 cup chopped jalapeno peppers
  • 5lb whole chicken
  • 1 quart chicken stock
  • 15 to 20 poblano peppers
  • 12 to 15 tomatillos
  • 3 tablespoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 cup fresh garlic
  • 1 teaspoon lime juice
  • 2 teaspoons sea salt
  • 1/2 cup corn flour

Difficulty: Not Hard but extremely futsy.

Time: We had all day to mess around.

Forty bucks worth of goodies at the fancy pants grocery store, Patty reckons her co workers owe her big time.

Remove the stems and seeds from the peppers and make a pretty holiday design.

Peel the outer paper skin off the tomatillos.  We found out the hard way the skins don’t go in the disposal.

Small dice on the peppers. Who has this kind of time? Apparently we do!!!!!

Saute the onions and diced peppers in the olive oil. When they are tender add 1 cup fresh chopped garlic and any spices you enjoy. Try a few bay leaves. When the mixture is completely cooked add the 1/2 cup of masa into the pot and stir for 5 minutes. This is called a masa roux. Slowly pour in the chicken stock stirring constantly.

Where EFG does his best work.

Buddy and a lost sheep.

How to speak Minnesotan…………BBQ

Toss the tomatillos and poblanos in olive oil and roast on the grill. Get them black and blistered. As they become done remove them and put them in a paper bag to steam. This is supposed to help the skin come away from the fruit. Sadly this is a lie, and it will still be a major pain in your ass.

Rather then list all of the spices, use your favorites, generally speaking they are latin flavors, salt, pepper, garlic and I stuffed butter under the skin next to the breasts.

Roasted and steamed ready for skin removal. Patty was a trooper for this task and did it mostly on her own.  Put the fruit in a blender in batches and thin with a little water.

Pour the blended mixture through a strainer into the masa roux.

Everybody’s heard about the bird……bird, bird bird……bird is the word.  Yummy is the word after 1 hour on the grill.

Chicken chili verde with sour cream and fried tortilla strips!!!!!!

note:  like many things done by us, this post was written and photographed as a shared project — Patty took most of the photos, Andy wrote most of the narration and we made the chili together…


4 Responses

  1. It looks yummy — and very festive! But seriously, that was a LOT of work. 🙂

  2. […] I went about my day making chili and didn’t give it another […]

  3. […] took the chili (which got many rave reviews — and was deemed wonderful by folks who are excellent Italian, […]

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