White Green Chili Recipe

This 2^nd recipe is what I call a White Green Chili.  I made this recipe up after visiting the Chuck Water Chili Festival a few years back.  I love all of their white chilis.  We use this chili as the main sauce in our homemade chicken enchiladas, but it can be used for whatever.

½ pound of diced pork or chicken

2 tablespoons of flour

Salt to taste

Pepper to taste

1 tablespoon of Olive Oil

32 oz. of Chicken broth/stock

16 oz. of Water 

Half of a diced onion

1-2 cloves of roasted garlic (I only used roasted for this)

8 green chilies diced and seeds removed

½ bunch of cilantro chopped (probably about 1 cup)

Garlic salt to taste

Onion powder to taste

2 tablespoons of cornstarch

Again, the green chilies are what adds the spiciness to this recipe.  I use a combination of mild to medium green chilies.  If you want it less spicy, use mild only.  If you want it more spicy use medium to hot, depending on your preference.

This will all be cooked in the same pot.  Put the flour, salt and pepper in a baggies and then add the diced pork.  Mix all around until the pork is coated with the flour.  Heat the olive oil in the pot, once hot add the pork and brown it, you can also add the onions and garlic if you want them to have more of a cooked flavor.  (Stir pretty consistently so it doesn’t stick)  Add the broth, water, and chilies, (onion and garlic if you haven’t done so yet) garlic salt and onion powder. Add in the cilantro last.  Mix together and bring to a boil. Once boiling turn down to a low heat. Cook 2-3 hours on low heat.  Mix the cornstarch with a little bit of water and add a cook about another 20 min to thicken it to the consistency you want.