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Green Chile Chili Starter

Photo: Hector Sanchez; Styling: Caroline M. Cunningham


Hands-on time 25 mins
Total time 25 mins
Yield Makes 2 (1-pt.) jars
Give your friends a way to warm up during the winter months with delicious Green Chile Chili Starter.


  • 4 poblano peppers, seeded and chopped
  • 10 garlic cloves, smashed
  • 2 large carrots, chopped
  • 1 medium-size white onion, chopped
  • 2 tablespoons olive oil
  • 2 (15.5-oz.) cans white hominy, drained
  • 1 (16-oz.) jar salsa verde
  • 2 teaspoons kosher salt
  • 2 tablespoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground red pepper

How to Make It

  1. Sauté poblano peppers, smashed garlic cloves, carrots, and onion in olive oil in a large skillet over medium heat 4 to 5 minutes or until tender. Remove from heat, and stir in hominy and salsa verde. Stir in kosher salt, cumin, oregano, and ground red pepper. Spoon into 2 (1-qt.) jars. Store in refrigerator up to 1 week.

  2. TO MAKE GREEN CHILE CHILI: Place 12 skinned and boned chicken thighs in a 5-qt. slow cooker. Add 2 jars of chili starter over chicken; cover and cook on LOW 6 to 7 hours or until chicken is done. Skim fat. Serve with Mexican crema and cilantro. Makes 6 to 8 servings. Hands-on 5 min.; Total 6 hours, 30 min., including starter

  3. PACKAGE CHILI STARTER IN: Weck 7-oz. Glass Jar ($50;