Yield: Serves 8 – 10 Time: 4.5 hours A variation on the traditional red chilies, this White chili uses white beans instead of red, mild green chilies instead of red hot, and chicken instead of beef. Ingredients 1 lb large white beans 6 cups chicken broth 2 cloves garlic, minced 2 medium onions 1 tablespoon […]
My favorite green chiles, by a long-shot, are the Hatch chiles from New Mexico, and unless your recipe is specifically calling for mild chiles, use these! They're harvested in the hot months of September and October, and if you're lucky enough to be in New Mexico or Southern California, you may find folks roasting and selling them in your grocery store parking lots. Otherwise, keep a close eye on the vegetable zone in your local grocery, or order them from NM (shipped raw or roasted). My advice is to either buy them roasted, or roast them as soon as you get them (roast, seed and peel, chop, store in freezer in 1/2 pint containers).