How to Make Authentic Mexican Green Chili

Authentic Mexican Chili--Oh Yeah!
Authentic Mexican Chili--Oh Yeah! | Source
3.2 stars from 6 ratings of Authentic Mexican Green Chili

Cook Times:

  • Prep Time: 20 to 25 minutes
  • Cook Time: 10 to 15 minutes
  • Total Time: 30 to 45 minutes

Mi Lita, Maria Theresa
Mi Lita, Maria Theresa | Source

Introduction: Rich Food, Rich Memories

As the old screen door closes behind me with a wide creak and a soft wooden slap, my grandmother, my Lita, assaults me with a barrage of sloppy wet kisses. Really? Every time?

Really. Every time.

Still, I can sense her joy bubbling over as she squeezes me tight, making it all worth it. I reach up, take her soft hand, and follow her through the old living room of the small adobe house my grandfather, my Lito, had built with his own calloused hands. Moving through their house always felt like stepping into a faded painting of somewhere warm and simple and quietly sacred. Turning the corner to the kitchen, I breathe in and remember—permeating every fiber of these memories is always the smells: the deep, rich fragrances of Lita’s cooking.

Learned by her in her youth growing up in Mexico, it is from the kitchen of this kind and loving woman that this recipe comes, down through the gift of cooking that she bestowed on my father who then bestowed it on me. Authentic Mexican Chile, made just as my Lita made it.

Other recipes by wayseeker:

Coming Soon:

  • Authentic Mexican Pasta
  • Authentic Mexican Tacos
  • Mexican Spiced Ground Beef
  • Guacamole
  • Albondigas (Meatball Soup)
  • Green Beans & Meat

About the Recipe:

This is a green chili recipe with an Anaheim pepper base that is different from what one traditionally thinks of as a green chili smother (often served with pork mixed in). Differences in the base ingredients, the preparation, and the addition of Longhorn Style Cheddar Cheese create a very different flavor. The recipe takes about thirty to forty-five minutes to prepare with fresh ingredients. Taking the shortcuts (mentioned below) cuts this to around twenty-five to thirty minutes.

I love to make this often because it’s fairly easy and extremely versatile. Use it for:

  • Quick, Throw-It-Together Enchiladas (my personal favorite: wrap it in soft corn tortillas and smother them)
  • Salsa (this chili can serve as a substitute for the wide variety of ways folks use salsa)
  • A Steak Sauce (set it beside a fine steak with some guacamole)
  • A Smother (on whatever Mexican-influenced dishes you might like)
  • Breakfast Burritos (whip it up with fried potatoes and steak—excellent)
  • An Alternative to Bell Peppers as a Chicken Fajita Base (adds a new twist)
  • A Soup (put some left-over roast in and mix it up)

Be sure to look for tips along the way to give you ways to both make the process easier and customize the flavor to your individual tastes. I have also included video instructions. I recorded the entire process, demonstrating how it’s done and discussing tips along the way.

Source

Ingredients:

Note: Measurements on all of the ingredients are very relative. Variations of a bit more of this or a bit less of that do not change the overall flavor significantly, but I encourage you to play with the amounts as you search for your own flavor preferences!


  • 8 Roma Tomatoes (equivalent to a regular medium-sized tomato)
  • 2 Bunches of Green Onions
  • 3 Medium Cloves of Garlic
  • 6 Fresh Roasted Anaheim Chili Peppers (hot, mild, or a combination to your tastes)
  • 1 t. Salt
  • ¼ t. Pepper
  • ¼ t. Oregano
  • ½ t. Menudo Mix (available in the Hispanic section of your local grocer)
  • 1 1/2 c. Longhorn Style Cheddar Cheese

Tip: Using all fresh ingredients achieves the best flavor, but requires more time for cleaning the chilies and chopping the fresh vegetables. Follow the suggestions below, however, to accelerate the process without losing much in the way of flavor:

  • Use jarred garlic instead of fresh
  • Use canned, pre-chopped Anaheim chili peppers instead of fresh

Cleaning Chilies
Cleaning Chilies
Chopping Chili
Chopping Chili
Chopping Onions
Chopping Onions
Chopping Tomatoes
Chopping Tomatoes
Chopping Garlic
Chopping Garlic
Saute!
Saute!
Adding Cheese
Adding Cheese

Cooking Instructions:

1. Clean the Fresh Roasted Chilies: Fresh roasted chilies need to have the outer skin removed as well as their stems pulled off and their seeds cleaned out. Do this in a bowl of water for easy rinsing and be certain you don’t try to run what’s left through the garbage disposal—it will jam!

Tip: You can add heat by leaving some seeds in as they are very spicy, but be careful not to add too much as this can ruin it.

2. Chop the Chilies: Slice them length-wise into strips between 1/8 and ¼ inch wide and then crosscut them to create little squares of chili meat. Put them in a medium-large pot.

3. Chop the Green Onions: Rinse them well and use a large chopping knife to move through the bunches quickly. Put them in the pot.

Tip: Watch those fingers! I’ve lost the extreme tips of a few this way. (It’s okay; they grow back, but they don't do much for the flavor.)

4. Dice the Tomatoes: Use a bone-carving knife to cut the tomatoes into ¼ inch cubes, though there’s no need to get picky out it. Put them in the pot.

5. Chop the Garlic: Use a pairing knife or garlic mincer to cut the garlic into very small pieces. Put it in the pot.

6. Add Spices: Add the salt, pepper, oregano, and menudo mix to the vegetables in the pot.

7. Sauté the Mix for 10 to 20 Minutes: I like to start the oven on medium high to get things going, then reduce the heat to just above simmer. Stir occasionally.

Tip: You know the chili is cooked when the tomatoes start to break down a little and everything starts to look a bit soupy.

8. Add Cheese: Add the cheese, then immediately remove the pot from the heat element. Not doing so may result in “cheese balls” forming in your chili.

9. Grab a Spoon and Go!: All done. Time to enjoy.

Tip: You will likely find that the cheese has a tendency to stick to the plates and bowls you use to serve it, not to mention the silverware. To make cleaning easier, use a paper towel to rub off the cheese and throw it away. This leaves the dinnerware clear and ready for cleaning.

Watch me walk through each step, giving tips along the way.

Hijole, that's good stuff!
Hijole, that's good stuff! | Source

Conclusion:

There’s nothing like enjoying food you have prepared yourself. If you enjoyed this recipe, please drop by my profile page periodically, as I have plans to add more recipes soon. Enjoy your meal, and thanks for dropping by!

wayseeker

Let's get spicy!

How spicy do you like your Mexican food?

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Comments 34 comments

Cardisa profile image

Cardisa 5 years ago from Jamaica

I have never had Mexican food but this looks really good. Not sure how spicy chillies can get but I would sure like to try the hottest ones!


Binaya.Ghimire 5 years ago

Though not a good cook, I love to try different recipes. Perhaps, I will work on this food.


wayseeker profile image

wayseeker 5 years ago from Colorado Author

It'll be well worth your time! Thanks for dropping by to read.

wayseeker


wayseeker profile image

wayseeker 5 years ago from Colorado Author

Cardisa,

They can get crazy hot. I prefer a nice strong burn, but nothing out of this world. The good news is that it's very flexible.

Thanks for reading.

wayseeker


BukowskiBabe profile image

BukowskiBabe 5 years ago from Somewhere in the middle of it all.

It was so nice of you to share the recipe of your wonderful lita. I voted up, beautiful and awesome with this hub going into my fave file. I am going to make this recipe. Yummy Yummy


wayseeker profile image

wayseeker 5 years ago from Colorado Author

BukowskiBabe,

My grandparents were always about sharing everything they had--salt of the Earth, those folks. Thanks so much for the up votes, and enjoy the chili! Let me know what you think.

Happy writing,

wayseeker


Arlene V. Poma 5 years ago

Yum, yum, yum! What a well-written Hub. The illustrations are wonderful and so helpful. Thank you for sharing this family recipe, wayseeker. The older I get, the less heat I'm willing to take. Mild is for me!


wayseeker profile image

wayseeker 5 years ago from Colorado Author

Arlene,

Gracias! I received so many gifts from my abuelitos. I hope you enjoy it, and mild tastes great--I've heard from more than one of my relatives that moving towards the mild is common as you age. For now, I'll take it hot!

My best to you,

wayseeker


tchenruiz profile image

tchenruiz 5 years ago from San Francisco Bay Area

Y ahora tengo muchisimo hambre. I have some roasted New Mexico chile in the freezer that my husband's aunt sent us. Can I use that? I'm going to give it a try. Voted up. Thanks.


wayseeker profile image

wayseeker 5 years ago from Colorado Author

tchenruiz,

Muy bien! That's the perfect chili for this recipe. I hope you find it enjoyable, and thanks for stopping in.

wayseeker


akirchner profile image

akirchner 5 years ago from Central Oregon

Great presentation and love recipes~ Congrats on making it to the Fab 14 and good luck to you~


wayseeker profile image

wayseeker 5 years ago from Colorado Author

Akirchner,

That means a lot coming from the Queen of Cheesecakes! :) I loved that piece, and I look forward to making it sometime. In fact, it helped me to put this together, so thanks again.

Happy Writing!

wayseeker


Simone Smith profile image

Simone Smith 5 years ago from San Francisco

This looks so incredibly, ridiculously delicious. I can practically smell it from here, and the extra family meaning behind the recipe only makes it more special. Thanks so much for sharing this with us. I can't wait to give it a try!


wayseeker profile image

wayseeker 5 years ago from Colorado Author

Simone,

Your description of it made me laugh--it's certainly the way I'd describe the taste, and it's all thanks to my Lita. I do hope that you enjoy it!

Best,

wayseeker


Suramya.K 5 years ago

This is definitely worth a try. Perhaps trying again and again will help me to make a perfect dish. Thanks for the step by step methods and recipe. This is bookmarked now.

By the way, I like it to be hot!


wayseeker profile image

wayseeker 5 years ago from Colorado Author

Suramya.K,

Awesome. Thanks for stopping in. I love it--but I am a bit biased. I hope you enjoy!

wayseeker


Suramya.K 5 years ago

I did, thanks!


wayseeker profile image

wayseeker 5 years ago from Colorado Author

Even more awesome. :)


John Sarkis profile image

John Sarkis 5 years ago from Los Angeles, CA

Great hub wayseeker! I love Mexican food, it's one of my favorite these days. There are some really great Mexican restaurants in the Los Angeles area, as you might well know....

nicely done - voted up

John

PS. I voted hot!


wayseeker profile image

wayseeker 5 years ago from Colorado Author

Hey John,

Thanks for stopping in. I have no doubt that LA has great places, though I've only been there once and it was long ago. I appreciate the vote up, and I hope you get the chance to enjoy it.

Write on!

wayseeker


moiragallaga profile image

moiragallaga 5 years ago from Lisbon, Portugal

My husband and son love chili, but they prefer it mild. We should try out your recipe. Thanks for the very detailed instructions. Voted up!


fashion 5 years ago

This is a new recipe.It looks delicious.I shall try it.Good work


wayseeker profile image

wayseeker 5 years ago from Colorado Author

I think you'll be pleased. Thanks for stopping in!

wayseeker


wayseeker profile image

wayseeker 5 years ago from Colorado Author

moiragallaga,

It tastes good however it is prepared, though my preference is naturally hot!

Thanks for reading,

wayseeker


Cloverleaf profile image

Cloverleaf 5 years ago from Calgary, AB, Canada

This looks absolutely delicious, wayseeker. I really like the way you have put this hub together with step by step instructions. You've made it look nice and easy to do. Voted up and awesome!


wayseeker profile image

wayseeker 5 years ago from Colorado Author

Thanks so much for dropping in, Cloverleaf! I found a few formatting ideas in your recipe as well--I love the work of being in a community of writers. The barbecue rub was excellent, and I look forward to exploring other recipes as well. Enjoy the chili.

Happy writing,

wayseeker


xstatic profile image

xstatic 4 years ago from Eugene, Oregon

Great Hub! Sounds delicious, and I will try this one for sure. Thanks for sharing.


wayseeker profile image

wayseeker 4 years ago from Colorado Author

Xstatic,

Thanks for taking the time to read. I love this recipe as one of my very favorite things to eat. I hope you enjoy it!

wayseeker


Cathleena Beams profile image

Cathleena Beams 4 years ago from Lascassas, Tennessee

Your excellent photo looked so delicious, I had to click over to check out your recipe. I want to try this for sure - Sounds delicious!


wayseeker profile image

wayseeker 4 years ago from Colorado Author

Cathleena,

Thanks for the positive feedback! It's absolutely a family favorite and I hope that you get the chance to enjoy it.

wayseeker


2patricias profile image

2patricias 4 years ago from Sussex by the Sea

This looks interesting!

I am adding it to my Recipe Index for HubPages.


wayseeker profile image

wayseeker 4 years ago from Colorado Author

1patricias,

I'm so glad you stopped in! This is truly a family favorite. I hope you enjoy it.

Best,

wayseeker


DDE profile image

DDE 3 years ago from Dubrovnik, Croatia

A useful hub and looks good too. New to me but would love to try thanks for this one.


wayseeker profile image

wayseeker 3 years ago from Colorado Author

DDE,

One of my favorite recipes on the planet. Enjoy!

wayseeker

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