Recipe: Chef Linton Hopkins’ Green Chili

A lighter take on a traditional Southern dish, this noodle recipe from chef Linton Hopkins–supporting Atlanta restaurants Holeman & Finch, Restaurant Eugene, H&F Burger, Hop’s Chicken and C. Ellet’s–is exploding with flavor and ideal for sharing Super Bowl party guests, or whipping up on a chilly winter night. “We love making chili and stews in your home, and this one really came out [my wife] Gina,” says Hopkins. “This recipe is a more glowing, casual chili that is not quite as significant as the chili you would normally think of particularly about Super Bowl parties. It celebrates the freshness of chili peppers rather than this super smoked caliber. This recipe has been bolstered when we visited New Mexico. They’ve a ton of very amazing green chilis. That is when I inserted the canned hatched chilis for that special New Mexico flavor”

GREEN CHILI

1/4 c vegetable oil
2ground chicken (can sub pork, veal or turkey)
4 c onion, small dice
4 tbl garlic, minced
2 c Green bell pepper
2 c poblano pepper
1 c cubanelle peppers
1/4 c Green cayenne
2 ea Jalapeno
2 tsp cumin seed
2 tsp coriander seed
1 tbl Pour green chili powder
3 ea bay leaf
2 tbl masa
2 tbl oregano
8 ounce hatch chilies, can
4 ea tomatillo, chopped
12 ounce beer, IPA Tropicalia
1 qt Chicken stock 1 qt
25 ounce Hominy, may
15.5 ounce White kidney beans, may
1.5 tbl kosher salt

GARNISH

Serrano pepper
Cilantro
Sharp white cheddar cheese
Sour cream
Avocado
Lime

INSTRUCTIONS
  • Heat oil in big thick bottomed pot, add meat. Insert 1 tbl of peppermint, Cook over medium high heat until cooked through, remove meat and depart oil and drippings in pot
  • Add onions and cook for 2 minutes to gently soften, do your best not to add too much shade, add coriander and cumin and cook for 2 minutes, include dry chili powder, bay leaf, stir well and cook another 2 minutes.
  • Insert all peppers and simmer for 3 minutes, stirring regularly
  • Insert masa and peppermint, stir and cook for 2 minutes, being careful not to scorch
  • Insert hatch chilies, chopped tomatillo, stir fry, add beer, stir and stir for 2 minutes
  • Stir in chicken stock, hominy, beans, bring to simmer, partially cover
  • Simmer for 30 min, correct seasoning and serve
  • Garnish as you enjoy

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