Green chili peppers are medium-sized, elongated, and curved pods. The semi-thick skin is smooth with deep linear indentations running the length of the pod and has a glossy and waxy sheen over dark to light green hues.
You can add pepper in Roasted Pepper & Butternut Squash Soup. Roasted Red Pepper Soup. Bell Pepper Chicken & Dill Soup. Turkey Stuffed Bell Peppers. Long Sweet Pepper Boats. Bell Peppers Stuffed with Tomato Couscous. Bell Pepper Cornbread.
Place the peppers into a plastic bag and keep them in your refrigerator vegetable drawer. The optimal temperature is between 40-45 F.
Green Chicken Chili
2 tablespoons olive oil
1 medium onion diced
1 jalapeno chile pepper seeded and diced
2 poblano peppers
freshly ground black pepper
2 garlic cloves
1 tablespoon ground cumin
1 tablespoon dried oregano
1 pound skinless, boneless chicken thighs
2 cups low salt chicken broth
4 ounces chile peppers (mild or hot chopped green)
Juice of 1 lime
- Warm the oil until shimmering in a large pot over medium heat. Add the onion, jalapeno, poblano or bell peppers, tomatillos, salt, and pepper, and cook, stirring frequently, until softened, 5 to 10 minutes.
- Stir in the garlic, cumin, and oregano, and cook, stirring constantly, until fragrant, about 1 minute.
- Season the chicken with salt and pepper and then add to the pot. Pour in the stock and raise the heat to maintain a gentle simmer. Don't let it boil. Simmer until the chicken is cooked through, 10 to 20 minutes.
- Remove the chicken and place it in a shallow bowl. Use a fork and knife to shred the chicken.
- Add the chicken back to the pot along with any accumulated liquid and the green chile peppers.
- Cook until the chicken is warmed through, about 2 minutes. Squeeze in as much (or little) lime as desired and adjust the seasoning as needed.