chiles

This easy White Chicken Chili is like a milder, calmer cousin to Texas beef chili.  Make it with canned or dry beans, and add extra chili peppers for more heat if you like! Keeps well and freezes well.

White Chicken Chili

white beans, drained OR 1/2 pound dry white beans

extra virgin olive oil

chopped,

1 clove garlic, minced,

cumin

teaspoon cayenne pepper

cloves

green chilies

teaspoons dried oregano

jalapeño or serrano pepper, finely chopped (optional)

chicken

3 cups chicken stock

1 1/2 cups grated Monterey Jack cheese

salt

garlic

bay leaf

If using dry beans, cook them first: Place the beans in a medium pot and cover with a couple inches of hot water, about 2 quarts. Add 1 1/2 teaspoons salt, 1 chopped garlic clove, and one bay leaf. Heat on high to bring to a simmer, cover, and reduce heat to very low to maintain a low simmer.
Cook for 2 to 3 hours or until the beans are cooked through and tender (note that cannelli beans will cook faster than navy beans, and older dry beans will take longer to cook than newer). Drain.

Sauté onions with seasonings: In a large thick-bottomed pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes. Add the garlic, cumin, cloves, and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño or serrano chile if using.

Add chicken and stock, and simmer: Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, reduce the heat to low, cover and maintain the simmer for 20 minutes, until the chicken is cooked through.

Add cooked beans: Add the drained cooked beans and cook for 15 minutes more. Taste for seasonings and add more salt to taste. Depending on how salty your chicken stock and beans are, you may need to add a teaspoon or more.

Serve with toppings and tortillas or chips: Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

"Yum! Sheltering in place for COVID-19 and made this with ready-made chicken. I follwed the recipe using two  cans of northern beans. We topped it with fresh cilantro, avacado, sharp cheddar (all I have on hand), a dollop of low calorie sour cream, and some hand crushed corn chips. I had a second bowl. For those wondering, you get 4-5 cups of soup depending how much chicken\/beans you add. Best chicken chili—a keeper!"

"I absolutely LOVE this recipe.  It's cheap and easy to make and everyone I've fed it to has loved it as much as I do.  I do tend to tweak recipes to my liking over time, but I've made this 4 or 5 times with no desire to change a thing."

"This recipe is really easy to make and tastes really good.  \r\n\r\nOne thing I did different, was I placed whole chicken pieces in the broth and cooked them for 20 minutes.  I pulled them out, shredded them and placed them back in when the beans go in to cook."

"It was absolutely wonderful!  I made it to take to a gathering and it was very well received ❤️"

https://www.simplyrecipes.com/video_src?vid=6014023957001

Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!

Chile Verde

tomatillos

garlic cloves, not peeled

jalapeños, seeds and ribs removed, chopped

Anaheim or Poblano chiles (optional)

cilantro leaves,

pork

Salt

black pepper

Extra virgin olive oil

yellow onions, chopped

garlic cloves,

oregano oregano

chicken stock

Flour or corn tortillas

Spanish rice

"We can't get tomatillos up here, will it work with regular tomatoes as well?"

Roast the tomatillos, garlic: Remove papery husks from tomatillos and rinse well.
 
Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
 
If you want the additional flavor of chilies other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

Purée tomatillos with garlic, jalapeño, cilantro: Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

Sear pork on all sides: Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides.
 
Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Sauté onions and garlic: Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes.

Add pork, oregano, tomatillo sauce, stock, ground cloves: If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan.
 
Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

Simmer 2-3 hours: Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

"This is a wonderful recipe, so delicious!\r\nI was wondering after bringing to a boil could i transfer it to the oven for a few hours on 325?"

"I make this exact same recipe except I don’t purée everything in the blender, after I brown my pork I take it out and cook the jalapeños, onions and garlic for a few minutes and then I just chop the tomatillos in fairly large pieces and add that  and the pork back in the pan.  After it cooks for a couple of hours the tomatillos and onions  cook down To a consistency just as if they were puréed. there’s no need to do the extra step."

"It's my favorite mexican meal along with Fajatia's. Love it."

https://www.simplyrecipes.com/video_src?vid=5978370635001

It’s a pressure cooker miracle: super-tender ribs in little more than an hour, from start to finish. (You could also make these ribs in a slow cooker using <a href="https://cooking.nytimes.com/recipes/1020484-slow-cooker-hot-honey-ribs">this recipe</a>, though be aware it will be significantly more time-consuming.) These sticky, spicy ribs make a fantastic football-watching snack, but they can also be a dinner main, served with some sautéed greens on the side. The ribs emerge from the pressure cooker falling-off-the-bone and flavorful. They just need a quick spicy honey glaze and a two-minute run under the broiler to caramelize. One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.

Pressure Cooker Hot Honey Ribs

sweet paprika

hot smoked paprika

mustard powder

garlic powder

Black pepper

baby back ribs (about 4 pounds total)

kosher salt,

honey

red Thai chiles

lime peel lime

apple cider vinegar

Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl and mix to combine.

Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off, you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.

Put 2 cups of water into a 6- or 8-quart electric pressure cooker. Fit a steamer basket or trivet into the pot over the water. If you don’t have one of those, roll up sheets of aluminum foil to make foil snakes about 1 1/2 inches in diameter. Coil the foil snakes into the bottom of the pot, covering the bottom of the pot with the coil. Make sure the top of the coil is just above the water level. This makes your own steamer trivet. Coil the ribs in the pot with the meaty sides facing the sides of the pot and the bones pointing up, standing them in a ring of concentric circles. Close the lid and cook on high pressure for 18 to 22 minutes. (See Tip)

Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)

When the cook time is over, turn off the pressure cooker and let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid. The ribs should be very tender, but not falling apart. They are done when the meat shrinks back from the bones, the bones wiggle easily and a fork can easily shred an edge of the meat. If the meat is not tender, pressure cook on high for 1 to 3 more minutes, then immediately release the pressure manually.

Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey mixture. Using a spoon, drizzle the honey all over the ribs, using about half the honey but leaving the chiles in the bowl.

Broil the ribs until they are caramelized and sizzling, and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt, then drizzle more of the hot honey and chiles over the ribs, to taste. Serve with any remaining hot honey on the side.

[Photograph: Max Falkowitz] This hot sauce is a perfect last-minute dash of heat and flavor. Despite its benign color, it's fairly hot, but not as face-meltingly spicy as a brew whipped up from habaneros. Purists may scoff at the inclusion...

Lemon Drop Hot Sauce Recipe

lemon drop chile peppers

coriander seeds

cumin seeds

garlic,

olive oil

Honey,

Salt,

In a skillet over medium heat, toast chiles, coriander, and cumin until just fragrant, about 10 seconds. Remove from heat and transfer to blender along with garlic, vinegar, and olive oil. Blend until very smooth, scraping down sides of blender as needed, for 3-5 minutes. 

Pour hot sauce through a fine-meshed strainer into a bowl. With a rubber spatula, push sauce through strainer to separate all liquid from chunks of pepper and spices. Add honey and salt to taste, starting with about 1/4 teaspoon, then transfer to a very clean bottle or jar. Store sauce in refrigerator, where it keeps well.

Heat is an integral aspect of Southwestern cooking, so it’s no surprise that local chiles of all kinds accent the flavor of Thanksgiving. Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico. You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more. (And for everything you need to know about cranberry sauce, check out our <a href="http://cooking.nytimes.com/guides/how-to-make-cranberry-sauce">cranberry sauce guide.</a>)

Cranberry Sauce With Chiles

limes

dried chiltepin, chile pequin

cranberries (4 1/2 cups)

orange

sugar, more to taste

cloves, crushed in a mortar and pestle or ground in a spice mill

cinnamon

nutmeg

Set aside the zest of 1 lime (about 1 teaspoon) for garnish. In a large saucepan, combine all the remaining ingredients with 1/4 cup water. Bring to a simmer over medium heat, then reduce heat to low and simmer, stirring often, until thick, 10 to 15 minutes. Remove from heat.

Transfer to a serving dish and allow to cool. (Sauce will continue to thicken.) Garnish with the reserved lime zest.

This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.

Slow Cooker White Chicken Chili

unsalted butter

Kosher salt

garlic cloves, finely chopped

jalapeño, minced

onion powder

oregano

cayenne

chicken thighs

corn

cilantro

lime, juiced (about 2 tablespoons)

jalapeño

In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.

Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.

Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

This Easy Green Chicken Chili uses mild, roasted Hatch peppers and rotisserie chicken for a quick, delicious, kid-friendly soup. Use fresh-roasted, frozen, or jarred Hatch chiles. We love it topped with crispy tortilla chips and sliced avocado!

Easy Green Chicken Chili

yellow onion, diced

green bell pepper, diced

sweet corn

paprika

cannellini beans, drained

water

lime, juice only

Cilantro,

Avocado slices,

optional,

corn tortillas,

sugar

chili powder

"Delicious! But I’m as a Coloradoan I used Pueblo green chili instead of hatch chili becaus it’s local and has a better flavor!"

Make the corn chips (optional Dad Add): Preheat oven to 400˚F. Spread out the corn tortilla slices on a baking sheet lined with aluminum foil or parchment paper. Drizzle with olive oil and sprinkle with salt, sugar, and chili powder. Toss well to combine spices.
Bake for 15 minutes, stirring once or twice to make sure the strips are baking evenly. Remove and let cool. Strips will get crispy as they cool.

Make the soup: In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, green peppers, corn, and garlic. Sauté for 5-6 minutes until vegetables soften.
Add roasted green chiles to the pot along with the cumin, paprika, salt, and pepper. Stir together and cook for a 3-4 minutes .
Add shredded chicken and chicken stock and bring chili to a low simmer.

Simmer the soup: Turn heat down to low and simmer for five minutes.

Blend the beans: In a blender or food processor, add drained and rinsed cannellini beans, water, and cilantro. Blend until the mixture has become a green paste. Add to the chili and stir until the soup has thickened slightly.

Adjust seasonings, then serve with toppings: Add lime juice to the chili, taste, and adjust for seasoning. Serve garnished with avocado, cilantro, hot sauce (optional), and crispy corn chips.
Leftover green chili can be stored in the fridge for five days, or frozen for up to three months. Reheat gently on the stove.

"I've tried Chicken Chili before without much success, but this recipe has a really nice balance of flavors.  I like the suggestion of blending the beans, it definitely makes for a creamier texture.  Will make again."

"This was quick, easy and so flavorful! Used a rotisserie chicken and canned hatch green chilies. I also only blended half of the can of beans with the cilantro and placed the other half into the soup for some extra texture. Definitely saving this recipe and will make it again!"

This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal.

Amu’S Chicken Korma

onion, peeled,

chicken,

ghee oil

coriander

green cardamom pods, cracked

green chiles, stemmed,

White bread, mayonnaise, paratha

Cucumber-Tomato Salad, for serving (optional)

Amu’s Chicken Korma

Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.

In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.

In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don’t clump together.

Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.

Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)

Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with <a href="https://cooking.nytimes.com/recipes/1014916-cucumber-and-tomato-salad-with-cilantro-and-mint">Cucumber-Tomato Salad</a> or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.

These carrots made with homemade harissa make the perfect side for meat, chicken, fish, or egg dishes.

Harissa Spiked Carrots

caraway seeds

red peppers

chiles,

red fresno chiles

extra virgin olive oil,

lemon juice lemon

carrots

Kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk is just the ticket: the greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent.

Kale Greens in Coconut Milk from 'The Adobo Road Cookbook' Recipe

onion, diced

1-inch (2.5-cm) piece fresh ginger, peeled and minced

1–2 Thai chili peppers,

shrimp paste (see note)

(125 ml) Shrimp Stock, or water

(375 ml) coconut milk

black pepper,

Heat a large wok or sauté pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan, and then add the onion and stir-fry until the pieces wilt and begin to lightly brown, 2–3 minutes. 

Add the garlic, ginger, chili peppers, and shrimp paste to the pan and cook until fragrant, about 1 minute. 

Toss the kale into the pan, and then cook and stir until the kale cooks down and wilts, 1–2 minutes.

Pour the Shrimp Stock and coconut milk into the pan and stir to combine. Bring to a boil, and then reduce heat to low and simmer, uncovered, until the kale is tender, 10–15 minutes. Season to taste with salt and black pepper. Serve with steamed white rice.

Note: You can omit the shrimp paste and instead stir in 1 tablespoon of ﬁsh sauce when adding the coconut milk and water. Otherwise, you can season with additional salt.

Here is a Mexican red chili sauce, made with dried Ancho chilies.  Perfect for making tamales and enchiladas!

Mexican Red Chili Sauce

Ancho (sometimes called pasilla

Water

black peppercorns, crushed

salt,

"my sauce tasted bitter.  What did I do wrong?"

"Who only makes. 1 cup, by quart I can see."

Cut the chiles open and remove stem and seeds: Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can.
Reserve a few of the seeds or veins for adding later if you want added heat.
Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.

Heat the chiles on a skillet: Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat.
Press down on the opened chilies and leave for a few seconds. Turn the chilies over and heat a few seconds more.
You do not want to toast or burn the chilies! If they burn, they'll turn bitter. Just heat them enough to draw out more of their flavor.

Soften the chiles in hot water: Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up.
(OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)

Purée with garlic, seasonings, water or poaching liquid: Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, crushed peppercorns, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use plain water instead).
Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.

Strain through sieve into a skillet, simmer: Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce.
Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam.
Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.

"I make a version of this with a mix of chiles (ancho, guajilla, new mexico) and add a white onion. I also like to fold it into a roux at the the end - gives it a little extra body and mouthfeel."

"it was tasty with my homemade tamales except i used avocado oil"

"Much better than anything you can get from a can!"

Jalapeños Peppers stuffed with cheese and bacon make a great appetizer for a crowd! They're easy to prep ahead and then throw a batch in the oven when people get hungry.

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