• Hayley Lucero

Green Chili

Key Words: Whole30, Paleo, Spicy

This Green Chili will bring a little Hispanic flair to your holiday celebration! In my house, we have always had a “non-traditional” Christmas Eve celebration with lots of Hispanic foods from pozole, enchiladas, green chili, and of course some margaritas. This recipe is sure to spice up whatever you may be celebrating this season with some nutrient-packed ingredients.

Christmas Eve is always a big celebration in our house, like I mentioned above, it is always a "Mexican Christmas" with lots of Hispanic foods. However it is also food that I love eating year-round, it is just a little extra special on Christmas Eve because we are surrounded by family. This recipe is one of those recipes that I bring places and never say a word that it is "Whole30" or "Paleo"... it is just green chili and everyone loves it! There is no need to label the food you are eating, as long as it is delicious and chances are your family won't care what it is. So you can eat this knowing you will feel good and you are nourishing your loved ones.

I also love making this on really chilly nights, of course making leftovers and eating with eggs, breakfast burritos, or and veggie stir fry you have in the mornings. It is good any time of the day, whether you are smothering something or eating it by itself!

This is made with Oomph Cooking Blends, which is dried and milled veggies, herbs, and spices, it really adds a flavor punch, however, if you don't have this or can't get it in time for the holidays, you can substitute some cilantro, extra garlic, cumin and parsley and it still taste great! Linked here is the blend that I used!

Another tip I have is for a family-friendly meal, only use one jalapeno and all mild green chilis. If you like it a bit spicier, add another jalapeno and swap in one hot can of green chilis. At this point, it will be fairly spicy, however, spice is relative so add or take out as much as you feel comfortable with!


1 pound chicken-cooked and shredded

4 poblano

1-2 jalapeños (depending how spicy you want it)

16 oz canned green chili (mild or hot)

1 green bell pepper

1 pound tomatillos (about 10)

1 yellow onion

2 cups Yukon gold potatoes- cut into ½ in. cubes

2 garlic cloves

1 cup fresh cilantro

2 Tbsp avocado oil

4 cups chicken broth

1 Tbsp cumin

2 tsp No. 3 Sofrito Oomph cooking blend


  1. Slice jalapenos, poblanos, and green peppers in half. Remove the stem, seeds, and pith (white part of pepper) from each pepper. Roughly chop the peppers and onion into equal size pieces. Peel the garlic cloves and combine all of this in a large pot on medium heat. Add oil, salt, pepper, and 1 tsp No. 3 Sofrito Cooking Blend from Oomph and saute until tender.

  2. In the meantime, peel the tomatillos out of the husk. You will need to wash and scrub the "sticky" coat off of the tomatillo. Slice in half then toss in the pan with the peppers.

  3. Add chicken broth, cumin, the rest of No. 3 Sofrito Blend, and fresh cilantro to the pot. Bring to a boil.

  4. Once the broth is boiling, use an immersion blender to blend until you get your desired consistency. I like mine with very fine pieces of pepper. If you don't have an immersion blender, you can use a regular blender to pulse until the desired consistency.

  5. At this point add the chicken and diced potatoes. Let it simmer for another 30 minutes, then serve!

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