Gringo Chili
A hearty and flavorful chili featuring tender chicken and pork simmered with tomatillos, tomatoes, chiles, and spices, perfect for a comforting meal with a spicy kick.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 lb. skinned chicken breasts, diced ⓘ
- 1 lb. boneless pork chops, diced ⓘ
- 1/2 c. chopped shallots ⓘ
- 1/2 c. chopped onion ⓘ
- 6 cloves minced garlic
- 36 oz. can canned tomatillos, coarsely chopped (undrained) ⓘ
- 29 oz. can canned tomatoes, coarsely chopped (undrained) ⓘ
- 28 oz. chicken broth (use powdered bouillon) ⓘ
- 8 oz. can canned, chopped, medium hot chiles (undrained) ⓘ
- 2 or 3 fresh jalapenos, chopped fine (no seeds) ⓘ
- 1 tsp. oregano
- 1 tsp. coriander ⓘ
- 1/2 tsp. cumin ⓘ
- salt and pepper to taste ⓘ
Instructions
- In a large, heavy saucepan, brown chicken and pork. Remove and set aside.
- Add shallots, onions, and garlic to the pan and sauté until tender.
- Stir in tomatillos, tomatoes, chicken broth, chiles, spices, chicken, and pork.
- Simmer for 1 1/2 to 2 hours.
- Serve in bowls and top with cheese.
- Good with either flour or corn tortillas.
Tips & Substitutions
For a richer flavor, consider adding a splash of lime juice before serving. If you're looking for a quicker option, you can substitute the fresh jalapenos with pickled jalapenos for added tang. For a vegetarian version, use canned beans like black or pinto beans in place of the chicken and pork. Explore other Mexican recipes for more ideas to spice up your meals.
Serving Suggestions
Serve the Gringo Chili in bowls, topped with shredded cheese for added creaminess. It pairs wonderfully with either flour or corn tortillas, which can be used to scoop up the chili. For a complete meal, consider serving it alongside a fresh salad or some Frijoles for a heartier experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stovetop over medium heat, adding a splash of chicken broth if it thickens too much. You can also microwave individual portions until heated through, stirring occasionally for even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Gringo Chili contains roughly 1949 calories, with 91g protein, 216g carbohydrates, and 93g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (206% of the Daily Value), and protein (181% of the Daily Value). Note that it is relatively high in sodium, at 2275mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat in this chili?
Absolutely! Ground beef or turkey can be great substitutes if you're looking for a different flavor profile. Just be sure to adjust the cooking time accordingly, as ground meats typically cook faster than larger cuts.
What can I do if my chili is too spicy?
If your chili turns out spicier than expected, try adding a dollop of sour cream or a sprinkle of sugar to balance the heat. You can also increase the volume by adding more diced tomatoes or tomatillos to dilute the spice level.
Can I make this recipe in advance?
Yes, Gringo Chili is perfect for making ahead of time. In fact, the flavors deepen and improve after a day in the fridge. Just reheat gently on the stove or in the microwave before serving, and enjoy the convenience of a meal ready to go!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).