This is a chili that you'll find in the Mountain West--either Colorado or New Mexico. It has a medium heat and complex taste, thanks to green chiles from Hatch, New Mexico. The dish is a simple stew with a cohesive taste across different textures and flavors, that can be thickened as you like it. Serve with bread, tortillas, rice, or even over a breakfast burrito!

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
15 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.

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  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

Nutrition Facts

337 calories; protein 26.8g 54% DV; carbohydrates 48.6g 16% DV; fat 4.2g 6% DV; cholesterol 33.8mg 11% DV; sodium 666.4mg 27% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2019
This is a great dish! I made it with chicken but pork would be great too and I pan grilled the corn to a golden brown with a tablespoon of oil and a half a jalapeño and a pinch of red pepper flakes before adding it to pot. I also cooked the chicken in the oven sauted onions on the cooktop. Cooked it the whole pot down on the stove instead of using instapot though I was not intending to do that when I started the dish. It is wonderful family loved it. I don't quite understand the negative reviews. I used frozen roasted hatch chilis. Served over rice. Yummy. Read More
(6)
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/28/2019
This is a great dish! I made it with chicken but pork would be great too and I pan grilled the corn to a golden brown with a tablespoon of oil and a half a jalapeño and a pinch of red pepper flakes before adding it to pot. I also cooked the chicken in the oven sauted onions on the cooktop. Cooked it the whole pot down on the stove instead of using instapot though I was not intending to do that when I started the dish. It is wonderful family loved it. I don't quite understand the negative reviews. I used frozen roasted hatch chilis. Served over rice. Yummy. Read More
(6)
Rating: 4 stars
12/24/2019
Okay it's a pretty good Chile Verde but really you should be using pork shoulder not chicken. Substitute cubed pork trimmed of some fat for the chicken and follow the rest. Much more succulent and delicious to me. Oh and if it's not Hatch season? Buy frozen ones and defrost. They're not available fresh in the winter. Read More
(4)
Rating: 5 stars
12/26/2019
Some reviewers need to take a chill pill. I actually made this chili and it is quite tasty. I served it over black beans and rice; probably another faux pas that I don't care about. Maybe the poster should change the name to just Chili Verde to eliminate the controversy. Anyway I added an extra can of beans and some more chicken to increase the number of servings. (In addition to serving over rice.) Also I used Poblanos since they were what was available to me. (Gasp!) The family loved it! Read More
(4)
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Rating: 4 stars
01/22/2020
I made it with our superior local Pueblo chili s and it turned out great. Try it on mashed potatoes it great or on an open faced burger both are Pueblo Colorado traditions! Read More
(4)
Rating: 5 stars
12/27/2019
Easy to make- great flavor. Couldn't find the hatch green chilis in the recipe so I used Anaheim chilis and roasted them in the oven. Didn't use potato starch and it was plenty thick. Served Chili over diced avocado and topped with tortilla chips. Read More
Rating: 5 stars
02/11/2020
Very good flavors and my whole family loved it. I added an orange pepper and did not have white beans, so I used kidney beans. Also did not have corn on the cob but used a can of hominy instead. I served it over rice and we used tortilla chips on the side. Would make again! Read More
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Rating: 5 stars
02/22/2020
Very good. Will make again! Read More
Rating: 5 stars
01/12/2020
This was absolutely delicious. I m from Colorado but a transplant to California and this recipe reminds me of home:). The best smothered burritos on the planet come from Colorado. The only change I made was adding a package of bacon that I cut into chunks. Because bacon. Read More