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Green Potato Chicken Chili

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Potato Type: Russet
Cuisine: Hispanic
Prep Method: BakedPan Fried


SoupSide DishMain Dish


Serves 6-8


  • Scallion oil
  • 1 cup chopped green onions
  • 2 garlic cloves minced
  • 2 T olive oil (for sautéing)
  • 1 cup olive oil for blending
  • Salt and pepper to taste
  • Pinch crushed red pepper

Tomatillo Sauce

  • 1/2 lb. tomatillo (peeled and halved)
  • 2 jalapeños (halved and seeds removed)
  • 1 poblano pepper (halved and seeds removed)
  • 1/2 yellow onion large diced
  • 4 whole garlic cloves
  • 3 T olive oil
  • 1 T kosher salt
  • 1 t black pepper
  • 1/2 cup chopped cilantro


  • 2 large russet potatoes (diced)
  • 1 cup chopped yellow onion
  • 2 garlic cloves minced
  • 2 Serrano peppers minced
  • 1 cup small diced celery
  • 4 cups chicken stock
  • 2 T canola oil
  • 2 lbs. ground chicken
  • 1 t onion powder
  • 1 t garlic powder
  • 1 T kosher salt
  • 1 t black pepper
  • 1 t cumin
  • 1 t dehydrated potato flakes
  • Salt and pepper to taste
  • Garnish: 1 small diced avocado, shoestring potatoes


  1. Sauté green onions, and garlic in 2 T olive oil over medium heat, until slightly charred.
  2. In a food processor blend with a cup of olive oil, pinch crushed red pepper, and season to taste with salt and pepper.

Tomatillo Sauce

  1. Preheat oven to 400 °F, on a half sheet pan, add all ingredients, except cilantro and mix until fully incorporated.
  2. After about 20 minutes in the oven, and veggies are browned and caramelized. Place contents in a food processor along with cilantro, and blend until smooth consistency; season to taste with salt and pepper.


  1. Bring Dutch pot to medium-high heat, add canola oil, and sauté ground chicken until browned and cooked through, season chicken with 1 T salt, 1  t black pepper, garlic powder, and onion powder; about 8 to 10 mins.
  2. Remove cooked chicken from Dutch oven with a slotted spoon, add potatoes season with salt and pepper and cook until slightly translucent and browned about 6 to 8 mins.
  3. Add remaining vegetables and sauté an additional 5 to 6 minutes until caramelized.
  4. Add tomatillo sauce, chicken sauce, and cumin to Dutch oven; bring to a boil and simmer 20 to 25 mins until veggies tender; thicken to desired consistency with dehydrated potato flakes, and season to taste with salt and pepper.
  5. Serve with diced avocado, shoestring potatoes, and scallion oil.



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Recipe by: Chef David Rose

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