Pork Chili Verde for One

I know, I’ve already got two chili recipes on here already: Chicken Chili Verde and Small Batch Spicy Stovetop Chili. So why a third? Because the chicken was frozen, and I found a pork chili verde recipe that appealed to me. It also seemed more authentic and actually was entirely green too. It’s made with ground pork, simmered in a salsa verde of jalapeños, garlic, onion, and cumin.

And, unlike the others, this recipe is ready fairly quickly. If you’ve already got cooked (or canned) beans, you can make this in about half an hour. If not, it’s about an hour (still pretty speedy for chili).

The original recipe called for potatoes and corn. I had some pre-soaked cranberry beans leftover from something else, so I tossed those in instead.

The cranberry beans are firmer than kidney beans, and more colorful than the navy beans I usually buy.  I initially bought them because that’s all that was in the store, but I find I rather like them. One of the few pleasant outcomes of the quarantine!

If you don’t have pre-soaked beans, the canned ones are fine. And it will take only 35 minutes to cook, since you don’t have to wait for the beans to soften. Or, speed up the soaking/cooking process with my quick soak beans method.




Pork Chili Verde Substitutions and Variations

  • If you have access to Hatch chiles, use those instead of the jalapeños
  • Don’t want to use beans? Substitute 1 or 2 small potatoes instead (and/or 1/2 C of corn)
  • Make it with all beef, all pork, or a combination of the two
  • You can also use pork shoulder, but then you’d have to cook it longer
  • Skip the beans, double the broth and you have green chili sauce for enchiladas or burritos

More Chili (and Chile) Recipes

eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

Just the thing for a fast lunch or brunch.  The spinach mellows out the peppers, the eggs cook quickly, and the whole thing is topped with cooling yogurt or sour cream.

 

 

egg chili cheese burritoEgg Chili Cheese Burrito

Saute, scramble, and it’s a wrap.  A meal in minutes.

 

 

chicken chili verde recipeChicken Chili Verde Recipe

A mild chili, with green chiles, chicken, and cumin. Not spicy, and easy to put together.

 

spicy stovetop chili recipeSmall Batch Spicy Stovetop Chili Recipe

If you’d rather have something that brings the heat, try this spicy chili. It’s flavored with sriracha, cumin, garlic, and onions. Slow-cooked for maximum flavor.

 




Chicken Chili Verde Recipe

Two of my friends have been raving about this chicken chili verde recipe for years.  I finally decided to try it myself, and they were right.

Ideally, this should be made with Hatch chiles.  Unfortunately, while New York is a wonderland of food, fresh Hatch chiles are a bit scarce.  So, I had to make do with the canned variety.  If you can get them fresh, by all means use them! Instead of regular canned tomatoes, I used tomatoes mixed with green chiles.

There are no beans, just chicken, peppers, a few spices, and chicken broth. It’s not too spicy, and easy to put together. The hardest part is waiting for it to simmer!



Substitutions and Variations for Chicken Chili Verde Recipe

  • Line a bowl with tortilla chips, add the chili and top with shredded cheese
  • Use pork and/or beef instead of chicken
  • Add a potato (peeled and cut into chunks) to the chili
  • Try some fresh or frozen corn kernels
  • Go for the Hatch chiles if you can get them (remove the stems and boil them for ten minutes first)

Tools and Ingredients for Chicken Chili Verde


Ro-tel Diced Tomatoes & Green Chilies – 10 oz

This can is just the right size for this recipe. No leftovers! It’s not too spicy (I think it comes in hotter versions too) and adds a lot of flavor.  You can also use it to make cheese dip.


Old El Paso Chopped Chiles 4.5 oz Can

Amazon only sells this single can to Prime members (or if you have access to their fresh service), but if you do, then go for it. They’ve got the Hatch chiles too, but you have to buy an awful lot of them at once!

More Chicken and Chili Recipes

chili citrus chicken thighChili Citrus Chicken Thigh Recipe for One

Lime juice and zest add a sweet, citrusy tang, balanced by the heat of chili garlic sauce, and a hint of honeyed sweetness. Just marinate and bake.

 

spicy stovetop chili recipeSmall Batch Spicy Stovetop Chili Recipe

This chili packs extra heat.  Spicy, flavorful, and delicious. Sized for one! No giant pot to finish.

 

chili garlic chicken thighChili Garlic Chicken Thigh Recipe for One

Think wings with a lot less fuss and mess. No frying, you just bake it. And only four simple ingredients.

 

 

 




Chili Citrus Chicken Thigh Recipe for One

This chili citrus chicken thigh recipe was inspired by a friend.  She used orange zest and marmalade, but I didn’t have either of those things.  And, I’m not a fan of marmalade anyway.  I figured lime would do just as well.

The citrus gives it a bit of a tang, the chili garlic sauce adds heat, and the honey adds a touch of sweetness to balance the flavors.

It’s a pretty easy, hands-off recipe.  First, you mix the marinade, pour it over the chicken, and let it sit for half an hour or so.  Then, bake the chicken, reserving the marinade mixture.  Boil that separately and pour it over the chicken when it’s done.  I have a tiny saucepan that’s perfect for this.  If you don’t have one, pour the marinade over the chicken about halfway through the cooking time (you want it to cook thoroughly, but you also don’t want the citrus to burn).




Tools and Ingredients for Making Chili Citrus Chicken


Farberware Classic Stainless Steel 5/8-Quart Butter Warmer

A small saucepan may seem like an odd thing, but it’s really very useful, and for far more than just melting butter. It’s great for the marinade in this recipe, as well as for heating or melting small amounts of other ingredients, such as chocolate, cheese (for mac and cheese), and making sauces. The pot is also the perfect size for heating milk to make hot cocoa.


Huy Fong Chili Garlic Sauce 18 Oz

I know sriracha is what’s popular, and I love that too, but I just can’t get enough of this chili garlic sauce. It’s great for chicken, meatloaf, chili chicken wings, omelettes, and on a burger instead of ketchup.

 

More Chicken Recipes for One Person

one person chicken curryEasy Chicken Curry Recipe

Quick, and pantry friendly too. This dish requires only a few fresh ingredients, and some spices. It’s got plenty of flavor though, from onions, garam masala, and cumin.

 

chicken with mushrooms and tarragonChicken with Mushrooms and Tarragon

Delicious French food without going out (or getting a big bill at the end). Only takes one pot and about thirty minutes to make.


homemade chicken shawarma
Homemade Chicken Shawarma with Yogurt Sauce

Can’t go to your favorite Mediterranean takeout place? Make your own. No fancy equipment needed. You can make it right in your oven.

 

honey sticky garlic chickenHoney Sticky Garlic Chicken

Delight your taste buds and clear your allergy head with this crispy, sweet, and spicy chicken recipe. And it’s pantry-friendly too.

 

 




Egg Chili Cheese Burrito Recipe

This egg chili cheese burrito recipe is adapted from a Southwestern cookbook I bought long ago. Their recipe called for refried beans, and while I had beans, they were dry beans and hadn’t been soaked or refried, and I didn’t want to bother.  I did have tortillas (the ones I use as sneaky crepes), plenty of eggs, chilis, scallions, and cheese.

I decided to improvise with what I had ready to eat, rather than waiting for the beans to soak.  I was hungry, and didn’t want to fuss.

If you want to make the refried beans, you can use canned beans. If you have dried beans, and you have more time than I did that day, use the quick soak method to speed up the process.

To refry beans, just heat some bacon drippings in a pan, add cooked (or canned) pinto beans, plus some of the soaking liquid, cook them on high heat, and mash them up.  Turn the heat to low once the beans get thick and simmer until they’re soft.




Egg Chili Cheese Burrito Variations and Substitutions

  • add refried beans (about 1/4 cup)
  • cut up a sausage, fry it, and add that to the burrito
  • swap the salsa for some spicy stovetop chili
  • vary the cheese; I used sharp cheddar, but Colby, Monterey Jack or Colby-Jack would work too

More Egg Recipes

eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

An easy light meal, flavored with ginger, garlic, and chili peppers. First you cook the seasonings, then the eggs, all in the same skillet.

 

frittata recipe for one personFrittata Recipe for One Person

A flexible recipe that uses whatever veggies you have around (fresh or frozen). Keep it vegetarian, or add some ham.

 

egg and tomato gratinEgg and Tomato Gratin

Fast food that’s so much better than anything from a takeout place. This is fragrant with thyme, garlic, and, onions. The whole thing is then topped with Swiss cheese.

 

shakshouka for oneShakshouka for One

Poached eggs bathed in a spicy tomato sauce, enlivened with fresh spinach. A bit more effort, but definitely worth it!

 

 




Small Batch Spicy Stovetop Chili Recipe

I have been making my spicy stovetop chili recipe the same way for years — until recently. There was a blizzard raging outside and I figured chili would keep me (and the apartment warm).  The recipe has evolved since I first started making it, but I’ve been consistently using kidney beans, green and red bell peppers and threw in some chopped jalapeños and a couple of spoonfuls of salsa.

However, I didn’t have any of those ingredients on hand and had no intention of going outside to get them! So, I improvised.  Instead of kidney beans I used cooked small white beans (which I had leftover from making this delicious garlicky bean dip).  If you don’t have cooked beans ready, use this quick soaking method to speed up the process, or just use half a can.

That solved the bean problem, but there was still the question of adding more heat.  I did have plenty of sriracha sauce and ground cayenne, so I used that and added a pinch of cinnamon to balance it out.

The chili came out so well I think I may make it this way going forward.  Less chopping!

This makes about three or four servings.  You can make it for company, eat it several times in one week, or freeze individual portions for later use.




Substitutions and Variations for Spicy Stovetop Chili Recipe

  • use kidney beans instead of white beans
  • replace the sriracha with Tabasco sauce
  • add a teaspoon or two of salsa
  • add jalapeño peppers to taste
  • add about 1/4 each red and green bell pepper about 10 minutes before the end of the cooking time (so they keep a bit of crunch)
  • use 2/3 pound beef and 1/3 lb. pork

5% Off Every Box Crowd Cow  sells only ground beef that’s been raised right. No added hormones, limited use of antibiotics (only when needed, not continually). The cows eat either entirely or mostly grass (as they were meant to). Order single items or a recurring box. Recurring orders get a discount.

More Ground Beef Recipes

compound butter cheeseburgerCompound Butter Cheeseburger

A few simple extra ingredients transform your burger from ordinary to fantastic.  The secret is compound butters mixed in with the ground beef.

 

easy italian meatball recipeEasy Italian Meatball Recipe for One

Just enough meatballs for one serving of spaghetti (or eat them on their own with sauce).  Or, serve them with the soup below. No extras, no leftovers.

 

sloppy joes one person recipeSloppy Joe Recipe for One Person

Sure it’s messy. Says so right in the name. But this Sloppy Joe recipe is worth it.  It’s got a bit of a kick too (there’s sriracha in there!).  Soooo good.

 

easy italian wedding soupEasy Italian Wedding Soup

Soup in a matter of minutes! Once you’ve got the meatballs (make them or buy them) all you have to do is add a couple of ingredients and eat them up!

 




Chili Garlic Chicken Thigh Recipe for One

I love Buffalo chicken wings, but wings are getting increasingly expensive.  The supermarket had a great sale on chicken thighs and legs so I decided to experiment and make a chili garlic chicken thigh recipe instead.

In addition to substituting thighs for wings, I gave the recipe a bit of a twist by replacing hot sauce with chili garlic sauce and making chili garlic chicken thighs.

The great thing about this recipe is that it’s pretty easy, and you don’t have to fuss with it.  You get great flavor without a lot of ingredients, no chopping, and very little mixing.
Using the chili garlic sauce is best (here’s an image so you can see what it looks like), but if you don’t have it I’ve listed substitutions below.

Since the weather has reverted back to March (brrrr), I baked the thighs rather than cooking them on the stove (I wanted an hour of heat!).  However, you can, if you prefer, or you are in a hurry, cook this in a pan (see below).




I served it with microwaved broccoli (cooked for two minutes and seasoned with lemon pepper) and fried potato wedges (parboiled, then fried in a pan like home fries).

Chili Garlic Chicken Thigh Substitutions and Variations

  • Frying instead of baking: Heat some neutral oil, like canola or vegetable oil and cook the chicken for 10 minutes, skin side down. Turn it skin side up, pour the sauce over the chicken, and then cook for another 10-15 minutes.
  • Use sriracha.  If you do, I would reduce or eliminate the apple cider vinegar, since the sriracha already has vinegar and sugar, and add some minced garlic.

  • If you don’t have either of those, use hot sauce, the cider vinegar, and garlic.

P.S. My apologies for the awful ad that was appearing earlier.  Those responsible have been sacked.

Tools and Ingredients for Chili Garlic Chicken Thigh Recipe


Huy Fong Chili Garlic Sauce, 8 oz

I love this stuff. I put it on chicken, add it to hamburgers, or mix some with scrambled eggs. Basically, use it to add extra kick (and a hit of garlic) wherever you’d usually use Tabasco, sriracha, or ketchup.


Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle
If you prefer a bit of sweetness with your heat, use the sriracha instead of the chili garlic sauce. It’s also more spreadable than the garlic sauce (the consistency is closer to thin ketchup, while the garlic sauce is more like salsa).

 

More Chili Chicken Recipes

honey sticky garlic chickenHoney Sticky Garlic Chicken

Delight your taste buds and clear your head with this spicy chicken.  And, the marinade comes entirely from your pantry.

 

sichuan chinese chicken and eggplant with garlic sauceSichuan Chinese Chicken and Eggplant with Garlic Sauce

Spice up your life with this easy version of a takeout classic. Make it as is, with chicken, or skip the meat and have it purely vegetarian. Delicious either way.

 

stir fry chicken peanut sauce recipeStir Fry Chicken with Peanut Sauce

Peanuts, honey, hoisin sauce, and a generous squirt of lime.  The lime brightens the sauce, and the honey adds a hint of sweetness.

 

szechuan chili noodlesSchezuan Chili Noodles

Easier and faster than takeout, this version of dan dan noodles is streamlined for home cooking. Spicy, vibrant, and easy too.