A bowl of delicious game chili verde. (Jenny Nguyen Wheatley Photo)
This chili pepper recipe is suitable for almost any ground wild game, but if you’re looking for game birds, ground pheasants or wild turkeys are great choices. This recipe is based on white chili peppers and red chili peppers. I use white kidney beans, but I also use plenty of chili powder. It’s a good compromise with upland game or wild turkey, and while it could use a little more spice, it doesn’t overpower the flavor of the darker red or black beans.
To save time, you can add the meat, onions, and seasonings to the pot without browning them first, but browning increases the flavor, so this is not recommended.
Game Bird Chili Verde Recipe
service: 6-8
Preparation time: 20 min
Cooking time: 8 hours
material:
- 2 pounds pheasant or wild turkey
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 onion (chopped)
- 2 cans (15 oz) of Great Northern beans (includes juice)
- 2 cups chicken stock and more
- 1 bay leaf
- 1 jar (16 oz) of Herdes Salsa Verde
- 1 can (4 oz) diced green chili peppers
- Lawry’s Seasoning Salttaste
- fresh coriander (for garnish)
- Shredded cheese (for garnish)
- sour cream
- avocado
direction:
- Heat olive oil in a frying pan over medium heat.
- Add a pinch of salt, chili powder, coriander, and cumin to the ground meat.
- Grill the meat until cooked through and firm, breaking it up with a wooden spoon.
- Then add the chopped onions and sweat, stirring frequently, for 5-7 minutes, until translucent.
- Add the cooked meat mixture to the slow cooker along with the salsa verde, green chiles, beans (plus liquid), and bay leaves.
- Add enough chicken stock to cover.
- Add stock as needed and cook on low for 8 hours.
- Once done, season with salt to taste.
- Garnish with cilantro, shredded cheese, sour cream and avocado.