This green chili recipe base has been enjoyed in our home for several generations and is a condensed/quicker version of the one in our ebook (Paleo Olé, which hopefully everyone orders 😉) Let’s just say that this green chili has been served at more family gatherings, requested by neighbors and enjoyed more than any meal I’ve ever made. My mom came up with the original recipe way back in the day so it’s warm fuzzy food for us and can actually be eaten in a bowl like stew and you can just crush the plantain strips on top or dip them. But make the pie…it’s absolutely delicious.
The green chili pie is what we would enjoy when we had enough leftover green chili and the last of the corn chips at the bottom of the bag. Once your standard corn chips weren’t a part of our lives when we headed in our Paleo lifestyle, we obviously didn’t enjoy this for a while. Then we snacked on the Artisan Tropic sea salt plantain strips for the first time and knew this dish could happen. The strips bake up in the green chili and are just the perfect texture. Like a tamale and an enchilada had a baby…haha, so yummy. You can easily double the recipe, make even more people happy and then you’d still have leftovers! Enjoy!!
green chili pie
green chili pie loaded with plantain strips and shredded chicken, please pass the salsa and guacamole!
- 4 cups chicken bone broth (1 c reserved)
- 7 oz can diced green chilies
- ⅓ cup of your favorite salsa
- 1 tsp ground cumin
- ¾ tsp Redmond Real Salt
- ½ tsp dried oregano, rubbed
- juice of 1-2 limes
- pinch of ground black pepper
- pinch of chipotle chili powder (opt)
- ¼ cup full fat coconut milk
- 5 tbsp Otto’s Cassava Flour
- 1½ -2 cups cooked & shredded chicken
- handful of chopped cilantro
- ½ tsp chipotle chili flakes (opt)
- 2 4.5 oz bags Artisan Tropic sea salt plantain strips
- additional cilantro, sliced green onions & sliced grape tomatoes for garnish
- raw cheddar cheese (or non dairy cheese of choice)
- In a medium stock pot, combine chicken broth, green chilies, salsa, cumin, salt, oregano, lime juice, black pepper and chipotle chili powder (if using.) Simmer over medium heat until flavors have mingled…approximately 12-15 minutes over medium heat and then bring to a slow boil.
- While broth is simmering, combine coconut milk, reserved 1 cup of broth and cassava flour to make a slurry and while whisking, slowly pour slurry into hot broth and whisk continually. Mixture should thicken up as you whisk.
- Add in shredded chicken, chopped cilantro and chipotle flakes (if using) and stir to combine, adjust with additional lime juice and salt if needed.
- Preheat oven to 400° and spray a 7½ -8 cup baking pan with avocado or coconut oil. Pour about ½ cup of green chili into the bottom of the pan and swirl around to coat. Empty one bag of plantain strips into the baking pan then pour about 2 cups of the green chili on top. Using a couple forks, move strips around so they all get coated well. Repeat with the second bag of plantain strips and 2 more cups of green chili. If you have a little green chili leftover, you can add a little more on top before adding garnish of cilantro, green onions, tomatoes and raw cheese.
- Cover with foil and bake for 20 minutes, remove foil and continue to bake for an additional 5-8 minutes or until bubbly around the edges.
- Remove from oven and let cool slightly before serving, it will be VERY hot and will slice better if you give it some time to set up.
- Serve by either slicing or simply spooning it out onto individual plates with additional plantain strips, guacamole and salsa.
- Store any leftover in the fridge for about week.