Paleo Green Chili

It’s falllllllllllll! In excitement decided to reshare this amazing green chili recipe I created last year since the weather is cooling down ❥

Was recently asked what my favorite paleo meal is. I would say 100% it’s my homemade green chili and gluten-free rolls.. Try them for yourself!

Simplykaraliz’ Paleo Green Chili

• 1 lbs of Shredded Pork or Any meat of your choice (Mine was leftovers from Crockpot Pork I made)
• 7 Hatch Green Chilis
• 2 1/2 cups Organic Chicken Stock
• 2 Tbsp Coconut Oil
• 1/2 Yellow Onion, diced
• Juice from 1 lime
• 4 tbsp Garlic Cloves, minced
• 1/2 Cilantro, half bunch
• 1 can of diced green chilies
• Handful / Or 1 Full Jalapeño
• 2 tbsp Cumin
• 1 tbsp Paprika
• 1 tbsp Black Pepper
• 1 tbsp Sea Salt

1. In a large pot, melt your coconut oil and add your diced onions and minced garlic. Cook until your onions are brown.
2. Add the cumin, paprika and black pepper to the mixture and combine.
3. Add your chicken broth and meat, bring to a boil.
4. Turn the heat to low and allow to simmer.
5. Cut up your chilis and peppers (if applicable) and throw into pan. Cook them until blackened.
6. Put chilis, jalapeños, juice from your lime and cilantro into the blender to desired consistency (I like mine smooth but a little bit chunky)
7. Add your blend and your can of diced green chilis to the pot and allow to simmer for 1 hour.

(Anymore time will make it really dry, can add more broth at any point if needed)

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Chebe Bread – Rolls

• Chebe Focaccia Bread Mix
• 2 Eggs
• 2 tbsp Olive Oil
• 4 tbsp Almond Milk

Follow directions on the box – However, if you want the rolls: Oil a muffin pan and place pieces of the batter in the bottom of each muffin tin and spread till it fills the bottom. And bake for 25 minutes at 375°F.