Green Chile Grits


  • 2 cups regular grits
  • 6 cups water
  • 1/2 teaspoon paprika (optional)
  • 1/2 to 1 teaspoon salt
  • 4 to 6 ounces chopped mild green New Mexican chile
  • 1 or more jalapeno chiles, seeded and finely chopped
  • Dash of cayenne


  1. Combine all ingredients in the slow cooker and cook on LOW for 6 to 9 hours or on HIGH 2 to 3 hours, stirring occasionally. If cooking on HIGH, add 1/4 to 1/2 cup more water if too thick.
  2. Serve immediately or refrigerate the mixture in a buttered loaf pan for a few hour or overnight, unmold, slice (1/2-inch) and fry in butter until browned.

Yield: about 8 servings

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