Tomatillo Green Chili

  • Total Time: 1 hours 
  • Hands-on Time: 20 mins
  • Makes: 8 servings

This light, yet satisfying tomatillo green chili contains the delicious flavors of cumin, coriander and a trio of roasted chili peppers paired with hearty chicken and cannellini beans.

(0) tried | (0) Reviews | Add a Review

Ingredients:

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with foil.
2. Peel husks off tomatillos and cut tomatillos in half. Lay cut-side down on baking sheet.
3. Lay jalapenos, bell peppers and poblanos cut-side down on same baking sheet. Add garlic cloves.
4. Drizzle with 1 tablespoon olive oil and sprinkle with salt.
5. Roast in oven for about 20 minutes, until tomatillo and pepper skins blister. Remove from oven and let cool.
6. Into a blender, place tomatillos (skins included), roasted garlic, jalapeno, green bell pepper, poblano and cilantro. Pulse until finely chopped and mixed.
7. In a large stock pot over medium heat, add 1 tablespoon olive oil and onion. Sauté for about 5 minutes, until onion is tender.
8. Add chicken, tomatillo and pepper mixture, cannellini beans, cumin, oregano, coriander, the ½ teaspoon salt and chicken stock. Add a pinch of ground cloves and black pepper.
9. Simmer for 20 to 30 minutes.

10. Top with fresh avocado, cabbage, additional cilantro and lime wedges.



 

Community

Share your voice with our growing community!
Create an account and join our conversation. See our Community Guidelines.

No reviews have been submitted for this entry yet.

Please wait...

Continue shopping
View cart & checkout
Continue shopping
View cart & checkout