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.

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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.



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