Ingredients
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1 tablespoon Simply Organic Cumin Seed Ground 2.31 oz.
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2 teaspoons Simply Organic Oregano 0.75 oz.
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1 teaspoon Simply Organic Coriander Seed Ground 2.29 oz.
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Pinch Simply Organic Cloves Ground 2.82 oz.
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Simply Organic Black Pepper Medium Grind 2.31 oz.
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1 1/2 pounds tomatillos
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2 jalapeños, halved, seeds and ribs removed
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1 green bell pepper, halved and seeded
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1 poblano pepper, halved and seeded (optional)
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6 cloves garlic
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2 tablespoons olive oil, divided
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2 bunches cilantro leaves, cleaned and roughly chopped
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1 yellow onion, chopped
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1 pound boneless chicken, cooked and shredded
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1 can (15 ounces) cannellini beans
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1/2 teaspoon sea salt, plus more for sprinkling peppers
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additional toppings: avocado, red cabbage, lime wedges
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.
