michael and i usually use tomatillos for salsa. on sunday, i substituted them on a whim in chili. i thought, they’re kind of like green tomatoes, right? the chili could have gone two ways: yucky or yummy. fortunately it turned out fantastic. have you ever made chili with tomatillos?
- olive oil
- 1 sweet onion, chopped
- 1 tablespoon minced garlic
- 3 poblano peppers, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 5-6 fresh tomatillos, paper removed and chopped
- 1 small can of hatch diced tomatoes with chilies
- 1 can of hatch crushed tomatillos
- 2 cans of great northern beans or white kidney beans, rinsed
- 1 cup frozen or fresh sweet corn kernels
- 1 tablespoon chili powder
- 3-4 skinless, boneless chicken thighs
- kosher salt and pepper for seasoning
- chopped cilantro
- add 1 cup of water or chicken stock if the chili is too thick.
- chop a few jalapeños for extra spice.
- ditch the canned tomatillos and substitute with 15-20 roasted, crushed tomatillos.
- preheat a skillet to medium. add a splash of olive oil and sauté the garlic, onions, tomatillos, and peppers until the onions brown slightly. transfer the vegetables to a large pot.
- pour the cans of tomatoes and tomatillos into the pot and bring to a simmer. add the chili powder and season with salt and pepper.
- place the chicken thighs on top and cover with a lid. you have two options: keep the heat going and cook the chicken quickly or lower the heat and slow-cook the chicken (crock pot style).
- when the chicken is cooked, use a fork and shred the thighs to pieces. stir in the beans and corn kernels. continue to cook for 10-15 minutes.
- serve in bowls with chopped cilantro on top.