Mexican · Recipes

Tomatillo Chicken Chili

chili-verde-078

I have been on a tomatillo kick lately. I’ve been looking for a nice chicken chili recipe for a while, and I created this from several different recipes. This is definitely going on my permanent rotation. I served this with a little sour cream and cilantro, and I made some cornbread to go along with it – a perfect fall dish after a long day at work. If you choose to buy salsa verde, this becomes a very quick, economical meal, as well. If you use one complete beer or 1-1.5 cups of chicken broth the consistency will be more soupy. Reducing the liquid gives you more of a chili consistency. Either way works well.

Simply assemble the ingredients and cook on a low and slow setting – 6-8 hours.

Serving suggestions: fresh cilantro, avocado, sour cream, Mexican cheese, cornbread as a side dish, corn tortillas.

You will need:

  1. 2 lbs chicken breast or thighs
  2. 2 cups Salsa Verde/tomatillo salsa* – you can buy this (use a 16 oz jar) or make it. see recipe below
  3. half white onion, sliced thinly
  4. 1 bell pepper, diced (I used a yellow one for this recipe)
  5. 1 can pinto beans
  6. 1 can cannelini beans
  7. 1 cup chicken broth or a little less than one beer
  8. 2 tsp cumin
  9. salt and pepper to taste
  10. fresh cilantro
  11. jalapenos (de-seeded) if you want to add spice

Homemade Tomatillo salsa:

  • 1 1/2 lbs fresh tomatillos
  • 6 whole garlic cloves, peeled
  • 1/2 onion, chopped
  • 1 cup fresh cilantro
  • 2 jalapeños, stems removed and deseeded (for extra heat use serranos instead)
  • juice and zest from 1 lime
  • 1 tablespoon cumin powder
  • 2 teaspoons honey
  • 1 teaspoon sea salt

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