Roasted Tomatillo White Chicken Chili
Ingredients:
Part 1A
1 lb. tomatillos, husked & cleaned
(Tomatillos are found grocery stores with a nice produce selection, they should be near the tomatoes. They are typically green. The pic you see here is from my garden, I grew purplish ones.)
2 Poblano Peppers
(One of my favorite peppers, a little kick but not too hot, these are from my garden too in the pic)
2 whole jalapeno peppers
(If you don't have fresh jalapenos, you could use a 4oz can of diced chilis found in the Mexican food isle in the grocery store)
2 medium onions, peeled & quartered
4 whole/peeled cloves garlic
4 medium green tomatoes (or just a can of diced tomatoes; if you use the can, just add in part 2 do NOT roast :)
Olive Oil
Part 1B
2 t cumin
1 t salt
pinch of hot pepper seasoning or chili powder
1/2 cup chopped cilantro leaves
1/2 lime juiced or 2-3T concentrated lime juice
Part 2
1/4 c EVOO(Extra virgin olive oil) or if you have it I used grapeseed oil
1-2 medium onions, diced
4 garlic cloves, minced
2 t ground cumin
1 T Coriander (ground or crushed seeds)
2 T flour
32 oz lower sodium chicken stock
(I like to buy mine from Costco, they have an organic lower sodium-see pic)
2 16 oz cans Great Northern Beans (drained & rinsed)
2 16 oz cans White Hominy (Hominy is Dried Maize, found near the canned corn)
1 roasted chicken (I roasted mine {beer butt style}, but you could just buy one in the deli) About 3 lbs in size. Boned, Shred the meat.
For Garnishing:
Chopped Cilantro, Shredded Monteray Jack or Cheddar Cheese & Sour Cream
Procedures:
PART 1
1. Preheat oven to 400 degrees F
2. In a baking dish, place tomatillos, onion, garlic & peppers
3. Drizzle & coat w/olive oil
4. Bake for 30 minutes (I usually turn pan halfway through cooking time)
You can see the pics above of my veggies going in to the oven, then after roasting.
5. When they are finished, remove the jalapeno & Poblano peppers. Place them in glass dish & cover with plastic wrap for 10 minutes or so. Then core & peel the skin off of the peppers.
6. Scoop the rest of the roasted veggies & any juices into a food processor and pulse. Then add the peppers.
7. Add all of the ingredients listed in PART 1B
Now, I pureed the beans too, I like the texture better that way, you can either puree them or add them later when you add the hominy.
PART 2
8. Heat olive oil in large stock pot (8qt or so) over medium heat.
9. Add chopped onion & saute until soft & slightly caramelized. (about 5-7 minutes)
10. Add minced garlic, cumin, pepper & cook for another minute.
11. Sprinkle in the flour and stir constantly to avoid clumps.
12. Gradually add the chicken stock, continue to stir until liquid begins to simmer.
13. Add your roasted tomatillo mixture from the blender.
(If you like, reserve a little of this mixture and you could use it as a garnish on top.)
14. Add the hominy & if you didn't puree the beans, add them now. If you didn't roast tomatoes, add your can of diced tomatoes now.
15. Fold in the shredded chicken (or turkey is fine too! :)
16. Season to taste w/salt & pepper
17. Simmer on a low heat for about 20-30 minutes.
18. Spoon into a bowl, sprinkle with cheese, place a dollop of sour cream on top w/a little of the reserved salsa & a chopped cilantro leaf.
19. ENJOY! (I HOPE)
FOOTNOTE:
If you were wandering about my Chipolte Seasoning, I highly recommend this company. They have old native seeds for sale as well as a wonderful selection of chili & pepper powders/seeds. Check them out by clicking on this link: Native Seeds Company
.jpg)
.jpg)
.jpg)
