Roasted Tomatillo Chicken Chili |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This dish is a great combination of fresh and zesty mexican flavors. Simple to make and always a hit. Ingredients:
1 pound tomatillos, husked and washed |
1 white onion, peeled, sliced, quartered or whole |
4 garlic cloves |
2 whole jalapenos (tops removed) |
olive oil (to drizzle for roasting) |
2 teaspoons ground cumin |
1 teaspoon salt |
1/2 cup chopped cilantro leaves |
1/2 lime, juiced |
1/4 cup extra-virgin olive oil |
1/2 medium onion, diced |
3 garlic cloves, chopped |
1 1/2 teaspoon ground cumin |
two tablespoons all-purpose flour |
32 oz lower sodium chicken stock, store bought |
1 deli roasted chicken (about 3 pounds), boned, meat shredded |
two 16 oz cans pinto or great northern beans (drained and rinsed) |
salt and freshly ground black pepper |
chopped cilantro leaves |
monterey jack cheese, shredded |
sour cream |
Directions:
1. Preheat oven to 400 degrees F.
2. In a baking dish, place tomatillos, onion, garlic and jalapenos. Drizzle and coat with olive oil. Roast for 30 minutes until tomatillos are very soft and everything has golden brown patches.
3. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor (carefully).
4. Add the cumin, salt and cilantro and lime juice and pulse mixture until well chopped but still not pureed (won’t take long).
5. Meanwhile heat olive oil in a large pot over medium heat.
6. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes.
7. Add the garlic and cumin then cook for a further minute. (Do not burn the garlic)
8. Sprinkle on the flour and stir to ensure the flour doesn't burn. Cook for a minute
9. Gradually add the chicken stock to make a thin veloute.
10. Continue stirring over medium heat until the liquid bubbles and thickens a bit
11. Add the roasted tomatillo chile salsa (reserve about a cup for topping)
12. Add the beans
13. Fold in the shredded chicken meat
14. Season, to taste, with salt and pepper
15. Spoon into bowl and sprinkle with cheese. Place a dollop of sour cream in the center and top with a spoonful of the reserved Tomatillo Chili Salsa.
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