CHICKEN TOMATILLO CHILI
I really love this recipe. I make it all year round, Even the kids like it! Inspired by Country Living Magazine, January 2001. Pork tenderloin can be used as well. Be sure to top with chopped cilantro. It is great without BUT so much better with it!
Provided by Chicagoland Chef du
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Add oil to pot. Over medium heat, sauté chicken, season with salt, cook until no longer pink. About 3-4 minutes. Remove chicken from pot, set aside.
- In the mean time, in a food processor, make a flavor paste. Combine tomatillos, green chilies and jalapeño and blend until thick & smooth. May need to make 2 batches.
- Add more oil if desired, add onions and garlic, sauté until tender, about 5 minutes. Careful not to burn the garlic. Add chicken back to pot. Add cumin and coriander. Stir.
- Add the flavor paste, green chilies, chicken broth and beans to the cooked chicken pieces.
- Simmer for at least 45 minutes or until desired thickness is achieved. I prefer to simmer longer, for up to 2 hours.
- Top with cilantro at serving.
- Serve with warm torn flour tortillas or crispy tortilla chips.
TOMATILLO, CHICKEN AND WHITE BEAN CHILI
How to make Tomatillo, Chicken and White Bean Chili
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Heat a large soup pot or dutch oven to medium. Add olive oil and chicken. Sprinkle with a little salt and pepper and cook the meat until lightly brown all over. Should take about 5-8 minutes. Move chicken to the side and add onion, serrano, cumin and oregano and stir. Saute until onion is translucent, about 3-5 minutes. Add tomatillos, poblano chile, chickpeas and beans, stock, water and bay leaf. Bring to a simmer and cook for 30-60 minutes. Before serving stir in cilantro and fresh lime juice.
CHICKEN TOMATILLO CHILI
Number Of Ingredients 13
Steps:
- Combine tomatillos, jalapeno in food processor, blend until thick and smooth, set aside Brown the chicken in oil 3-4 minutes, set aside Add onion to pan and saute until translucent, add garlic, sautee 1 minute, then add chicken, chilis, cumin, coriander, broth, and tomitallo paste, boil and redcue to simmer for 45 minutes uncovered. Stir in cilantro and salt. Serve with tortilla chips, sour cream and avocado
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