Recipe

Roasted Tomatillo Chicken Chili Recipe

Add Step-by-Step Photos	Hotpad / All my dishes 1 year, 11 months ago This dish is a great combination of fresh and zesty mexican flavors. Simple to make and always a hit. Prep:30m Cook:30m Servings:8	Hotpad
	chili chicken mexican tomatillo

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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

¼ 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

Preheat oven to 400 degrees F.

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.

Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor (carefully).

Add the cumin, salt and cilantro and lime juice and pulse mixture until well chopped but still not pureed (won’t take long).

Meanwhile heat olive oil in a large pot over medium heat.

Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes.

Add the garlic and cumin then cook for a further minute. (Do not burn the garlic)

Sprinkle on the flour and stir to ensure the flour doesn't burn. Cook for a minute

Gradually add the chicken stock to make a thin veloute.

Continue stirring over medium heat until the liquid bubbles and thickens a bit

Add the roasted tomatillo chile salsa (reserve about a cup for topping)

Add the beans

Fold in the shredded chicken meat

Season, to taste, with salt and pepper

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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Comments

janabeth 1 year, 11 months ago said:
This is unique. I like this.

hotpad 1 year, 11 months ago said:
It is insanely delicious with a wonderful fresh taste. If you are not big into spicy, you can seed the Jalapenos before roasting, but I don't recommend it as the balance of fresh, zesty and spicy is perfect.

zena824 1 year, 11 months ago said:
Im really into mexican and chicken... wow.... Great recipe..

luvthewho 1 year, 11 months ago said:
This looks delicious

lunasea 1 year, 10 months ago said:
I can't wait to try this, HP....it has my name written all over it. Love the photo of the dish as well. Great post - thanks! I'll report back once I've savored it...

uk2nyc 1 year, 9 months ago said:
That looks delicious.. Would you classify that as tex mex? Its impossible to get Tex Mex food here in Italy and i miss the great restaurants in NYC. Anyway, you are a man after my own heart.. i use fresh ( non canned) ingredients only. Unless its stock or beans. Thanks.. Richard

lunasea 1 year, 9 months ago said:
I made this last week and it was just as delicious as I thought it would be. Great recipe - and thanks again! It's a keeper...

raelene1951 1 year, 7 months ago said:
This one is Great!

sas 1 year, 2 months ago said:
I don't even have to make this to know it is excellent. My youngest is going to love this recipe. I roast or saute all of my herbs and veggies before incorporating. Great!!!~~~~Sas

happychild 1 year, 1 month ago said:
I'm a digging it. Keep the chili coming

dooley 4 months ago said:
Man, just put a little spoonful of this on the top of your head and watch your tounge beat your brains out trying to get to it!!!!!!
Great recipe!! Dooley

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