Ingredients Jump to Instructions ↓

  1. Tomatillo Chili

  2. 1 whole chicken

  3. 3 cloves crushed garlic

  4. 1 large yellow onion-chopped

  5. 1 tblsp chopped fresh rosemary

  6. 2 or 3 poblano peppers-roasted, pealed, and seeded

  7. 4 cups cooked white navy beans

  8. 2 lbs tomatillos (husk tomatoes) dehusked and diced

  9. 1 or 2 chayote squash pitted and diced

  10. 5 nopales (cactus leaves) diced or juliened

  11. 1 cup chopped cilantro

  12. 1 shot tequilla (optional, but recomended)

  13. Place the chicken in a large stock pot with onion, garlic, salt

  14. and pepper to taste. Cover with water and bring to a boil, reduce

  15. heat, allow to simmer for 1 hour, adding more water if neccesary.

  16. Remove chicken from stock and place on cutting board to cool.

  17. Strain stock, replace vegetables in pan and reserve stock to one

  18. side.

  19. Debone chicken, add meat to pot. Add pablanos, beans, tomatillos,

  20. squash, and napales. Add enough of the reserved stock to cover,

  21. bring to a boil, reduce heat and simmer at least 1 hour, stirring

  22. occasionally and adding more stock if needed. 15 minutes before

  23. serving, stir in the cilantro and tequilla.

  24. Substitutions:

  25. For the tomatillos you can substitute an equal amount of green

  26. tomatoes.

  27. For the napales you can use two cups of fresh green beans, the

  28. flavor and texture is almost identical

  29. 4 or 5 green apples and the juice of

  30. lime, for this recipe it will work, but not for most.


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