A new addition to our garden this year, tomatillos, yielded a ample crop, prompting us to search for some new recipes to utilize them. A tasty favorite:
Chicken, corn, and bean chili verde
1 can chicken broth
1 large onion, chopped
3 garlic cloves, minced
3 poblano peppers, seeded and chopped
2 T. olive oil
1 T. chili powder
1 t. ground cumin
3 c. chopped, cooked chicken
1 16-oz. package frozen whole kernel white corn
1 15-oz. can black beans, drained and rinsed
1 15-oz. can small kidney beans, drained and rinsed
2 c. crushed tortilla chips
1/2 c. chopped cilantro
3 T. lime juice
salt, to taste
1/2 t. pepper
Toppings:
tortilla chips, avocado slices, shredded Jack cheese, fresh cilantro sprigs
Bring tomatillos, chicken broth and water to equal 3 c. liquid to a boil in a 3-qt. saucepan; boil 10 minutes.
Meanwhile, sauté onion, garlic, and peppers in hot oil in a large Dutch oven over medium-high heat until tender. Add corn; sauté 2 minutes. Add chili powder and cumin.
Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.
Add tomatillo mixture, chicken, corn, and beans to Dutch oven. Cook, stirring occasionally, 15 minutes. Stir in cilantro, lime juice, and salt and pepper to taste; cook 5 minutes or until tortilla chips. Serve with desired toppings.
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