Chili Verde

I've had and made all sorts of chili recipes in my life. Most of these have been standard "red" chilis of all shapes and sizes (with beans, without beans, served with cornbread, served over spaghetti, thick as gruel, thin as soup). A handful of these have been white chilis with chicken or pork. However, before yesterday, had never had a green chili.

Looking around now, I see that it's not an entirely original idea, but I improvised a recipe while at the store that I, and my roommates, were incredibly happy with and that doesn't look quite like anything else I've seen. So, I thought I'd share:

1/2 lb Tomatillos (6-8 depending on size) 2 Jalapeno peppers 1 Red Bell Pepper 1 Poblano Pepper 1 Small-Medium Red or Yellow Onion 1 15 oz Can Black Beans 1 15 oz Can Pinto Beans 1 lb Mexican Chorizo 1 Ripe Avocado 1 14 oz Can Low Sodium Chicken Broth 1 Tbsp Oil

Husk and rinse tomatillos. Set aside 2 of the larger ones and chop remaining tomatillos to ~1/3-1/2". Chop red belle pepper, poblano pepper, and onion to roughly the same size.

Remove stems from jalapenos, remove seeds from one, and place in blender with reserved tomatillos and chicken broth. Pulse until mostly liquified.

Heat oil in a large, deep skillet and cook peppers and onions at medium heat until onions begin to change color. Then, make room at the center of the skillet and brown the chorizo.

Mix the tomatillos into the other ingredients and let cook while you open, drain, and rinse beans and mash the avocado. Add the beans and avocado and stir well (the avocado should mostly disappear into the other ingredients) and add the blended liquid from earlier (pulse lightly in blender if tomatillo and jalapeno residue has separated to the top).

Let the whole thing simmer lightly for 15-20 minutes and serve w/ crushed tortilla chips and cheese.

Serves 4 easily.

Healthy? Not at all. Easy? Surprisingly so. Tasty? Yes, but I'm very open to improvements (I'll probably never make it exactly this way again, anyway).


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