Green Chili with Chicken- Chili Verde

Preparation time
20 mins
Cooking time
30 mins
Difficulty
Easy
Serves
6 people
Meal course
One Pot Meal
Posted by
Posted on
1 pound
tomatillos
Green Chili with Chicken- Chili Verde

 

Whip up a batch of homemade green chili that’s easy on the belly and devilishly delicious. The mild green chili sauce has a full-bodied, satisfying flavor that won’t aggravate acid reflux symptoms. Since most chili recipes are tomato based, they can wreak havoc on those who can’t indulge in acidic or spicy foods. In addition to being low acid, green chilies have a complex flavor profile ranging from earthy, warm, pungent, savory, and sometimes spicy. In this recipe, the green chili sauce is made from a duo of mild chile peppers and tomatillos, a green tomato-like fruit. chili, verdeThese ingredients are roasted first to intensify their flavors and to add a touch of natural sweetness. For those who want to add a little bit of heat, throw in a few jalapeno peppers. While the chili can be served right away, make a pot a day in advance so that the flavors have more time to mingle.

 

  1. Prepare the following ingredients:

    Olive oil cooking spray

    1 pound fresh tomatillos, husked, washed, and cut into quarters

    1/2 pound fresh Anaheim chilies, seeded and cut into 2-inch pieces

    1/4 pound green pasilla chilies, seeded and cut into 2-inch pieces

    Optional: 1 or 2 jalapeno peppers, seeded and cut in half

    1 medium onion, peeled and cut into wedges

    10-12 fresh garlic cloves, peeled

    Salt and pepper for seasoning

    1 cup low-sodium chicken broth

    1 bunch fresh cilantro, rinsed and trimmed

    1 tsp. dried oregano

    1/2 tsp. ground cumin

    1 pound chicken thigh or breast meat cut into bite-size pieces

    2 15-ounce cans, low-sodium white beans, drained

    Pinch of cayenne

    Garnish: fresh cilantro, crumbled tortilla chips, or shredded cheese

  2. Set oven temperature to 400 degrees. Coat a large shallow baking pan with cooking spray. Arrange the tomatillos, chilies, onion, garlic, and jalapeno, if using, in the baking pan. Lightly coat with olive oil spray and season with salt and pepper.
  3. Roast for 30 minutes stirring the contents after 15 minutes. Transfer to a blender. Pour the chicken broth into the roasting pan scraping the bottom with a spatula to remove the browned bits; then pour into the blender. Add the cilantro, oregano, and cumin. Process until smooth adding more water if needed. Taste and season with salt and pepper.
  4. While the chilies are roasting, coat a heavy bottomed saucepan with cooking spray and heat over medium-high heat. Season the chicken with salt and pepper and transfer to the saucepan. Brown the chicken; add the green sauce and the white beans. Bring to a boil, reduce heat and simmer for 10-15 minutes. Add the cayenne and season with more salt and pepper if needed. Garnish as desired with chips, cilantro, or cheese.