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Chicken Chili Verde

This easy chili recipe is unique because it uses puréed tomatillos instead of tomatoes. Tomatillos can be found at most grocery stores in the produce section, near the peppers.

2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon chili powder
½ tablespoon cocoa powder
1 teaspoon dried oregano, crushed
½ teaspoon ground cumin
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 cloves garlic, minced
1 ½ Serrano peppers, seeds and membrane removed, minced (use gloves)
1 pound boneless, skinless chicken breasts, trimmed and cut into chunks
1 pound tomatillos, husks removed and sticky film washed off
½ Serrano pepper with seeds and membrane
1 28-ounce can whole roasted tomatoes, drained, peeled, seeded and crushed
fine sea salt, to taste
1 15-ounce can kidney, pinto or black beans, drained (optional)

chef’s knife
cutting board
4-quart Dutch oven with lid
wooden spoon
measuring spoons
vinyl gloves
food processor fitted with bottom chopping blade
can opener

1. Heat Dutch oven over medium-high heat. Add oil and heat.
2. Add onions and spices and cook for about 2 minutes.
3. Add garlic and minced Serrano peppers and stir about 30 seconds.
4. Reduce heat to low. Cover and allow to sweat about 5 minutes, until onions are soft.
5. Purée tomatillos and ½ Serrano pepper in food processor.
6. Raise heat back to medium-high. Add chicken and sauté until opaque. Be sure to scrape up bits that are left on the bottom of the pot.
7. Add tomatillo purée and crushed tomatoes. Allow to boil.
8. Reduce heat to low. Cover and allow to simmer for 1 hour.
9. Add salt to taste. Add beans (optional) and allow to cook until heated through.
10. Serve with your choice of diced red onions, chopped cilantro, fat-free plain Greek yogurt, shredded cheese and/or guacamole.

Serves 4

© 2009 by Allison Lattman

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