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Green Chili

September 13, 2011

As part of our local CSA, a couple weeks ago we got some tomatillos in our basket. Now, my last experience with tomatillos was growing them in our family garden way back in Jr. High, so I really had no idea how to use them. Then, just in time for the break in hot weather we had been having, I came across this recipe in my latest edition of Cuisine at Home – and, lo and behold, what was one of the main ingredients? Tomatillos!

The actual recipe is Green Chicken Chili with White Beans, and that is how I made it. However, no surprise, I think it would have tasted better sans chicken, and I wish I would have saved out a portion of it meatless. Ah well.

I didn’t follow the recipe to the letter, but I think that’s how soups are – just wing it if you don’t have all the ingredients!

Green Chili
Recipe from Cuisine at Home (Oct 2011)

1 1/2 cups dry great northern beans

4 cups chopped tomatillos
4 cups seeded, diced Anaheim chiles (about 8 chiles)
2 cups each diced onion and jalepenos (about 5 chiles)
3 Tbsp. minced garlic
1 Tbsp. ground cumin
2 tsp. died oregano
1 tsp. ground coriander
4 cups chicken or vegetable broth


4 cups shredded chicken (or not!)
1/4 cup masa harina (I used the same corn flour mix for making corn tortillas)
3 Tbsp. fresh lime juice
Salt and black pepper to taste


Lime wedges, sour cream, and chopped fresh cilantro

Soak beans according to the package directions (I just did it overnight in the crock pot full of water); drain, then add to a 5-6 quart slow cooker.
Add tomatillos, Anaheim chiles, onion, jalepenos, garlic, cumin, oregano, coriander, and broth to the slow cooker. Cook chili on high-heat setting until beans are tender, about 4 1/2 hours (I did it on low while I was at work – over 8 hours).
Stir chicken and masa haring into chili; cook 30 minutes more. Stir in lime juice. Season chili with salt and black pepper.
Garnish each serving with lime wedges, sour cream, and cilantro.

Chili sans chicken -yum!

After adding the chicken and the masa harina, served with quesadillas on the side.

Just in time for fall! 🙂

veg out,


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