Tasty Chili Verde with Tomatillos worldcuisinetodaymagazine.com
There are many wonderful versions of chili to choose from. A perfect dish that feeds a crowd. Green Tomatillos, (or green tomatoes), and chili peppers, blended with herbs and spices when simmered together make a delicious flavor similar to a cross between a green tomato and a simmered green apple. A special method for browning the meat or vegetable meat, if using, adds depth of flavor to the dish. This recipe can be adapted to vegetarian by adding the same amount of white beans in place of the meat for an additional vegan option. Making this recipe once for my family, it became a go-to chili recipe and actually surpassed some of my other versions in requests by friends as well. Serve it with fluffy white rice and corn tortillas warmed and rolled up to dip in the chili. Garnish with cilantro or flat leaf parsley, a bit of chopped white onion, and a high quality Mexican sour cream. Also wonderful with Greek yogurt or Middle Eastern Laban. Enjoy! Pair with chips and your favorite salsas.
Chili Verde with Tomatillos
Two pounds large to medium green Tomatillos scrubbed and husked
(One 28 oz drained can of whole Tomatillos may be substituted)
One large white onion
Three large cloves of garlic minced
Two tablespoons fresh oregano (or two teaspoons dried)
Two cups of flat leave parsley or cilantro minced
One teaspoon sweet Paprika
One teaspoon Cayenne pepper
One teaspoon Kosher salt
One Tablespoon ground Cardamom
One teaspoon Cumin
1/4 teaspoon ground Clove
1/2 teaspoon Cinnamon
One teaspoon Allspice
1/4 cup canola oil or Extra Virgin olive oil
Four cups cooked and drained white Navy beans
One pound ground meat or meat protein
Eight cups vegetable, chicken or beef broth
One Banana pepper (two Serrano peppers seeded and cored may be substituted)
One and one half pounds lean ground Turkey or Beef (if using beef, use beef broth) optional
One Tablespoon honey
Juice of two limes
Onion, cilantro, sour cream, and limes to garnish
Grated Chihuahua cheese or grated Jack cheese (optional garnish)
1) In a large frying pan, place the oil. Add the minced onion and cook on medium low until translucent. Add the minced garlic for about thirty seconds. In a small bowl, spread out the ground meat into one layer and season on both sides with the: Paprika, Cayenne, Salt, Cardamom, Cumin, Clove, Cinnamon and Allspice. C ook until brown on the outside only. If using ground meat or texturized protein, after sauteing the onion and garlic add the spices.
2) In the mean time, preheat your oven to 400 degrees F. Spray a lined cookie sheet with a bit of oil. Peel and scrub your Tomatillos, and slice multiple slits into the sides of each Tomatillo. Cover exterior with a bit of oil and layer on the cookie sheet. (You may do this in batches). Bake briefly flipping frequently until brown wrinkly skin appears on the them.)
3) Place in a blender or food processor with a cup of the broth and blend until slightly lumpy. Add to the pot with the meat. Next add: Three cups stock, the drained and rinsed beans, the cilantro, and the oregano. Add the ground meat or meat protein if using. Mix thoroughly and bring to a boil, then reduce to a simmer.
4) Simmer with the lid slightly open for one hour and fifteen minutes.
5) Meanwhile in small bowls prepare your chopped white onion (Scallion could also be used), chopped Cilantro, sour cream, yogurt or Laban
6) Prepare some fluffy rice in a two to one water to rice ratio. Steam for twenty minutes leave off heat for ten minutes more. Warm some corn tortillas in a clean towel, transfer to a pretty serving plate, tortilla holder, or roll basket. Grate some Chihuahua, or Jack cheese and serve in a small bowl also.
To serve, dish a bit of rice in the bottom of each bowl and ladle the hot chili into each bowl. Allow guests to garnish each bowl as they like. Top with the onion, cilantro and sour cream.
World Cuisine Today Magazine