Tomatillo-Poblano Chicken Chili

Tomatillo-Poblano Chicken Chili

I am so guilty of sticky with one recipe when I like something. Chili is one of those. I usually put in my standard bell peppers, onions, ground beef and kidney beans. My friend Fritz makes some of the best chili. He does not believe that chili should have beans in it. (I know many who would say the same) I must admit, it is so great it doesn’t need beans. He has yet to hand over his recipe.

I was challenged to make something different this time when I entered Whole Foods Market Cooking Chili Contest. I found my inspiration sitting in my pantry, jars and jars of my canned Tomatillo Salsa I made this summer. This last summer was the second year I grew tomatillos. All of the plants were volunteers from the year before. Apparently I left behind a few unripened tomatillos. Below I provided the recipe I use for my tomatillo salsa. If you have a smoker, consider smoking the ingredients first.

Right now there are 50 entries and the finalists will be announced 2/6/14.

UPDATE 2/10/14: No stopping me. My chili was not chosen but we have already made it again. Give it a try for yourself. Do stop by Whole Foods Market Cooking for on-going recipe contests and the winning chili recipe: Chili Many Ways. Congrats healthierkitchen!!

Tomatillo-Poblano Chicken Chili-The Prize of Cooking

Tomatillo-Poblano Chicken Chili-The Prize of Cooking

If you can find smoked tomatillo salsa then omit the smoked paprika.
If you don’t have smoked paprika, use a few drops of liquid smoke, slowly adding to taste.
When the chili is ready top with one or all of the following; fresh squeezed lime, diced fresh avocado, chopped cilantro, crushed corn tortillas, sour cream and queso fresco. The recipe I use for my homemade tomatillo sauce is below.

Tomatillo-Poblano Chicken Chili
Serves 8
2 onions, diced
2 pounds chicken breasts, boneless, skinless, cut into 1/2 in pieces
2 poblano chilies, fire roasted, peeled, deseeded and diced
2 teaspoons ground cumin
1 tablespoon ground chili powder
2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
8 ounces canned, mild green chilies, diced
32 ounces tomatillo salsa, medium heat
4 pieces garlic cloves, minced
6 cups chicken broth
1. Dice chicken breast into ½ in pieces, coat with cumin, chili powder and smoked paprika, salt and pepper. Set aside and allow the chicken to rest.
2. Roast the poblanos over an open flame on the stove top or under the broiler until charred and blistered. When done cover in plastic wrap and allow to sit before peeling, deseeding and dicing.
3. Heat olive oil in a dutch oven over medium high heat, brown chicken until no longer opaque/pink. Remove from pan and set aside. If there is no remaining oil in the pan add a little more. Add onions and cook until translucent and tender.
4. Add the poblano and green chilies. Stir together while working any brown bites from the bottom of the pot. And the minced garlic and continue to simmer to allow the garlic to flavor the chilies. Add the salsa, chicken and broth to the pot and bring to a simmer. Allow to simmer 20 minutes. Taste and add salt and pepper to your taste.


Tomatillo Salsa
from Ball-Complete Book of Home Perserving
Makes about 4 (8 oz) half pints
The combination of tomatillos, chilies and cilantro creates a salsa with an authentic Mexican taste. In addition to making a great dip for corn chips, this salsa works well as a condiment for fajitas, burritos and quesadillas.
You will need:
5-1/2 cups chopped cored husked tomatillos (about 2 lbs or 27 medium)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 cup vinegar
4 Tbsp lime juice
4 (8 oz) half pint glass preserving jars with lids and bands
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all ingredients in a large saucepan.
3.) HEAT to a boil. Reduce heat and simmer 10 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

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