This green chili recipe calls for poblanos & tomatillos. Both of these ingredients lend their green color to the sauce & require a bit of work before they can be chopped & added to recipes.

The poblano is a mild chili pepper originating in Mexico. The green poblano is the less ripe, milder form of the pepper. Fresh poblanos have a waxy skin on them which is removed by roasting, then peeling them. A dried poblano is known as an ancho chili.

The tomatillo, also from Mexico, is a green tomato-looking fruit with a whitish inside. They have a tart flavor, very unlike a tomato. The fruit grows to maturity inside of a husk, which is anywhere from a pale green color to a light, grocery-bag brown. The papery husks are inedible and need to be removed before the fruits are used. The husk leaves behind a sticky substance which is easily cleaned off by washing the tomatillos.

Chicken Chili Verde

Chicken Chile Verde (adapted from foodandwine.com)  Total Time required: 1 Hour Makes 4 servings

Ingredients:

• 2 poblano chiles
• 1 pound tomatillos, husked, rinsed and quartered
• 3 cups water
• 1 large jalapeño pepper, chopped
• 2 garlic cloves, minced
• 1 onion, minced
• 1 cup cilantro leaves, chopped
• Kosher salt & pepper
• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
• chopped avocado, a splash of lime juice and sour cream for serving

Roast the poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer them to a bowl, cover them with plastic wrap and let them cool. Scrape the blackened skin off the pepper, stem and seed them, then cut them into a 1/2-inch dice. Set them aside.

In a medium saucepan, combine the tomatillos, water, jalapeño, garlic and half of the onion and bring it to a boil. Simmer over moderately high heat until everything is softened, about 5 to 7 minutes. Drain the pot, reserving 1/2 cup of the cooking liquid.

The making of the tomatillo sauce.

Using a wand blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree it until it is smooth. Season the sauce with salt and pepper.

Blend the sauce.

In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and cook it over moderately high heat for 5 minutes, stirring occasionally.

The chicken is quickly pan fried.

Add the remaining onion and the poblanos and cook, stirring occasionally, until the onion is just starting to brown, about 5 to 7 minutes.

The remaining onion & poblanos get added to the chicken pieces.

Stir in the sauce and bring it to a boil, then simmer over moderate heat until it is slightly thickened, about 5 minutes.

Serve the chile verde over steamed rice, with avocado, a splash of lime juice and sour cream, if desired.

Chili Verde

Still trying to keep warm this winter!  ~Linda

Chicken Chile Verde (adapted from foodandwine.com)  Total Time required: 1 Hour Makes 4 servings

Ingredients:

• 2 poblano chiles
• 1 pound tomatillos, husked, rinsed and quartered
• 3 cups water
• 1 large jalapeño pepper, chopped
• 2 garlic cloves, minced
• 1 onion, minced
• 1 cup cilantro leaves, chopped
• Kosher salt & pepper
• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
• chopped avocado, a splash of lime juice and sour cream for serving

Roast the poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer them to a bowl, cover them with plastic wrap and let them cool. Scrape the blackened skin off the pepper, stem and seed them, then cut them into a 1/2-inch dice. Set them aside.

In a medium saucepan, combine the tomatillos, water, jalapeño, garlic and half of the onion and bring it to a boil. Simmer over moderately high heat until everything is softened, about 5 to 7 minutes. Drain the pot, reserving 1/2 cup of the cooking liquid.

Using a wand blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until it is smooth. Season the sauce with salt and pepper.

In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and cook over moderately high heat for 5 minutes, stirring occasionally. Add the remaining onion and the poblanos and cook, stirring occasionally, until the onion is just starting to brown, about 5 to 7 minutes. Stir in the sauce and bring it to a boil, then simmer over moderate heat until it is slightly thickened, about 5 minutes. Serve the chile verde over steamed rice, with avocado, a splash of lime juice and sour cream, if desired.