This is a pretty complicated recipe, that calls for doing lots of preparation, including roasting chilies and tomatillos. The result it worth it though, and I love the combination of flavors. Also all the preparation is at the beginning, and then you just leave it in the crockpot. This works for me, since I do have time to prepare meals, just not necessarily at dinner time. I also really like a chili made with hominy instead of beans, since it gives it a much different taste. I used Anaheim chilies, which aren’t very hot, so if you want to make it spicier you could use a spicier chili. I think this would also work very well as a vegetarian chili, if you just left out the chicken and used vegetable broth.
- 2 Anaheim chilies
- 1 pound tomatillos
- 1/4 cup chopped coriander cilantro
- 1 1/2 teaspoon ground cumin
- 2 cups chicken broth
- 2 teaspoon cooking oil
- 1 1/2 cup onion chopped
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 1/2 cup red bell pepper chopped
- 3 Tablespoon flour
- 4 cloves garlic chopped
- 1 1/2 cup cooked chicken
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can hominy drained
Halve and seed chilies. Place on a baking sheet and broil for 5 minutes. Then place them in a paper bag and seal it.
Peel the tomatillos. Put them on the baking sheet and broil for about 15 minutes, turning once.
While the tomatillos are cooking heat the oil in a frying pan. Add onion, carrots, celery and bell pepper and saute for 2 minutes. Add flour and stir it for 2 more minutes. Add garlic and saute for another 30 seconds.
Take the chilies out of the bag and peel them. Combine them with the tomatillos, cilantro, cumin and 1 c. of chicken broth in a blender and blend.
Mix together the blended tomatillo mixture, sauted vegetables and all the remaining ingredients in a slow cooker and cook on low for 4 or 5 hours.
Serve with sour cream and cilantro.
Nutrition facts are estimates.