Sunday, January 29, 2012

Green Chili

(Adapted from Redbook magazine)

2 to 4 Tomatillos, husks removed, halved
3 Jalapenos, halved and seeded
1 onion, thinly sliced
4 garlic cloves
1 cup chicken broth
1/2 cup fresh cilantro leaves
1/2 teaspoon dried oregano
3 cups pork, cooked and chopped
1 cup frozen corn
Brown rice
1 avacado
1 can great northern beans
sour cream
lime wedges
1. Arrange tomatillos, jalapenos, onion and garlic on a baking sheet; lightly coat with oil. Broil 7 to 10 minutes, until lightly charred. Remove from oven. Chop onion and set aside. Peel garlic.
2. Transfer tomatillos, jalapenos, garlic, oregano, cilantro and chicken brother to blender. Pulse until slightly chunky salsa forms.
3. Pour salsa into a large saucepan. Add chopped onion, pork and frozen corn. Bring to a boil and simmer for 10 minutes. Serve with optional additions listed above.

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