Chicken Chili Verde
I am perhaps at my happiest on a breezy spring afternoon, windows open in the kitchen, music playing in the background, trying out a new recipe. S usually works in the study...we have our own sub-worlds within our joint world. Every now and then we check in with each other, but otherwise we're content to have some time to ourselves after a busy week.
This is the first time I've cooked with tomatillos, and they are such bright, cheerful little fruits. The salsa verde is surprisingly easy to make, with just a few tomatillos, onion, and a few spices. This chili recipe is quick to put together and needs just a few hours in the slow cooker. If you're in a hurry, you can use store-bought salsa verde instead of homemade. You can dial the heat up or down in this recipe, for instance, by omitting the jalapeño seeds. Just be careful to wear gloves while cutting all spicy peppers - and wash your hands thoroughly before touching your eyes and face!
Chicken Chili Verde
1 lb chicken thighs
1 medium onion, chopped
1 can (4 oz) chopped green chiles
3 jalapeño peppers, diced
1 cup hominy (you could also use navy beans - I just prefer hominy)
1 1/2 cups salsa verde (store bought, or see recipe below)
1. Place chicken thighs along the bottom of a slow cooker
2. Add onion, green chiles, jalapeño, hominy, and salsa verde
3. Cook on low heat for 4 hours. Remove chicken from slow cooker and shred. Return to pot and gently stir to combine
4. Serve topped with shredded monterey jack cheese, sour cream, and cilantro, if desired
*Salsa Verde Recipe
1 lb tomatillos, husked (pick fruits with firmly attached husks and a bright green skin; also wash the fruits after removing husks to get rid of the waxy residue)
1/2 cup chopped onion
1 tsp minced garlic
1 serrano chili pepper, minced
1 tbsp oregano
1/2 tsp cumin
2 cups water
1. Combine all ingredients in a medium saucepan; bring to a boil
2. Simmer on low heat until the tomatillos are soft, for 10-15 minutes
3. Strain mixture using a slotted spoon. Puree the solid ingredients until smooth.
*This salsa verde recipe makes roughly 2 cups of salsa verde, so you'll have some leftover after preparing the chili.
Does anyone have suggestions for what to do with extra salsa verde? Or hominy? Leave a suggestion below - thanks!