A low-carb green chili recipe that fits into most any diet. It’s gluten free, grain free, dairy free, and delicious!
2 tablespoons olive oil
1 large onion, peeled and chopped
6 cloves garlic, peeled and minced
4 poblano peppers, seeded and chopped
2 jalapeno peppers, seeded and chopped
1 pound tomatillos
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano
1 teaspoon salt
1 bay leaf
2 1/2 pounds boneless chicken (breasts, thighs, or both)
4 cups chicken broth
1/2 cup chopped cilantro
Possible garnishes: cilantro, avocado, lime
Peel and wash the tomatillos so they are not sticky. Remove the stems as well. Then cut the tomatillos into quarters. Peel and chop the remaining vegetables.
Put a large 6-quart stock pot over medium heat. Add the oil, onions, garlic, and chopped peppers. Sauté for 5-8 minutes.
Add the cut the tomatillos. Then add the whole raw chicken pieces to the pot. Add all spices and seasonings. Add the broth. Stir and push the chicken pieces to the bottom of the pot.
Simmer the chili for 25-30 minutes, until the largest piece of chicken is cooked through. Use tongs to move the chicken pieces to a cutting board.
Remove the bay leaf. Then use an immersion blender to puree the vegetables and broth base. It doesn’t have to be totally smooth, but the chunks of tomatillos should be blended in.
Shred the chicken. Then stir the chicken back into the chili.
Taste, then salt and pepper to taste. Stir in the chopped cilantro. Serve warm as-is, or with lime wedges and sliced avocado.