2 Chefs Tomatillo Chicken Chili

Tomatillo Chicken Chili Recipe

Tomatillo Chicken Chili Recipe

Tomatillo Chicken Chili is so delicious. And this chili is like if pozole and chili Verde made a hipster baby. It’s light but hearty, it’s spicy but tangy, and it’s limey and refreshing but has a rich depth from warm spices.

In the winter, we love spicy pozole, but with Austin’s crazy-hot, humid summers, we needed something lighter.

We created this recipe that retains the best of pozole, the rich broth, chewy hominy, and fresh herbs, but instead of needing a nap after you eat, you can don a swimsuit and float the river without feeling weighed down.


  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 2 green bell peppers, medium diced
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • ½ teaspoon dried oregano
  • 2 teaspoons cumin
  • ⅛ teaspoon ground clove
  • ¼ teaspoon cinnamon
  • 4 cups chicken stock
  • 1 pound tomatillos, oven roasted and puréed
  • 1 poblano, broiled until charred, then peeled, seeded, and finely
  • diced
  • One 25-ounce can of hominy, drained
  • 4 bay leaves
  • 1 lime, zested and one-half juiced
  • 1 pound chicken breast, cooked and shredded
  • 1 tablespoon fresh cilantro
  • 1 tablespoon fresh oregano
  • Garnish: Mexican crema or sour cream


Place a pot over medium-high heat. Add the olive oil and onion and sauté for 3 minutes.

Add the bell pepper, garlic, salt, dried oregano, cumin, clove, and cinnamon, and sauté for an additional 3 minutes.

Add the chicken stock, tomatillo purée, roasted poblano, hominy, bay leaves, lime zest, and juice from half of the lime.

Bring the chili back to a boil and then lower it to a simmer. Let simmer for 40 minutes.

Add in the shredded chicken, cilantro, and fresh oregano and simmer for an additional 10 minutes.

When ready to serve, garnish with Mexican cream or sour cream.


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