Easy Chile Verde

Here's a recipe for a delicious standard-style Green Chili that I love over rice with a little cheese and sour cream. It's a little tangy with a great texture because of the pureed tomatillos, and just enough heat from the chiles. This is a recipe I adapted from Rachel Ray. I cook it longer than what she originally called for; and I also made a few other changes.


Easy Chile Verde
6 servings

Ingredients

* 3 large poblano peppers
* 2 tablespoons extra-virgin olive oil
* 2 pounds ground chicken or ground turkey
* 1 onion, chopped
* 1 jalapeno, seeded and finely chopped
* 1 cloves garlic, finely chopped
* 12 large or 16 medium to small tomatillos, peeled, rinsed and halved
* 1/4 cup cilantro, a handful
* 2 cups chicken stock
* 1 tablespoon honey
* Salt and pepper

Directions

Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle.

While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 30 minutes.

When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Simmer until thick, at least 10 minutes up to an hour on low heat.

Serve over rice, or tortillas, with cheese and sour cream.

(Make a 'bake' out of it: Pour chili into greased casserole. Cover with crushed tortilla chips and then cheese. Place under the broiler until browned and bubbly. Top with sour cream and serve.)