Green Chili Chicken Bowl

Green Chili Chicken Bowl

2 pounds medium tomatillos
4 large Anaheim peppers
8 medium garlic cloves, peeled
2 tablespoons extra virgin olive oil
salt and pepper
½ cup loosely packed cilantro
1 ½ teaspoons ground cumin
½ cup stock (chicken or vegetable)
3 cups diced or shredded cooked chicken
2 cans (15.5 ounce) cannellini beans, drained (or about 3 cups cooked beans)
¼ cup Serrano Ginger Lemongrass sauce
Optional toppings: Cheese, cilantro, lime wedges, and sour cream
Serve with: Tortilla chips or corn tortillas



  1. Preheat broiler.
  2. Soak the tomatillos in cold water. Pull off the outer paper, and rinse. Cut in half. Pop the tops off the peppers. Cut them in half, by length, and remove the seeds.
  3. Place tomatillos, Anaheim peppers, garlic cloves on a parchment lined, rimmed baking sheet. Drizzle with olive oil, season with salt and pepper.
  4. Place baking sheet onto the highest oven rack, broil for 10 minutes, until tomatillos and peppers char.
  5. In a food processor, working in batches, blend roasted ingredients and their juices, cilantro, lime juice, cumin, and stock. Season with salt and pepper. Blend the ingredients, until well combined.
  6. In a large pot, over medium heat, add contents of the food processor, chicken, beans, and Serrano Ginger Lemongrass hot sauce. Heat and stir for 5-10 minutes, until warm and bubbling. Taste, season with salt and pepper, as needed.
  7. Serve in a bowl with tortilla chips on the side and your fave toppings.
If you would like to make a vegetarian version replace the chicken with 2 cans of drained chickpeas or 3 cups of cooked cubed potatoes.