Traditionally, a green chili is served with pork, but in this recipe, portobello mushrooms provide the meatiness and an additional layer of flavour.
Tomatillos are little green tomatoes wrapped in a brown paper layer. Take the brown layer off and rinse the tomatillos to remove the stickiness.
2 medium onions, diced
2 lbs (1 kg) tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded, and finely chopped
4 garlic cloves, finely chopped or grated
2 tsp (10 mL) ground cumin
4 Tbsp (60 mL) extra-virgin olive oil
8 portobello mushrooms, diced
1 cup (250 mL) low-sodium chicken stock
2 cups (500 mL) cooked navy beans
Juice of 1 lime
1 large green pepper, cored, seeded, and chopped finely for garnish
Preheat the oven to 400 F (200 C).
In large bowl toss onions, tomatillos, jalapenos, garlic, and cumin with 2 Tbsp (30 mL) oil and spread on baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring a few times during roasting.
Meanwhile, in large skillet, heat remaining oil over medium-high heat and sauté mushrooms until golden on all sides. Reserve.
Pour tomatillo mixture into Dutch oven and, using potato masher or back of wooden spoon, press down on tomatillos to release juices. It will look thick and soupy. Add chicken stock, beans, lime juice, and mushrooms. Cook over medium heat for 15 minutes or until heated through.
Each serving contains:
219 calories; 9 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 29 g carbohydrates; 9 g fibre; 53 mg sodium
source: “Chili“, alive #351, January 2011