Tomatilla Green Chilli
Mom's Tomatillo Green Chili Recipe
"This is a very delicious meal. It is very easy to prepare and your guests or family will love it. You might want to make a double batch. The leftovers tomorrow are delicious....."
This is the best green chili that I have ever had! I used to think that people who ate a bowl of this stuff with just tortillas were kind of weird, but I could do that easily with this delicious concoction.
Thanks for a yummy recipe, Mom. It was almost like going home for dinner.
What You'll Need :
- 1/2 pound pork, chopped
- 1 tablespoon cooking oil
- 7 tomatillos husked, washed, and chopped
- 1 can tomatoes, chopped
- 1 can chicken broth
- 2 cloves garlic, smashed and chopped
- 1 tablespoon celery, finely chopped
- 4 oz green chiles, diced (one small can)
- 3/4 cup shredded cheddar cheese
- 2 cups shredded lettuce
- 4 flour tortillas
- 1 cup rice (jasmine)
- 1/2 ts chili powder
- 2 cups water
- 1 tablespoon butter
- 1/2 Ts salt
What To Do :
- Quickly brown pork in hot oil.
- Add 1 can chicken broth, the tomatillas, tomatoes, garlic and celery.
- Bring to boil then turn down, cover and simmer for about 40 minutes.
- Add the chopped chilies and continue simmering for another 20 minutes.
- Since the rice takes about 20 minutes to cook you should begin it now. Rice:
- 1 cup jasmine rice
- 1/2 tsp chili powder
- 2 cups water
- 1 Tbspn butter
- 1/4 tspn salt
- Place 2 cups of cold water in a sauce pan. Add 1 cup of jasmine
rice, 1Tbspn butter and 1/4 tspn salt. - Bring to a boil, reduce heat to simmer, place lid on pan and
simmer for about 20 minutes. - This is nice unsticky rice.
- Warm tortillas and roll up.
- To serve: Place 1/2-3/4 cup rice on plate, spoon green chili sauce over rice, sprinkle with shredded lettuce and cheese. Place a tortilla on the side.