Chili verde stew with roasted tomatillos and chicken
This hearty chili verde-inspired stew combines tart tomatillos with silky potatoes, mild poblano pepper and juicy shredded chicken that picks up the flavor of cumin and coriander through a quick and easy simmer.
- 6 to 8 tomatillos
- 8 ounces boneless skinless chicken breasts
- 1 yellow onion
- 1 clove elephant garlic
- 1 poblano pepper
- 3 scallions
- 6 ounces yellow finn potatoes
- ¾ teaspoon Mexican spice mix
- 8 ounces chicken stock
- Small bunch cilantro
- 1 lime
- 2 tablespoons greek yogurt
Roast chicken, tomatillos
*Deseed and dice poblano pepper.
*Cut off root from scallions and thinly slice from white end to green tops. Keep green tops aside for garnish.
*Rinse and thinly slice potatoes.