Chorizo and tomatillo chili with coconut and lime
Paleo, Gluten Free, Dairy Free, Soy Free
Traditional chilis can take hours to cook, but this one delivers a surprising range of flavors in about 30 minutes. We particularly like the finishing touch of coconut milk, fresh lime, and the crunchy sprinkling of nutty, toasted pepitas (pumpkin seeds).
- ¼ cup pumpkin seeds
- 1 yellow onion
- 1-2 poblano peppers
- 1 dried ancho chile
- 1 lime
- Chili spice blend (ancho chile powder - dried oregano - garlic powder)
- 1 teaspoon maple syrup
- ¼ cup coconut milk
Toast the pumpkin seeds and cook the chorizo
While the chorizo cooks, prepare the vegetables.
Prep the vegetables
- Peel and chop the onion.
- Chop the poblano pepper, discard the stem and seeds.
- Pull the stem off the ancho chile, shake out the seeds, and rip the chile into 3 or 4 pieces. Rinse your hands afterwards.
- Husk and chop the tomatillos.
- Cut the lime into wedges.
Cook the chili
Add the tomatillos and cook until they begin to soften, about 3 minutes. Add the chorizo and 2 cups of water. Bring to a boil, reduce to a simmer, and cook until the liquid has reduced by a quarter of its volume and the tomatillos and ancho chile have broken down, 8 to 10 minutes. Stir in the maple syrup. Season with salt and pepper.