MANI

A chili with a Mexican flair that you can spice up or down according to your taste.

DifficultyBeginner

A chili with a Mexican flair that you can spice up or down according to your taste.

Yields23 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 ½ pound fresh loose chorizo (contains pork and spices)
 1 yellow onion
 1 pound tomatillos
 1 or 2 poblanos (optional)
 1 ancho chile (optional)
 Chili spice blend (ancho chile powder - granulated garlic - dried oregano)
 1 teaspoon pure maple syrup
 ¼ cup roasted pumpkin seeds
 ¼ cup coconut milk for garnish
 1 lime for garnish

1

Cook the chorizo in a medium sauce pot over medium heat. Season with salt, and cook, stirring to break up the meat, until browned and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pot.

2
3

While the chorizo cooks, prepare the remaining ingredients: Peel and coarsely chop the yellow onion. Remove the husks from the tomatillos; rinse the fruit, pat dry, then coarsely chop. Cut the lime into wedges for garnish. Remove the poblano stems, ribs, and seeds; coarsely chop the poblanos. Wash your hands after handling. If using the ancho, remove the stem and shake out the seeds; tear the ancho into 3 or 4 pieces.

4
5

Cook the chili in the same pot used for the chorizo. Over medium-high heat, add the onion, chili spice blend, and as much of the poblanos and ancho as you like. Season with salt and cook, stirring occasionally, until the onion begins to soften and brown, 4 to 5 minutes. Add the tomatillos and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes.

6
7

Add the chorizo and 2 cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the tomatillos and ancho are completely soft and the chili has thickened, 8 to 10 minutes. Stir in the maple syrup and season to taste with salt and pepper.

8
9

Transfer the chili to individual bowls and garnish with the coconut milk and pumpkin seeds. Serve with the lime wedges.

Credit:  Sunbasket
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Ingredients

 ½ pound fresh loose chorizo (contains pork and spices)
 1 yellow onion
 1 pound tomatillos
 1 or 2 poblanos (optional)
 1 ancho chile (optional)
 Chili spice blend (ancho chile powder - granulated garlic - dried oregano)
 1 teaspoon pure maple syrup
 ¼ cup roasted pumpkin seeds
 ¼ cup coconut milk for garnish
 1 lime for garnish

Directions

1

Cook the chorizo in a medium sauce pot over medium heat. Season with salt, and cook, stirring to break up the meat, until browned and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pot.

2
3

While the chorizo cooks, prepare the remaining ingredients: Peel and coarsely chop the yellow onion. Remove the husks from the tomatillos; rinse the fruit, pat dry, then coarsely chop. Cut the lime into wedges for garnish. Remove the poblano stems, ribs, and seeds; coarsely chop the poblanos. Wash your hands after handling. If using the ancho, remove the stem and shake out the seeds; tear the ancho into 3 or 4 pieces.

4
5

Cook the chili in the same pot used for the chorizo. Over medium-high heat, add the onion, chili spice blend, and as much of the poblanos and ancho as you like. Season with salt and cook, stirring occasionally, until the onion begins to soften and brown, 4 to 5 minutes. Add the tomatillos and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes.

6
7

Add the chorizo and 2 cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the tomatillos and ancho are completely soft and the chili has thickened, 8 to 10 minutes. Stir in the maple syrup and season to taste with salt and pepper.

8
9

Transfer the chili to individual bowls and garnish with the coconut milk and pumpkin seeds. Serve with the lime wedges.

Chorizo and Tomatillo Chili
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