South Beach Diet Tomatillo White Chili Recipes

Steps:

• In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
• Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.

Steps:

• Season the cut chicken breast with the salt and 1/2 of the ground cumin seed.
• Brown the onion in olive oil in a large, heavy bottomed stock pot.
• Add the chicken and cook until nearly done.
• Add the garlic, oregano & jalapeno and cook another 5 minutes or so.
• Add the tomatoes and cook until they begin to break apart, about 10 minutes.
• Add the chicken broth, salsa verde (tomatillo sauce), green pepper, celery & jicama (if available). Stir well.
• Add the canellini (or garbanzo) beans & hominy and stir gently to mix well.
• Check for seasonings, adding more ground cumin, salt or jalapeno to your taste.
• Bring to a gentle boil then simmer on low for 1 1/2 hours until done.
• The jicama will stay crunchy, adding a bit of texture to the soup.
• Top with low fat cheddar or mexican cheese blend if desired.
• Excellent if served with cheese quesadillas.
• Enjoy!

Steps:

• Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to one side. Put the poblanos and jalapenos on the other side of the baking sheet. Broil, turning the vegetables occasionally, until charred, about 10 minutes. Transfer the tomatillos and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate; set aside 10 minutes. Pull the skins off the tomatoes, then core and chop them along with the tomatillos. Peel, seed and chop the peppers; set all the vegetables aside.
• Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in a large bowl. Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, add the pork to the pot and cook, turning, until browned, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil, the onion and garlic to the pot; cook, stirring, until softened, about 3 minutes. Sprinkle in the cornmeal and cook, stirring, until lightly toasted, about 1 minute. Add the broiled tomatillos, tomatoes and peppers. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the broth and pork and any collected juices, then bring to a simmer.
• Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours. Uncover, season generously with salt and continue simmering, stirring occasionally, until the liquid reduces slightly, about 30 more minutes. Remove from the heat and let stand about 10 minutes; spoon off any excess fat from the top. Season the chili with salt and pepper and serve with toppings.

Steps:

• Brown beef and diced onion. Drain off grease. Add other ingredients and bring to a boil. Turn down the heat and simmer for at least 15 min. Can also make in crockpot on low for hours.