Tomatillo Green Chili Recipe

Why Tomatillo Green Chili?

My family just loves White Chicken Chili which is packed with Tomatillos, so we attempted to grow Tomatillos in the garden this year. Early on I wasn’t sure if they were going to fruit. You can read about that in my August Tomatillo article at My five plants actually performed far better than I expected and I began to hear stories from other gardeners who ended up with more Tomatillos than they knew what to do with. Though I planned to freeze some of them, it became obvious that I was going to have enough Tomatillos to experiment with some new recipes. So to answer that question “Why Tomatillo Green Chili?”, because we had so many Tomatillos! Tomatillo Green Chili has now become one of my favorite recipes and it’s super easy to make.

1 can of chicken broth
1 tbl olive oil
1 chopped onion
2 cloves of chopped garlic
1 cup of chopped Jalapenos (mostly deseeded)
2 cups of chopped Tomatillos
1 tbl flour
1 tsp cornstarch
1 tbl cumin
1 tsp salt
1/4 tsp pepper

Brown the chopped onion in olive oil. Add flour and stir. Gradually add chicken broth followed by JalapeƱos and Tomatillos. Season with cumin, salt and pepper. Simmer for 20 minutes. Add cornstarch to thicken. Simmer about 5 minutes. Add garlic and simmer a few more minutes. Enjoy.