Green Chili with Tomatillos and Poblanos

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

Heat Scale
Submit Recipe


3 pounds tomatillos, husks removed, washed and cut into quarters
2 pounds ground beef (or pork shoulder cut into pieces – whatever you’d like)
1 large white onion, diced
2 poblano peppers, diced
3 jalapenos, diced
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons dried or fresh cilantro
2 cans chickpeas, drained and rinsed
salt and pepper


In a food processor or blender, puree the tomatillos until smooth.

In a medium skillet, cook the ground meat and drain. Add onions to the pan and saute until translucent. Add the meat and onions to a slow cooker, along with the peppers, cumin, garlic, cilantro and chickpeas.

Cook on low for about 2 hours. Serve with tortilla chips and a dollop of plain yogurt or sour cream.

Serves 6.