Bright & Lively: Chicken Tomatillo Chile

The first time I tasted tomatillos, I was struck by their tangy, citrusy brightness. Their unique flavor instantly stood out and left me wanting to incorporate them into my cooking. Over time, that initial impression grew into a deep appreciation, inspiring me to create this chili verde recipe that highlights their vibrant essence.

Jump to Chicken Tomatilo Chlle Recipe

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These small, green fruits, often mistaken for unripe tomatoes, stand out for their zesty and refreshing taste. Their vibrant acidity brings a lively kick to salsas, brightens sauces, and deepens stews. In my quest for a fresh and unique take on chili, I wanted to let tomatillos shine, pairing their distinctive tang with tender ground chicken, roasted peppers, and a blend of warm spices.

The process of making this chili verde involves slow-cooking the ingredients to allow the flavors to meld beautifully, creating a rich and satisfying meal that is perfect for gatherings or a cozy night in. Each spoonful is a testament to the versatility of tomatillos and their ability to shine in a dish that is both hearty and refreshing. The result is a lighter, more invigorating chili that’s now my children’s favorite, surpassing even traditional red chili in our household.

Perfect for weeknights, this chili comes together in less than two hours and—bonus—leans on the healthier side. With black kale, white beans, and a bright finish of lime and cilantro, it’s a deliciously nourishing meal that doesn’t skimp on flavor. Plus, the mix-and-match toppings let everyone customize their bowl, making it a crowd-pleaser for family dinners or casual gatherings.

Whether you’re a big tomatillo fan like me or simply looking for a fresh spin on chili night, this dish is a tribute to all the things I love about Southwestern-inspired cooking. Served alongside a chilled glass of crisp Verdejo, it’s a meal that brings together bold flavors, vibrant ingredients, and a touch of summer in every spoonful. Jump to Recipe

What are Tomatillos?

Tomatillos have a long history, tracing back thousands of years to ancient Mexico and Central America. These vibrant green fruits, encased in their delicate papery husks, were cultivated by the Aztecs, who referred to them as “miltomates.” Tomatillos were a dietary staple for many indigenous peoples, playing a key role in their traditional cuisine and agricultural practices. Over time, they became integral to a variety of classic Mexican dishes, from tangy green salsas to rich mole verde and hearty stews. Their natural tartness and refreshing acidity made them a versatile ingredient, often paired with chiles, onions, and herbs to create bright, complex flavors that defined the region’s culinary identity.

As Spanish colonists arrived in the New World, they took note of this unique fruit and brought it back to Europe, where it intrigued chefs and gardeners alike. Although tomatillos never became as widely cultivated in Europe as in their native land, their reputation as a key ingredient in Mexican and Central American cuisine grew. Over the centuries, tomatillos spread throughout Latin America and eventually into North American kitchens, where they gained popularity in Southwestern and Tex-Mex cooking. Today, they remain a fundamental element in Mexican cuisine, celebrated for their ability to balance the heat of chiles, enhance the brightness of lime, and provide a vibrant contrast to rich meats and creamy cheeses. Their journey from the fields of ancient Mesoamerica to tables around the world underscores their enduring appeal and versatility.

Mesoamerica refers to a region and cultural area in the Americas that extends roughly from central Mexico through parts of Central America, including modern-day Guatemala, Belize, El Salvador, and parts of Honduras and Nicaragua. Historically, it’s defined as the territory where a number of complex and interconnected pre-Columbian civilizations thrived, such as the Olmec, Maya, Zapotec, Teotihuacan, Mixtec, and Aztec societies. These civilizations shared many cultural traits, including agricultural practices, religious beliefs, monumental architecture, calendar systems, and forms of writing.

Mesoamerica’s influence was far-reaching, with its advanced agricultural techniques (like the cultivation of maize, beans, squash, and, of course, tomatillos) and sophisticated trade networks shaping the region’s development long before European contact. The term itself comes from the Greek “meso,” meaning “middle” or “in between,” signifying its position as a cultural bridge between North and South America.

Kat's Chicken Tomatillo Chile

Ingredients:

• 2 lbs. ground chicken or turkey (900 kg)

• 2 lbs. tomatillos, husks removed and quartered (900 kg)

• 2 poblano peppers, halved and seeded

• 2 jalapeño peppers, halved and seeded

• 5 cloves garlic, minced

• 1 large onion, diced

• 2 15.5-oz. cans white beans, drained and rinsed (880 g)

• 2 cups low-sodium chicken stock (275 ml)

• 1 small bunch black kale (Lacinato kale), chopped

• 1 lime, zested and juiced

• 1 tsp. salt

• ½ tsp. black pepper

• 1 Tbs. ground coriander

• ½ Tbs. dried oregano

• ½ Tbs. ground cumin

• 1 cup dry white wine (235 ml)

• ½ bunch cilantro, chopped

Instructions:

• Preheat your oven to 425°F. Place the tomatillos, poblano peppers, and jalapeño peppers on a baking sheet. Roast for about 30 minutes, or until they start to char slightly. (Tip: Wear gloves when handling the peppers to avoid irritation.)

• Meanwhile, heat a drizzle of oil in a large saucepan (at least 3 ½ quarts) over medium heat. Add the onion and garlic, sautéing until softened and fragrant.

• Add the ground chicken (or turkey) to the pot and cook until fully browned.

• Once the tomatillos and peppers are roasted, transfer them to a blender or food processor and purée until smooth. Pour the purée into the pot with the chicken and onions.

• Stir in the white beans, chicken stock, kale, lime zest and juice, salt, pepper, coriander, oregano, cumin, and white wine. Simmer gently for about 30–45 minutes, allowing the flavors to meld beautifully.

• Just before serving, stir in the chopped cilantro for a fresh, herbaceous finish.

• Serve with grated white cheddar or Monterey Jack cheese, avocado slices, lime wedges, additional cilantro, sour cream, chopped jalapeños, or sliced scallions.

• Pair with a chilled glass of crisp Verdejo to complement the bright flavors of the dish.

Wine Pairing:

Martinsancho Verdejo from Rueda is an excellent match for this chili verde. The wine’s crisp acidity and bright citrus notes complement the tangy tomatillos beautifully, creating a lively interplay of flavors. Verdejo’s subtle minerality and hints of green apple and herbs provide a refreshing contrast to the chili’s roasted poblano peppers and spice, enhancing the overall balance of the dish. Its smooth texture and elegant finish offer a clean, uplifting counterpoint to the hearty, savory nature of the chili, making each bite feel vibrant and satisfying. This pairing highlights how a fresh, nuanced white wine can bring out the best in a flavorful, slightly spicy meal.

Verdejo is a versatile Spanish grape varietal that shines in both casual and sophisticated settings. Its crisp, citrusy profile pairs beautifully with fish, shellfish, olives, cheeses, and grilled or roasted chicken. At the same time, its soft texture and refreshing acidity make it perfect for enjoying on its own. Often compared to Sauvignon Blanc for its brightness, Verdejo stands out for its subtle roundness and mineral undertones. Among the many excellent Verdejos available, the one that led the resurgence of this grape remains a benchmark, offering a pure and authentic expression of this beloved Spanish white wine.

History of Martinsancho Verdejo and Rueda:

Martinsancho, located in the heart of the Rueda region in Spain’s Castilla y León, is widely regarded as a benchmark for Verdejo. The winery’s story is intertwined with the remarkable legacy of its founder, Angel Rodríguez, a figure credited with saving the Verdejo grape from near extinction. By the early 1970s, Verdejo—a native variety of the region—was at risk of disappearing as many growers shifted to higher-yielding, more commercially viable grapes. Rodríguez, however, remained unwavering in his commitment to Verdejo. His historic vineyard, Martinsancho, contained ancient ungrafted vines planted on sandy soils that had protected them from phylloxera. Recognizing their unique value, Rodríguez refused to uproot these old vines, instead choosing to preserve them as a living testament to Verdejo’s heritage.

In 2018, I had the incredible opportunity to visit the Martinsancho estate in Rueda. Standing among the ancient vines was a truly humbling experience—they’re gnarled, weathered, and rooted deep in the sandy soils that have sustained them for centuries. Some of these vines are over 200 years old, a living testament to the estate’s rich history and the steadfast dedication that has preserved them through generations. Witnessing these old vines firsthand gave me an even greater appreciation for the craftsmanship and care that goes into every bottle of Martinsancho Verdejo. It’s a wine that doesn’t just tell a story; it embodies one.

Rodríguez’s dedication not only preserved a piece of viticultural history but also revitalized Rueda’s winemaking identity. He became a tireless advocate for Verdejo, demonstrating the grape’s potential through wines that showcased its aromatic intensity, bright acidity, and mineral complexity. The success of Martinsancho inspired other producers in Rueda to rediscover and cultivate Verdejo, eventually positioning it as the flagship variety of the region. Today, Martinsancho’s wines continue to honor Angel Rodríguez’s vision, offering a pure and authentic expression of Verdejo that reflects the vineyard’s ancient vines and the unique terroir of Rueda. His pioneering efforts have ensured that both the grape and the winery remain enduring symbols of Spanish winemaking excellence.