If you haven’t gotten your fresh-roasted chiles yet, but still crave the flavor, try this easy recipe. Start to finish: 40 minutes. Servings: 6.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chile powder (more or less to taste)
1/2 teaspoon oregano
5 sweet Italian precooked chicken sausages (12-ounce package), cut into small chunks
1 1/2 pounds ground chicken or turkey
5 medium tomatillos, husks removed, washed and diced
2 tablespoons pickled jalapeño pepper slices, diced
2 cups chicken broth
Half of a 12-ounce bottle pale ale beer
14-ounce can navy or other white beans, drained
5-ounce package baby spinach leaves
Juice from 1 lime
1/2 cup chopped fresh cilantro
Salt and freshly ground black pepper, to taste
Directions
In a large stockpot, heat oil over medium-high heat. Add onion, garlic, cumin, smoked paprika, chile powder and oregano.
Sauté until onion is just tender, about 3-4 minutes.
Add sausage and ground chicken. Sauté another 10 minutes, or until sausage and chicken begin to brown. Add tomatillos, jalapeños and half of the beer. Drink the other half.
Bring to a simmer and cook until the beer has mostly reduced, about 2 minutes.
Add the broth and beans and return to a simmer. Cook 10 minutes, stirring occasionally. After 5 minutes of simmering, add the spinach and stir until wilted.
Remove the chile from the heat and stir in the lime juice and cilantro. Season with salt and pepper.
