Well, the gardening season is all but done here but there are still a few things trying to hang on that I thought should not go to waste – some peppers (sweet and hot) and a few fool-hardy tomatoes. I also smoked a bunch of boneless chicken breasts today to put in the freezer for mid-winter meals that might remind me of summer when the snow drifts are up to my hips.
Tonight’s supper was a mash-up of some of that chicken and the refugees from the garden.
Smoked Chicken Green Tomato Green Chili Chili
6 medium-sized green, unripe, tomatoes, cored (I used 2 Mr. Stripey, 2 Green Zebra, 1 Ana’s Russian and 1 Black Krim but almost any variety will do)
10 green chilis (I used 4 small Poblano, 3 Anaheim type, 2 Jalapeno type and one small bell pepper. Adjust number of peppers to suit your taste and what’s available)
2 medium yellow onion,peeled and roughly chopped
2 large cloves garlic, peeled, roughly chopped
1/2 C. chopped cilantro
1/4 C. chopped parsley
1 T. ground cumin
1 T. oregano
1 t. Sriracha hot sauce (more or less to taste)
Salt and black pepper, to taste
2 C. cooked pinto beans (drained if you use canned beans)
2 smoked chicken breasts, cut into bite-sized chunks
Roast the tomatoes and peppers on a grill until well colored and the pepper skins are blackened and blistered. Set aside to cool under a tea towel. When cool enough to handle, peel, core and seed the peppers. Cut the tomatoes into smaller chucks. Process onions and garlic to a rough puree. Set aside. Process the tomatoes, peppers, cilantro and parsley into a rough puree.
Heat 1/4 olive oil in a large sauce pan and saute the onion and garlic mix for several minutes, until softened. Add the tomato, pepper, cilantro and parsley, cumin, oregano, Sriracha, salt and pepper and simmer for 20 minutes.
Add beans and chicken, simmer until heated through.
I like to serve this with a little grated cheese and buttered saltine crackers but a little diced white onion would be in order too.