Kripalu Recipe: Green Chili

Prepare this green chili stew with green chilies, poblanos, potatoes, tomatillos, and onion seasoned with cumin, garlic, jalapeños, and cilantro for a hearty meal to enjoy.

4 tablespoons olive oil
1 cup Spanish onion, medium diced
1 pound tomatillos, husk and wash
1  12 ounce can green chilies
4 each garlic cloves, minced
2 tablespoons jalapeños, minced
2 teaspoons ground cumin
2 tablespoons cilantro, chopped
1 cup poblano peppers, medium diced
2 cups sweet potatoes, diced largely
1 pound chicken boneless thighs or chicken breast  (optional)              

Precook and cut into small chunks 1-2 cups vegetable or chicken stock.


Preheat oven to 350 degrees. On oiled sheet trays place tomatillos and diced sweet potatoes (separate trays). Roast tomatillos until soft. When tomatillos cool, place in food processor or blender and pulse until it looks like a rough puree. Roast sweet potatoes until they start to turn slightly brown. Remove from oven and set aside.

Heat olive oil in a medium or large sized pot. When oil gets hot, add onions, garlic, jalapeños, and poblano peppers. Sauté until the vegetables start to soften, add cumin, green chilies, and tomatillos. Allow to simmer for 10 minutes. Then add the sweet potatoes and chicken. Add your choice of stock if it seems too thick or dry. Allow to simmer for another 10 minutes then add cilantro.

Steve Sherman, longtime Kripalu employee, brings his culinary creativity to Kripalu from some of the finest restaurant kitchens in the Northeast, and the results are as healthy as they are delicious.

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