by Sarah Steimer
- 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 (taste the same as sour cream, I swear)
Serves 6. I cut mine in half and we still were eating it for a few days.
Recipe adapted from: Everyday Food