Green Chili

So let's see if I can remember how I made this; I think it was more than a week ago. I chopped up onions, cubanelle peppers and tomatillos and cooked them in olive oil until they were starting to get soft. I had never made a chili with tomatillos before, so I just treated them like regular tomatoes. Then I mixed in a lot of cumin, a little bit of ancho chile powder (I wanted August to eat some so I didn't want it too hot; ancho's pretty mild), salt, pepper and oregano. Cooked that a little, then added the shredded dark meat from the rotisserie chicken, some white beans and some chicken stock that I made from the chicken carcass (I was always really skeptical about making stock but it really is as easy as you always hear; I just covered the carcass with water and added a bay leaf and chunks of carrot and onion, which was what I had, then seasoned it at the end).

It was a big hit with Todd and August. I don't know if it was the peppers or the tomatillos that gave the chili a fresher taste than my usual chili.