After making this nut-free Kabocha Squash Paleo Pie I had a little bit of squash leftover. I decided the best way to use it was to make this quick paleo chili.
What Are Tomatillos?
If you’re not familiar with tomatillos, let me help you with that. :)
Tomatillos look like small, shiny, green or yellow-green tomatoes wrapped in paper husks. The inside is white and is meatier than tomatoes.
They’re typically most plentiful throughout the summer but they tend to be available year round. If you can’t find tomatillos in the fresh fruit and vegetable section of your local grocer, you can definitely find them in Mexican or ethnic markets.
When you’re selecting your tomatillos, choose ones that are firm, that also fill their husks.
Avoid any that have been removed from the husk.
When you bring them home, store them loose in the refrigerator, unwashed and unhusked. They will keep for several weeks that way.
Our Next Cookbook!
We’ve hinted at it here and there, but I’ve been secretly working with my friend Ana to create over 100 authentic Mexican paleo recipes for our next paleo cookbook!
By combining Ana’s knowledge of traditional Mexican cuisine with my experience in the kitchen, we’re really excited to share all the recipes with you soon.
After making some green sauce with the tomatillos during our recipe testing, I had a few leftover. That’s when I decided to give them a go in this chili.