Spicy chorizo and tomatillo chili with coconut and lime
½ pound fresh loose chorizo
1 yellow onion
1 or 2 poblano chiles
1 ancho chile
1 pound tomatillos
Chorizo chili spice blend (ancho chile powder – granulated garlic – dried oregano)
1 teaspoon pure maple syrup
¼ cup coconut milk
¼ cup roasted pumpkin seeds
Cook the chorizo
Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
In a medium sauce pot over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the chorizo and cook, stirring to break up the meat, until browned and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pot. While the chorizo cooks, prepare the remaining ingredients.
Prep the remaining chili ingredients
Peel and coarsely chop the yellow onion.
Remove the stem, ribs, and seeds from the poblanos; coarsely chop the poblanos. Wash your hands after handling.
Remove the stem from the ancho, shake out the seeds, and tear the ancho into 3 or 4 pieces.
Remove the husks from the tomatillos; rinse, pat dry, and coarsely chop the fruit.
Cut the lime into wedges.
Cook the onion and chiles
In the same pot used for the chorizo, over medium-high heat, add the onion, poblanos, ancho, and chili spice blend. Season with salt and cook, stirring occasionally, until the onion begins to soften and brown, 4 to 5 minutes.
Finish the chili
Add the tomatillos and cook over medium-high heat, stirring occasionally, until they begin to soften, 2 to 3 minutes. Add the chorizo and 2 cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the tomatillos and ancho are completely soft and the chili has thickened, 8 to 10 minutes. Stir in the maple syrup and season to taste with salt and pepper.
Transfer the chili to individual bowls and garnish with the coconut milk and pumpkin seeds. Serve the lime wedges on the side.