GREEN CHICKEN CHILI RECIPE

INGREDIENTS

FOR THE VERDE SAUCE

• 2 pounds tomatillos husked and roughly chopped
• 1 pound roasted green peppers chopped (use Hatch chilies, poblanos, or a mix – canned is OK)
• 2-3 jalapeno peppers chopped (optional, for spicy – use serranos for hotter)

FOR THE GREEN CHICKEN CHILI

• 2 tablespoons vegetable oil
• 3 pounds boneless chicken cut into bite-sized pieces (use chicken thighs or a mix of chicken thigh and chicken breast)
• 1 large onion chopped
• 4-5 cloves garlic minced
• 1 tablespoon green chili powder use Hatch or any green blend – You can use red chili powder, though it may affect your final color
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/2-1 cup chicken stock
• 14 ounces canned white beans drained (you can use 2 cans)
• ½ cup chopped fresh cilantro
• Juice from 1 large lime

INSTRUCTIONS

• Make the verde sauce by adding the tomatillos, roasted green peppers, and jalapenos to a blender or food processor. Blend until smooth. Set aside.
• Heat the vegetable oil in a large pot or Dutch oven to medium heat.
• Season the chicken with salt and pepper to taste, then sear it in batches, 2-3 minutes per side, to brown them. Set the chicken aside onto a plate.
• Add the onion to the pot and cook for 5 minutes to soften.
• Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
• Stir in the chili powder, Mexican oregano, cumin, and salt and pepper to taste. Cook, stirring, for 1 minute.
• Add the verde sauce, reserved chicken with any accumulated juices, chicken stock, and white beans.
• Bring to a boil, then reduce heat. Cover and simmer for 30 minutes, or until the chicken is cooked through to your liking. You can simmer longer if you’d like.
• Remove the chili from heat, then stir in the fresh cilantro and lime juice. Garnish and serve.

NOTES