- March 9, 2015 at 9:53 pm #353962mosParticipant
Chicken Chili Verde
1 lb tomatillos, husks removed and rinsed
1 large poblano pepper, roasted and peeled
1 large jalapeno, roasted and peeled
Olive or vegetable oil
1 small onion, sliced thin
1 large clove garlic, minced
1 cup chicken stock
1/2 tsp ground cumin
2 tsp ancho chile sauce
1 tsp chipotle puree (optional)
14.5-oz can pinto or cannellini beans, drained and rinsed
2/3 cup frozen or fresh corn kernels
8-oz cooked chicken, shredded or cut into bite-sized chunks
2 tbs minced cilantro (optional)
2-3 corn tortillas (optional), for garnish
Preheat the broiler on high, with the rack in its highest position.
Place the tomatillos on a sheet pan with a rim and slide under the broiler for 5 – 8 minutes, or until they’re blackened in spots. Turn over and blacken the other side. Remove and let cool slightly.
In a food processor or blender, puree the tomatillos, poblano and jalapenos.
In a medium sized deep sauté pan or large sauce pan, add enough oil to cover the bottom of the pan and heat it until it shimmers.
Add the onions and sprinkle with salt, stirring until they soften and begin to turn light brown. Add the garlic and cook for a couple minutes more. Add the tomatillo puree and bring to a simmer.
Simmer for about 10 minutes, or until mixture darkens slightly and thickens.
Add the chicken stock, cumin, ancho chile sauce, and chipotle puree, if using. Add the beans and corn and bring back to a simmer. Cook for about 5 minutes, until vegetables are heated through.
Add the chicken and cook just until heated through, about a minute. Adjust seasoning. Garnish with cilantro and fried tortilla strips, if desired.
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