Green Chicken Chili

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

DIRECTIONS

1. Make the verde sauce by adding the tomatillos, roasted green peppers, and jalapenos to a blender or food processor. Blend until smooth. Set aside.
2. Heat the vegetable oil in a large pot or Dutch oven to medium heat.
3. 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.
4. Add the onion to the pot and cook for 5 minutes to soften.
5. Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
6. Stir in the chili powder, Mexican oregano, cumin, and salt and pepper to taste. Cook, stirring, for 1 minute.
7. Add the verde sauce, reserved chicken with any accumulated juices, chicken stock, and white beans.
8. 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.
9. Remove the chili from heat, then stir in the fresh cilantro and lime juice. Garnish and serve.