Green Chicken Chili Recipe

🧂 Ingredients

• 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)
• 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

• 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.

Nutrition Info