Chicken Chili Verde

Updated 11/11 for a spicier, and not too clumpy, chili. Leave out the serrano chilies if you do not want a spicy chili. The spice level is not that hot, but more tongue tingly. 

Do you want to eat a delicious and tangy chili, different from any chili you have ever eaten? Good, then this recipe should be on your menu for next week. If you don’t, then I cannot help you. This chili is delightful, tangy, and straight-up yummy. There is no terrific story behind this recipe. I found it in the recent issue of Southern Living and I knew I had to make it. My husband only likes Chicken and White Bean chili because it has no base of tomato sauce, and when I saw this one knowing how much he loves making salsa verde I had a feeling it would be a hit. If I was not also cooking if for my parents we would have added a couple Serrano peppers, to add some heat. Although if we had done that I would not have been able to feed it to my son, and he loved it! He just loves food that comes from our plate and is not baby food. Such a little man, even at his age. 

Chicken Chili Verde

3 C. chicken, cooked and chopped*

14 tomatillos (about 3 lbs), rinsed with husks removed

3 garlic cloves

1 large chicken bouillon cube

3 C. water

1 large onion, chopped

2 Tbs. olive oil

2-3 poblano peppers

3 serrano chilies

1 tsp. chili powder

1 tsp. cumin

2 (15 oz.) cans great northern white beans

2 (15 oz.) can pinto beans

3 Tbs. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

*I used 8 drumsticks, cooked them for a few hours in the crock pot, mostly on low, covering them with water to prevent the tops from overcooking, and add a light sprinkling of salt. I took the cooked meat and chopped it up for the soup. Cooking dark meat in the crock pot is a perfect way (not to mention easy) of cooking chicken for soups and stews. 

  • In a large pot bring the tomatillos and next 3 ingredients to a boil. Boil for 10 minutes, uncovered, until the tomatillos are soft.
  • Meanwhile, put the olive oil into a dutch oven over medium heat. Add in the peppers and cook for a few minutes before adding the onion. Cook for around 10 minutes, until they are soft. Take off the heat and process in a food processor. Put back into the dutch oven.
  • Puree the tomatillos with some of the broth, until smooth. If you want a runnier broth use all of the water. I left about 3/4 C. of liquid when I pureed the tomatillos so it would be a thicker chili. 
  • Add the pureed tomatillos into the dutch oven with the peppers and onion. Turn the heat onto medium and add in the chicken, beans, spices, lemon juice, salt and pepper. Cook for 15 minutes over medium, stirring infrequently. 
  • This dish can be served with shredded monterey jack or cheddar cheese, avocados, and fresh, crunchy tortilla chips. 

Adapted from Southern Livings Chicken-and-Three-Bean Chili Verde. 

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Roasted Tomatillo Salsa (Salsa Verde)

I love this salsa. That is all I can think to say about it. Sorry, no stories today. My daughter had a large amount of dental work done today, which was very stressful and exhausting since everyone had to get up early to get there, and that means my little guy has been off of his nap schedule and cranky because his own teeth (still not showing yet) seem to be bothering him. At least my husband made this salsa today and bought the chips; perhaps that will make this day a little bit better. You should make it, too, and you will not be disappointed. 

Roasted Tomatillo Salsa

1 lb. tomatillos

1- 2 serrano chilies*

1 jalapeno

1 head of garlic, all cloves removed

1 large white onion, chopped in large pieces 

1/3-1/2 C. chicken broth

olive oil, to drizzle

salt and pepper to taste

  • Preheat the oven to broil on Hi, moving the rack 1-2 inches from the heat source.
  • Remove the husks from the tomatillos and rinse under warm water to take away the stickiness.
  • Lay tomatillos, serranos, jalapeno, all the cloves of garlic in the head (not completely peeled), and onion on a baking sheet. Drizzle with the olive oil and sprinkle on salt and pepper.
  • Broil for 5-7 minutes, until slightly charred, turning over the tomatillos and peppers halfway through for even charring. Watch out- it gets pretty smokey.  
  • After they are cool enough to handle peel the garlic and pull the heads off of the chilies. 
  • Blend in a blender with the chicken broth, making it as chunky or smooth as you desire. 
  • Enjoy with a large bags of tortilla chips!
*We used 1 1/2 this last time and it was plenty spicy. You can adjust depending on your enjoyment level of spiciness. Mine is not incredibly high, but I enjoy some spice in my life every so often. 
Adapted from Marcela Valladolid on the Food Network.