Chicken Chili Verde

I am not the biggest fan of chili, I really only like it on top of fries with cheese and even so, thats pushing it. I do really like 'white' chilis though, that have chicken or turkey and fresh herbs.

I was awfully sick a few weeks ago and for a few days had never ending chills, so I made this chili in hopes of warming myself up. It also so happened the week before I had bought peppers, tomatillos, and other various Mexican ingredients to make a dish that I never ended up making. So it worked out.

The chili was delicious. I'm not a fan of extremely spicy food and the poblano peppers do not add a fiery element, but instead a nice roasted chili taste. You can add jalapenos or serranos to this if you want a spicier dish.


Chicken Chili Verde
(created by me)

- 5 boneless/skinless chicken breasts, cut into 1 inch chunks
- 1 cup flour
- 3 poblano peppers; roasted, peeled, and diced*
- 1 large onion, diced finely
- 3 cloves garic, minced
- 8 tomatillos, washed and pureed
- 4 cups chicken stock
- 2 (15 oz) cans cannelleni beans
- 1 tbsp cumin
- 1 tsp ancho chili powder
- 1 tsp chili powder
- salt, pepper
- fresh chopped cilantro
- queso fresco, avocados, other toppings etc..

Season the chicken pieces with salt and pepper. Dredge in flour and shake off excess.

In a large pot, brown the chicken with 1 tbsp neutral oil (Canola, veg..) on all sides (a few minutes) and set aside.

Saute the onions, garlic, and poblanos until translucent with the cumin & chili powders and more salt/pepper ( about 10 minutes)

Add the pureed tomatillos [*Note: to remove the stickiness, rinse under warm water] and scrape up any suc (brown bits) from the bottom of the pan. Add the chicken stock and return the chicken and any juices back into the pot.

Drain the beans and add them to the pot and stir to evenly distribute everything.

Simmer for 30-45 minutes. The last couple minutes of cooking, add 1/2 cup chopped cilantro. Taste for seasoning.

To serve: ladle into bowl, add various toppings. I like crumbled queso with some sliced avocado and cilantro.

*For the poblanos: char them directly over burner, they will "pop", blister and become black. Char on all sides until completely blackened.

Place them in a bowl covered tightly with plastic, or in a ziploc bag. Let them steam until cool enough to handle. Take a paper towel and rub off the blackened skin, and you are left with a soft, beautifully roasted pepper.  Remove the stems & seeds, and chop up.

after, with skin removed