Savory Chicken Chili Verde Tracy McElroy November 21, 2014 DIY, RECIPES Your family won’t even miss the turkey once they taste this spicy dish. Full of flavor, creamy chicken chili verde will keep you warm as the temperatures drop outside. And since it can be made in large quantities, it’s enough to feed a crowd. Chicken Chili Verde Serves 8+ 2 poblano peppers (sometimes labeled pasilla) 2 Anaheim peppers, light yellow green 1 jalepeno pepper 1 can tomatillos, drained 2 small onions 1 medium tomato 1 tablespoon grape seed oil 2 chicken breasts, skin-on bone-in 2 chicken thighs, skin-on bone-in 2 garlic cloves, minced 2 teaspoon ground cumin 1 teaspoon ground coriander 2 cans pinto beans, drained 3 cups chicken stock, low or no sodium ½ cup frozen corn 1 handful of cilantro, chopped 3 scallions 1 lime, juiced 1. Preheat oven to broil and move rack a few inches beneath the broiler. 2. Place peppers, tomatillos, 1 onion cut in half, and tomato in a foil-covered pan on the rack near the broiler blacken each side. Once all the vegetables have a nice char, just on the skins, loosely cover with foil and let cool. 3. Remove the tough skins from the cooled vegetables and discard any seeds to avoid having a dangerously spicy sauce. In a food processor, combine the vegetables with a roughly chopped fresh onion and pulse until a chunky salsa texture forms. 4. Heat oil in a 6 quart Dutch oven or large pot, over medium-high until simmering. Season chicken with salt. Place chicken in oil, skin side down, and let each side brown for a few minutes until its color resembles that of maple syrup. The chicken won’t be fully cooked at this point but remove it from the pan and set aside until later. 5. Turn heat down to medium and drain oil until 1 tablespoon remains, adding more oil if needed. Add garlic and briskly stir for about 30 seconds. Add cumin and coriander, stir, and let sauté for 30 more seconds. Keeping a close watch on the pan, add the salsa mixture from earlier and sauté for a few minutes until thickened and slightly dry. 6. While the vegetables are cooking, add half a can of pinto beans and 1 cup of chicken stock to remaining veggie mixture in the food processor and puree. Add to veggie mixture in pot. 7. Add chicken, remaining beans, and 2 cups of chicken stock to the Dutch oven. Let simmer for 20 minutes. Remove chicken and let cool. 8. Keep the pot on a low bubbling simmer for another 20 minutes. Once the chicken is cool, shred into bite size pieces and remove bones and skin. Add chicken back to the pot. If the liquid is becoming too thick, add water until desired thickness. Allow the chicken to become incorporated to the mixture as it warms up. 9. Add the frozen corn and stir until warmed. 10. Take off heat and add chopped cilantro and scallions and lime juice. 11. Serve with salsa, guacamole, and sour cream. Season with salt and pepper to taste. For more delicious ideas, visit our Recipes page.