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Chicken Chili Verde

September 6, 2013

20130728 Chicken Chili Verde

D and I make a fair amount of chili, but it is almost always with some form of beef. We decided to try a “white” chili, and this is what we came up with…a chile with chicken and green peppers. We made it in a slow cooker, but you could easily use a big pot on the stove.

You will need:

  • 1 lb dried northern white beans, picked over, soaked overnight in cold water to cover and drained
  • 4 c chicken stock
  • 8 oz (1 bottle) lager
  • 4 cloves of garlic, minced
  • 2 yellow onions, 1 grated and 1 chopped
  • 2 T olive oil
  • 4 celery stalks, rinsed, trimmed and chopped
  • 1 jalapeno, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 t chili powder
  • 1 1/2 t cumin
  • 1 t oregano
  • 1/2 t cayenne pepper
  • 1/2 t ground cloves
  • 1/2 t salt
  • 1/2 t ground pepper
  • 8 oz canned roasted green chiles (usually already chopped)
  • 1 1/2 c chopped tomatillos
  • 1 rotisserie chicken, skin removed and chicken shredded
  • 1 c corn kernels (fresh, canned or frozen)
  • 1/2 c fresh cilantro, chopped
  • 2 limes, juiced

Then you will…

  1. Put the drained beans, chicken stock, beer, garlic and the grated onion in the slow cooker. Stir, cover and cook on HIGH until the beans are tender, about 2 to 2.5 hours.
  2. In a large skillet, heat the olive oil. Add the chopped onion, celery, jalapeno, and red bell pepper. Saute until the veggies are starting to turn tender, about 5 minutes.
  3. In a small bowl, mix together the chili powder, cumin, oregano, cayenne pepper, cloves, salt and pepper.
  4. Add the spices to the skilled. Mix well and cook another 2 minutes. Remove from heat.
  5. Stir the veggies into the slow cooker.
  6. Add the green chiles, tomatillos, and chicken to the slow cooker. Mix well.
  7. Cook on LOW for 2 hours.
  8. Stir in the corn, cilantro and juice of one lime. Cook for another half hour.
  9. Stir in the remaining lime juice. Serve with shredded cheese and sour cream.
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