Southwestern Chicken Green Chili
Print recipe| Serves | approximately 4 quarters |
| Prep time | 40 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 40 minutes |
| Misc | Child Friendly, Freezable, Serve Hot |
Ingredients
- 3.5lb chicken pieces (bone-in)
- 3 poblano green peppers (coarsely chopped and seeded)
- 6 or 7 medium fresh tomatillos, husked and one 28-ounce can of tomatillos OR two 28-ounce cans of tomatillos
- oil
- coarse salt
- 1 teaspoon pepper
- 3.5 tablespoons cumin (ground)
- 2 yellow onions (quartered)
- 4 cloves garlic (peeled)
- 1 or 2 bay leaves
- 1 lime (halved)
- 3/4 cups cilantro leaves
- flour or corn starch (if needed)
Directions
| Step 1 | |
| Preheat oven to 350 degrees. In a large (about 8 quart) oven-safe pot, warm oil on stovetop. Season chicken with 1 teaspoon pepper, 1.5 tablespoons salt and 3.5 tablespoons ground cumin. Add more seasoning if needed to cover chicken. | |
| Step 2 | |
| Brown chicken on medium heat. Add peppers, tomatillos, onions, garlic, and bay leaves. Add juice of ½ a lime and drizzle with a little more oil. | |
| Step 3 | |
| Cover pot and cook in oven for 1 hour or until chicken is cooked and vegetables are tender to the point of falling apart. | |
| Step 4 | |
| Remove chicken from pot and take meat off bones once cool enough to be handled. | |
| Step 5 | |
| Add cilantro to the pot, bit by bit to taste, and blend with immersion blender. (It’s much simpler and safer than putting hot ingredients into a blender or food processor.) Blend to desired consistency, adding flour or corn starch to thicken, if needed. | |
| Step 6 | |
| Add chicken to pot and serve in bowls with lime wedges, corn muffins, extra cilantro, cheese. | |