Chicken White Chili

Ingredients:

1 lb dried white beans
salt, to taste
2 poblano chilies
2 anaheim chilies
2 jalapeno chilies
1 onion, split in half
8 cloves garlic
3 tbsp vegetable oil
1 quart chicken stock
1 tbsp ground cumin
1 tsp ground coriander
4 chicken breasts
1 lb shredded pepper jack
1 cup cilantro, chopped
2 tbsp lime juice and 1 lime cut into wedges
4 sliced green onions, light green and white parts

Instructions:

Cover beans with 1 gallon of water, add 1/4 cup of salt and stir until dissolved. Cover and let sit at room temperature for at least 8 hours, up to 24. Rinse and drain the beans.

Prepare broiler rack to 8 inches below heating element and set to high.

Place poblanos, anaheim and jalapeno peppers, with the onion and garlic on a foil lined baking sheet. Sprinkle vegetables with salt and broil until peppers are blackened and skin is wrinkled. Make sure that vegetables are turned once in a while to get all sides, this should take about 15-20 minutes. Take the foil after cooking and form a pouch. Let the vegetables rest for 5 minutes.

Put chilies and chicken stock in a bowl, and peel the chilies under the stock, removing seeds as well. Transfer chili flesh to a blender, add the onion and garlic as well. Blend until the smooth.

Heat oil in a large pot on medium heat. Add cumin and coriander and cook for about 30 seconds. Add chili puree and cook until combined. Strain the chicken stock and add to the pot, removing as much liquid as possible from the skins and seeds. Discard the skin and seeds.

Add the beans and chicken to the pot, adding water if necessary to cover the chicken and beans. Bring to a boil, then reduce to a simmer and cook until chicken is done (150F).

Transfer chicken to another bowl and let sit. Cook the broth and beans until tender, about 1 hour. Take 1 1/2 cup beans and liquid and blend until smooth. Stir back to the pot.

Shred chicken and add back to the stew. Stir half of the cheese and cook until melted. Stir in lime juice and half the cilantro as well. Check seasonings and adjust.

Serve with shredded cheese, lime wedges, cilantro and green onions.

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