Chili verde maintains a relatively low profile, at least here in Texas. It’s not that we don’t dig green sauce (hello, chilaquiles). It’s just…I think the word “chili” may be throwing people off.
Chili verde isn’t that kind of chili. Not at all.
It is, however, a uniquely tart and spicy stew (which doesn’t quite have the same ring as chili verde), not to mention far lighter fare than regular chili, and a fine excuse to indulge in your favorite pale ale and a huge pile of salty tortilla chips. Oh darn.
So let’s get past the whole “chili” thing — think of this as “super awesome alternative to starving” or whatever helps. Your mouth will be rewarded.
Chicken Chili Verde
1/2 a chicken
2 cans chicken broth
2 cans tomatillo salsa (or 2 cups home made)
1 can cannellini or other white beans, drained
1/3 cup each chopped onion and chopped peppers
1 tbsp cumin
1/2 tbsp chili powder
greek yogurt or sour cream, chopped cilantro and lime wedges for garnish
1. In a pot, bring all ingredients, except the beans, garnish and cinnamon, to a boil.
2. Partially cover and simmer over low heat until the chicken is pulling away from the bones with basically no effort, about an hour and a half.
3. Pull the chicken out and set aside until cool enough to handle.
4. Shred the chicken and add it, along with the beans and pinch of cinnamon back to the pot. Serve when thoroughly heated, garnish and serve with tortilla chips.