Chicken Green Chile 2.0

Ingredienser

3 lbs. boneless, skinless, chicken, shredded

4 c. all-purpose flour, toasted

5 tbsp. vegetable or canola oil

1 large yellow onion, coarsely chopped

6 medium garlic cloves, coarsely chopped

15 medium tomatillos, husked and quartered

10 roasted poblano chilies, skinned

8 c. chicken stock

2 2-lb. bags of green chilies, skinned

2 16oz cans small white beans, drained and rinsed

3 tbsp. Mexican oregano

1 tbsp. cayenne pepper

1 tbsp. ground cumin

½ tsp. paprika

2 ears fresh corn, shucked

1 c. fresh cilantro, chopped

½ c. salt

Vejledning

In a heavy-bottomed stockpot, heat oil and sweat onions and garlic. Add tomatillos, roasted poblanos and flour. Cook for about 5 to 8 minutes, stirring constantly. Add chicken stock, chicken, green chilies, drained beans,and all spices. Bring to a boil, then reduce heat to low-medium; simmer for about an hour. Finish with cilantro, fresh corn, salt and pepper to taste. Makes about 30, 9-ounce bowls.