Chili Verde

This recipe was adapted from one called Quick White Chicken Chili by America's Test Kitchen and published in the 30 Minute Suppers Collection - Winter 2010. It is so full of flavour and truly ready in 30 minutes. I make no claims for authenticity, just an easy, tasty recipe for supper.

Two poblanos and a jalapeno
The peppers give this a great flavour and nice green colour and the beans provide texture. The recipe was written for a rotisserie chicken but I have also made a version with bite-sized pieces of halibut poached in the hot broth just before serving. If you can't find poblanos in your market, substitute one medium green bell pepper plus half a jalapeno (seeds and ribs removed).

Chili Verde with Chicken or Fish 
(click for printable)

2 tablespoons vegetable oil
1 onion
2 poblano chilies
2 jalapeno chilies, seeds and ribs removed (use 1 for kid-friendly mild, up to 3 for zesty)
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon oregano
1 can (16-19 ounce size) white kidney/cannellini beans, drained and rinsed
3 cups low-sodium chicken broth
1 rotisserie chicken, skin discarded and meat shredded into bite-size pieces (abut 3 cups)
OR 1 pound firm white-fleshed fish (halibut or cod), cut into bite-size pieces
1/4 cup juice from 2 limes
1/2 cup chopped fresh cilantro
salt and pepper to taste

In the bowl of a food processor, chop the onion, poblanos and jalapenos until fairly finely chopped but not pureed. Don't wash the food processor, you will use it again soon! 

Sometimes I freeze these chopped vegetables in a ziploc to make this chili later because I can't always find poblanos at my usual grocery store.

Heat vegetable oil in a large Dutch oven over medium-high heat. Add chopped onion and peppers and cook until softened, about 6-8 minutes. Add garlic, cumin and oregano and cook for an additional minute. Add beans and chicken broth.

Remove 2 cups of the bean-broth-pepper mixture and puree in the food processor until smooth. Alternatively, you can use a blender or a few pulses of an immersion blender right in the chili. Return bean puree to the pot and cook over medium heat for about 10 minutes.

Halibut in bite-size pieces

 Stir in chicken, lime juice and cilantro and heat through. If using fish, add it and let cook for a minute or two, then add the lime juice and cilantro. Season with salt and pepper. Serve with garnishes like chopped avocado, shredded cheddar, sour cream, diced tomato and cilantro sprigs.


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