White Chicken Poblano Chili

• Serves: 10

• Source

• Contributor: MikeCrute

Ingredients

• 1 pound Great Northern beans
• 2 tablespoon kosher salt
• 8 Poblano chiles
• 3 pounds chicken thighs, with skin and bone
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 6 cloves garlic, minced
• 2 jalapeño chiles, seeded, stemmed, and diced
• 2 tablespoons ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1/2 cup chopped cilantro, plus more for serving (optional)
• 2 tablespoons masa harina
• Sour cream, for serving
• Sliced limes, for serving

Instructions

1. Cover the dried beans with 2 inches of water and add 1 tablespoon of salt. Soak for at least 8 hours. Once soaked, drain and rinse before cooking.
2. Roast the Poblano chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from the chiles and dice all the chiles but one. For the final chile, cut into thin strips for garnishing.
3. Meanwhile, in a large pot, cover the chicken thighs with 1 inch of water, Stir in the remaining 1 tablespoon of salt. Bring to a boil, then turn the heat down to low and simmer for 20 minutes. Turn off the heat and remove the chicken from the pot, placing it in a large bowl. Strain the broth. You want to have 10 cups, but if you don’t just add enough water to make up the difference.
4. Rinse out the pot and return it to the stove. On low heat, melt the butter, add the onion and jalapeños and cook until softened, about 5 minutes. Add the garlic and cook for 30 more seconds. Add to the pot the soaked beans, diced Poblano chiles, cumin, chili powder, cayenne, cilantro (if using), and reserved 10 cups of broth. If the liquid doesn’t cover the beans by 1 inch, add more water until it does.
5. Bring the pot to a boil and then turn the heat down to low. Partially cover the pot and gently simmer for 1 1/2 hours.
6. While the beans are simmering, when the chicken is cool enough to handle, remove the skin and bones and shred the chicken. You should have about 4 cups. Refrigerate the shredded chicken until it’s time to add to the chili.
7. After 1 1/2 hours, test the beans. Are they softened? If so, add the chicken and then cook uncovered for 30 more minutes or until the chicken is warm and the chili has reduced.
8. After 30 minutes, scoop out 1/4 cup of the liquid and mix it with the masa harina until well blended. Stir this back into the pot along with the reserved thin Poblano chile strips, and continue to cook for 15 more minutes. Taste and adjust seasonings, adding more salt if needed. Serve warm topped with sour cream and cilantro with limes on the side.
9. In the event that your beans are not softened after 1 1/2 hours, continue to cook until they are softened, then proceed with the recipe.
10. If you want to use a slow cooker, add everything to the pot, including the shredded chicken, and cook on low for 8 hours. (You will only want to use 8 cups of liquid, however). Thirty minutes before it’s done remove the lid from the slow cooker, scoop out 1/4 cup of the liquid and mix it with the masa harina until well blended. Stir this back into the pot along with the thin Poblano chile strips, and continue to cook uncovered for 30 minutes.

* Nutrition facts count 2T of sour cream per serving

CategoryRecipesSoup