Green Chili Recipe with Chicken and White Beans
This rich tomatillo- and chile-based green chili cooks much faster than versions made with red meat, but tastes like it cooked all day.
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Cooking tools:
- Oven
- Foil-lined baking sheet
- Aluminum foil
- Plastic wrap
- Mixing bowl
- Blender
- Dutch oven
- Stove
- Wooden spoon
- Ladle
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Kitchen towel
Ingredients
- 1 1⁄2 lb. tomatillos (about 20), husked and rinsed
- 4 serrano chiles, divided: 3 stemmed, 1 thinly sliced
- 3 poblano chiles
- 1 cup chicken stock
- 1 cup coarsely chopped cilantro, plus more leaves for garnish
- 1 cup sour cream, plus more to garnish
- Kosher salt
- freshly ground black pepper
- 1⁄4 cup olive oil
- 1 lb. ground chicken
- 1 large yellow onion, finely chopped
- 2 tsp. ground cumin
- 1 1⁄2 tsp. ancho chile powder
- 1 tsp. ground coriander
- 6 cloves garlic cloves, finely chopped
- One 12-oz. bottle Mexican-style lager, such as Corona or Dos Equis
- One 15-oz. can white beans, such as navy or cannellini, drained
- Tortilla chips (optional)
- Lime wedges
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