Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Green Chicken Chili
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- Level: Easy
- Total: 1 hr 45 min
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 450
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 29 g
- Cholesterol
- 111 mg
- Sodium
- 870 mg
Green chili reigns supreme in this part of the country, in part because Colorado is known for the signature ingredient: green chile peppers. The city of Pueblo draws more than 150,000 guests every September for its chile pepper festival!
- Level: Easy
- Total: 1 hr 45 min
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 450
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 29 g
- Cholesterol
- 111 mg
- Sodium
- 870 mg
Ingredients
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Directions
- Preheat the broiler. Season the chicken with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat. Working in batches, add the chicken and cook until browned, 3 to 4 minutes per side; remove to a plate and set aside. Add the onion, garlic, poblanos, jalapeño and cilantro to the pot. Cook, stirring, until softened, 6 minutes. Add the cumin, coriander, chile powder and 1/2 teaspoon salt and cook, stirring, 1 minute.
- Meanwhile, toss the tomatillos with vegetable oil on a rimmed baking sheet. Broil until charred, 6 to 8 minutes. Transfer the tomatillos to a blender and puree until smooth. Set aside.
- Add 2 cups water, the chicken broth, chicken and tomatillo puree to the pot. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until the chicken is tender, 20 minutes. Remove the chicken, shred and return to the pot along with the beans. Simmer until thickened, 30 to 40 minutes. Season with salt and pepper. Divide among bowls and top with avocado and sour cream. Serve with lime wedges.
