Green Chile Chicken Chili

6 people
00h 30
08h 40

Slow simmered, ButcherBox.ca RWA, air-chilled chicken thighs are the secret to this chili that has a sweet and spicy flavour thanks to the homemade green chile sauce - with a combination of tomatillos, jalapenos and green chile peppers.  A fresh tasting alternative to traditional chilis !

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Ingredients and Method

Ingredients

  • 2 lb (2 packs) ButcherBox.ca air chilled RWA boneless, skinless chicken thighs
  • as needed cooking spray
  • 2 tsp Kosher salt
  • 1 tbsp honey
  • 2 tbsp white vinegar
  • 1 can (4 oz) chopped green chiles
  • 1 tbsp sunflower, grapeseed or other oil of your choice (not olive oil)
  • 1/2 jalapeno pepper, seeded
  • 1 lb fresh tomatillos, husks removed, halved
  • 1 tsp salt
  • 1 bunch fresh cilantro, stems removed
  • 2 tbsp ground black pepper, divided
  • 2 tbsp chili powder, divided
  • 2 tbsp ground cumin, divided
  • 2 cloves garlic, peeled (more if you like garlic)
  • 1 medium onion, quartered
  • 4 cups water
  • 1 cup great Northern beans, rinsed and drained

Method

  1. Remove stems from cilantro and tie together with one of the stems; save leaves for sauce.
  2. Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
  3. Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid.
  4. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
  5. Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
  6. Place tomatillos and jalapeno cut side down onto the prepared baking sheet. Drizzle with oil.
  7. Roast in the preheated oven for 25 minutes.
  8. Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
  9. 8. Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, 1 tbsp cumin, 1 tbsp chili powder, honey, 1 tbsp pepper, and Kosher salt to a food processor or blender. Blend sauce until well combined.
  10. Pour tomatillo sauce into a large pot (or back into slow cooker) and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat or on low heat in slow cooker until heated through - approximately 15 - 20 minutes. Serve - garnish as desired with avocado, sour cream, tortilla strips, corn, etc.
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