Chicken Chili Verde

a NON recipe for an easy 1 pot meal

As I’m writing this, I’m realizing I don’t think I even have a photo for this! I didn’t take one earlier this week, but I may have one from the iPhone archives. Thats how many times I’ve made this dinner. If you make it one time, you’ll immediately understand how it works and you’ll never need to look at this newsletter issue again. This is a very easy, comforting stew that lends it’s self well to make ahead, leftovers and toppings. And it is a true 1 pot recipe. Right now there’s a lot of late season tomatillos at the farmer’s market that can be bought relatively cheaply because they are trying to move them. Every year at this time, I buy a ton, husk them and freeze them so I can make this dish or enchiladas verdes in the winter.

Here’s what I serve it with:

• Tortilla Chips (I absolutely love Vista Hermosa)

• Warmed flour tortillas (sometimes in lieu of the chips, also VH is the way to go)

• Sour cream

• Sliced avocado

• Sliced radish

• Cooked White Rice

This is not an exact recipe. Use your intuition! Ever made chili? Ever made chicken soup? Maybe a pureed soup? Same principles. These instructions will get you a very big pot of chili verde. Enough for 6-8 people. It makes FAB leftovers.

Here’s How:

1. Heat fat (oil, butter, lard, chicken fat or any combo - animal fat/dairy lends more flavor) in a large Dutch oven or large saucepan. Add 1-2 roughly chopped (you’ll blend later) onion, 5-6 cloves garlic, 1 heaping teaspoon or so of cumin seeds, 2-4 seeded and roughly chopped poblanos, and 1-2 seeded and chopped jalapeños. You control the heat level with the jalapeños - how many you add, if you take the seeds out, if you add them at all etc. Season everything VERY generously with salt. Cook this on medium high for somewhere around 8-10 minutes until the veggies are tender.

2. Meanwhile, husk, rinse and halve somewhere around 3 pounds of tomatillos. Add them to the pot. Pour in enough chicken stock or water or a combo of both to just come up to the top layer of tomatillos. They don’t need to be totally covered. Bring to a simmer. Nestle in 2 pounds of boneless skinless chicken thighs. Simmer everything until the chicken is very tender, about 20 min. Remove the chicken to a plate.

3. Add a big bunch of cilantro to the pot. Using either an immersion blender or a regular blender, blend the sauce until smooth. Shred the chicken into big shreds and return it to the pot. Done!