Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 1 large onion, (peeled and chopped)
  • 6 cloves garlic, (peeled and minced)
  • 4 poblano peppers, (seeded and chopped)
  • 1-2 jalapeno peppers, (seeded and chopped)
  • 1 pound tomatillos
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 bay leaf
  • 2 1/2 pounds boneless chicken ((breasts, thighs, or both))
  • 4 cups chicken broth
  • 1/2 cup chopped cilantro
  • Possible garnishes: cilantro, avocado, lime

Instruction

  • Peel and wash the tomatillos so they are not sticky. Then cut the tomatillos into quarters. Prep the remaining vegetables. 
  • Set a large 6 quart stock pot over medium heat. Add the oil, onions, garlic, and chopped peppers. Sauté for 5-8 minutes. 
  • Stir in the tomatillos. Then add the whole raw chicken pieces to the pot. Add all spices and seasoning. Pour in the broth. Stir and push the chicken pieces to the bottom of the pot.
  • Simmer the chili for 25-30 minutes, until the largest piece of chicken is cooked through. Use tongs to move the chicken pieces to a cutting board.
  • Remove the bay leaf. Then use an immersion blender to puree the vegetables and broth base. It does not have to be totally smooth, but the chunks of tomatillos should be blended in. 
  • Meanwhile, use two forks to shred the chicken. Then stir the chicken shreds back into the chili. 
  • Taste, then salt and pepper as needed. Finally, stir in the chopped cilantro. Serve warm as-is, or with lime wedges and sliced avocado.