White Chicken Poblano Chili
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
6 poblano chiles or 4oz canned green chiles
10 cups water
1 whole chicken cut into 8 pieces, any weight*
2 tbsp unsalted butter
2 tbsp olive oil
2 yellow onions chopped
2 tsp garlic minced
3 tbsp all-purpose flour
1/2 tsp cayenne pepper
1 tsp dried oregano
1 tsp cumin ground
1 tsp salt or to taste
1/2 tsp white pepper
43.5 oz cannellini beans (3 14.5cans) rinced and drained
1 cup mexican blend cheese for garnish
1/3 cup sour cream for garnish
For Roasting the Poblano Chiles:
Set oven to broil. Line a baking sheet with aluminum oil. Dampen 6 paper towels and have a 1 gallon zip lock bag handy.
Clean and dry poblano chilies. Arrange the chiles on the prepared baking sheet, then set them in the oven on the top most rack.
Let chiles cook until skin is blistered and charred, about 5 minutes. Be careful not to let the chiles brown too much. Flip the chiles and let the other side cook to the same level, about another 3-5 minutes.
Take cooked chiles out of the oven and wrap each one in a damp paper towels. Place the wrapped chiles in the zip lock bag, seal it, and allow the chiles to steam for another 10-15 minutes.
Remove chiles from the bag and unwrap the paper towels. The chile skins will likely come loose with the paper towel. For any skin that remains, use a butter knife to scrape them off.
Cut the chiles into strips. Place them in the zip lock bag until ready to use in the chili.
For the White Chicken Poblano Chili:
In a deep spaghetti pot, add water and cut whole chicken. Bring water to a boil, then reduce to a simmer for 20-30 minutes.
Remove chicken from the pot and arrange on a plate to cool for 10 minutes. Reserve 8 cups of the chicken broth from the spaghetti pot. Discard the rest. If you are short the 8 cups, just add more water.
Once chicken is cool enough to handle, remove it from the bones and shred with a fork. Meat should remove easily. You should have at least 3 cups of chicken. Set chicken aside for now.
In a standard spaghetti pot, heat butter and olive oil over medium heat. Add chopped onion and minced garlic and cool until onion is translucent, about 5-8 minutes.
Reduce heat to low and sprinkle all-purpose flour over veggies, then stir to coat.
Mix in cayenne pepper, dried oregano, cumin, salt, and white pepper, then stir in cooked & sliced poblano chilies, chicken, cannellini beans, and the 8 cups of reserved chicken broth.
Increase heat to medium high and bring to a boil. Reduce heat to a simmer and cook for another 10 minutes.
Serve chili immediately with Mexcian blend cheese and sour cream for garnish.
recipe notes:
* Use any weight of chicken that you prefer. The higher the weight, the more chicken you’ll have in the chili. For this recipe, you should have at least 3 cups of cooked, shredded chicken.
From homemadehooplah.com