Mexican Green Chili and Chicken Stew

4 dried Poblano Chiles or 2 fresh Poblano Chiles
1 Tbsp. Olive Oil
1 large Onion, 1/4" dice
2 Jalapeno Chiles, roasted, skinned and seeded, then mince
1 Tbsp. bottle, minced Garlic
1/2 cup chopped fresh Parsley
1 tsp. Cumin, or more to taste
3/4 tsp. Salt
2 lbs. Tomatillos, husked, rinsed and cut into quarters, cut into 8ths.
if large
2 14-1/2 oz. cans Chicken Broth
2 15 to 19 oz. cans Cannellini Beans, rinsed and drained, if you can't
find Cannellini, use Navy Beans
1 lb. Chicken meat, boneless and skinless, Breasts and thighs work the
best, cooked

Preheat broiler. Line a broiler pan with foil. Cut green poblano
peppers in half, discard stems and seeds. Lay pepper halves on foil cut
side down. With hand press peppers flat. Lay jalapenos along side.
Broil peppers until charred all over, about 8 to 10 minutes. Wrap foil
around peppers and allow to steam until cool to handle. Remove skin and
seeds from jalapenos and the skin from poblano peppers. Cut into 1"
pieces. In a 6 quart Dutch oven, heat oil over medium heat until hot.
Add onion, garlic, parsley, cumin and salt. Cook 5 minutes, stir in
tomatillos, broth and roasted peppers. Heat to boiling on high heat.
cover and simmer 20 minutes or until tomatillos are tender. Stir in
beans and chicken and cook until bubbly, stirring often.

If you are using the dried poblano peppers, break open, shake out seeds
and remove stem. Put in blender with 1/2 cup water. Puree until
smooth. Add to recipe when you add chicken broth. It will turn the
dish a reddish color, but will still taste good.

Makes 8 1/2 cups stew
Serve in bowl like soup or over hot fluffy rice

BonApetite' PattyG from Mo.


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