White Chicken Poblano Chili
I have adapted this from a recipe in the excellent The Chili Cookbook by Rob Walsh. Instead of cooking a whole chicken and using its meat, you debone a cooked rotisserie chicken. I made this chili and ate it all week! Roast the chilis the day before, and soak the beans the night before.
- Soak one pound of Great Northern beans for two to three hours.
- Roast 8 poblano chiles per our recipe. You can roast chiles up to one week ahead by keeping them in the refrigerator.
- Debone three cups of white meat from a rotisserie chicken. (The bags of pre-boned white meat chicken sold in many supermarkets work fine as well.)
- In a Dutch oven over medium heat, heat the butter and oil. Add the onion and garlic. Cook until softened, about eight minutes. Be careful not to brown the vegetables.
- Chop seven of the eight poblanos, reserving one to be added at the end. Add the seven chopped poblanos and the sliced jalapeño to the drained, soaked beans. Cut the remaining poblano into long, thin strips and set aside.
- Add the chili powder, cayenne and cumin to the pot, mixing well. Then add all the chicken broth and the beans. Cook for one hour over medium-low heat.
- Add the boned chicken and continue cooking for another hour, until the beans are tender.
- When the beans are cooked, dissolve the masa harina into the milk and add to the pot. Cook an additional 15 minutes on high. Add salt and white pepper to taste.
- Serve garnished with sour cream and the roasted poblano strips.
- Makes 6 generous servings.
Note: The goal for this recipe is keeping everything white. That's why you do not brown the vegetables, or use dark chicken meat.
Ready in: 2 Hrs 30 Min