Chicken Chili Verde (Bob Morano)

Ingredients

• 1 1/2 lb tomatillos, husked (about 10 to 12)
• 1/2 Spanish onion, thinly sliced
• 3 poblano peppers, halved and seeded
• 6 garlic cloves
• 1 serrano chili
• 1 tbsp oil (for roasting)
• 1 tbsp white vinegar
• 1 pinch kosher salt (for the salsa)
• 1 lime, juiced
• 1/2 cup cilantro leaves
• 2 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tsp kosher salt (for the chicken)
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp ground cumin
• 2 tbsp olive oil
• 2 cups chicken stock, enough to cover the chicken (up to 3 cups)

Instructions

1. 1

   Soak the tomatillos in a bowl of water, then peel off the papery husks and rinse. Cut any large ones in halves or quarters.

2. 2

   Heat the broiler or the oven to 500°F (260°C), with the convection fan on if you have one.

3. 3

   In a large bowl, toss the tomatillos, sliced onion, seeded poblanos, garlic cloves and serrano with the oil until coated. Spread them on a half sheet tray.

4. 4

   Roast until charred and soft, about 10 minutes.

   10 min
5. 5

   Meanwhile, season the chicken pieces with the kosher salt, black pepper, onion powder, garlic powder, oregano and cumin. Set aside.

6. 6

   Transfer the roasted vegetables to a blender with the white vinegar, a pinch of kosher salt, the lime juice and the cilantro. Puree to the texture you like. This is the salsa verde.

7. 7

   Heat the olive oil in a large pot over medium heat. Sear the chicken until golden brown, 1 to 2 minutes per side, working in batches if needed.

   4 min
8. 8

   Remove the chicken and pour off any excess fat.

9. 9

   Pour the salsa verde into the hot pot. It will hiss and bubble, so keep your face back. Scrape up all the browned bits from the bottom with a spoon.

10. 10

    Return the chicken to the pot and add 2 to 3 cups of chicken stock, just enough to cover it.

11. 11

    Adjust the heat to keep a gentle simmer and cook for about 45 minutes, until the stew thickens and the chicken is fork-tender.

    45 min
12. 12

    Serve topped with diced avocado, cilantro leaves and a squeeze of lime, with tortilla chips on the side.