This chili is more green than white, but the white is in reference to the white beans and meat.
1 lb tomatillos (about 10-14) - pictured above
1 32 oz.box of organic chicken stock/broth
3-4 cloves garlic
Chicken from cooked roasting chicken
2 cans organic navy beans
3 poblano peppers - pictured below
1-2 jalapeno peppers
1 serrano pepper (optional for additional heat)
1 onion
1 T cumin
1 t chili powder
Fresh cilantro
Remove the outer skin/paper from tomatillos and wash well. Cut into quarters. Place is sauce pan with chicken stock and garlic. Bring to a boil and cook until tomatillos are very soft. Puree with handheld immersion blender.
Add diced onions and jalepeno. Return sauce to stove and continue cooking on medium heat.
Place pablano peppers on a cookie sheet and broil for 5 min each side or until blackened. Place peppers in paper bag, keep closed for 10 minutes. Remove from bag, peel and remove seeds. Chop and add to sauce.
Remove chicken from a cooked roasting chicken. Add to pan. Add 2 cans of beans. Add cumin and chili powder, add more to your taste. Salt and pepper as desired.
Simmer for 1 hour. If desired, carefully add diced serano for more heat. Finish with fresh chopped cilantro.
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