Green Chile/Chicken Chili

[Chainsaw13]

1lb. Boneless Chicken, cut into 1/2in cubes (I prefer thigh meat, but you can use breast)
1 medium white onion, diced
1 poblano pepper, cored, diced
1-2 cloves garlic, minced
2 C Chicken stock
1/2 tsp ground cumin
1/4 tsp ground coriander
1.5 C Salsa Verde (recipe to follow)
salt/pepper to taste
1 tsp masa harina (for thickening)

Brown chicken in a bit of oil, in a stock pot over medium high heat, about 5-6 mins. Add onions, poblano, garlic and continue to saute for 3-4 more mins, to soften onions. Add stock, salsa, cumin, coriander, salt and pepper. Bring to a boil, then reduce heat and let simmer for 30-40 mins. Mix masa harina in a small bowl with enough cold water to form a slurry. Drizzle into chili, stirring to incorporate and thicken the chili. Add as much or little to get desired thickness. Cook 5 more minutes, then serve.


Salsa Verde
1.5lbs tomatillos
1/2 medium white onion
4 garlic cloves
5-6 serrano chiles
1/4 cup cilantro leaves/stems
1 tsp sugar
salt/pepper to taste

Husk and wash tomatillos. Cut larger ones in half and place on a foil lined baking sheet pan. Put under a hot broiler for 5 mins until dark, blistered. Turn tomatillos over and cook under boiler for another 3-4 mins to darken other side. Remove from oven and let cool in pan. In an all metal saute pan over med heat (don't use non-stick), pan roast chiles and garlic (still in paper husks) for 8-10 minutes, turning frequently to darken on all sides. Set aside to cool.

In a blender, add tomatillos (including any juices in pan), chiles, garlic (remove paper), onion, cilantro, sugar and salt/pepper. Blend until smooth.