Green Chili with Chicken

Low and Slow

Chili Verde con Pollo

Chef: Christine Ha

Serves: 4 to 6

Prep time: 15 min Cook Time: 15 min

Ingredients:

3 lbs bone-in chicken leg quarters

3/4 lbs tomatillos, husked and quartered

1 lb poblano peppers, seeded and chopped

2 Anaheim peppers, seeded and chopped

2 serrano or jalapeño peppers, chopped

6 cloves garlic, crushed

1 onion, chopped

1 tbsp cumin seeds, toasted and ground

1.5 tbsp fish sauce

1 bunch cilantro, finely chopped and divided

Salt, to taste

Garnish:

1 lime, wedged

Monterrey Jack cheese, shredded, to taste

Directions:

1. Cook chili: in a pressure cooker over high heat, heat oil and sear chicken until browned, approximately 5 minutes, and transfer to platter. Add tomatillos, peppers, garlic, onion, cumin, and salt and cook until tender, approximately 5 minutes. Return chicken, cover, and cook on 15 PSI until cooked through, approximately 15 minutes. Transfer chicken to platter. Add fish sauce and 2/3 of the cilantro; purée with an immersion blender. Shred chicken and stir into chili.

2. Stir in remaining cilantro. Serve with lime wedges and Monterrey Jack cheese.