White Bean Chili with Chicken and Tomatillos

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (5-quart minimum)
• •Rimmed baking sheet
• •Blender or food processor

Instructions

1. 1

   Char the tomatillos and peppers

   Set your broiler to high and position a rack about four inches from the heat. Arrange the tomatillos and peppers on a rimmed baking sheet. Broil until the skins blister and blacken in spots, turning once, about eight to ten minutes total. The tomatillos will soften and release their juices. Let them cool enough to handle.

   The charring adds depth and sweetness. Do not skip this step or substitute raw tomatillos. The heat transforms their sharp acidity into something rounder and more complex.
2. 2

   Prepare the peppers

   Once cool, peel away the blistered skin from the poblanos (do not worry about getting every bit). Remove stems and seeds. For the jalapeño, remove the stem and seeds if you prefer less heat. Roughly chop all the peppers and add them to a blender with the charred tomatillos and any juices from the pan.

3. 3

   Blend the green sauce

   Pulse the tomatillos and peppers until you have a chunky puree. Some texture is welcome here. This is not a smooth salsa but a rustic base that will melt into the chili. Set aside.

4. 4

   Season and brown the chicken

   Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers. Add the chicken in a single layer, working in batches if needed. Let it cook undisturbed for four to five minutes until golden underneath. Flip and brown the other side, another three to four minutes. The chicken will not be cooked through. Transfer to a plate.

   Thighs have more fat and connective tissue than breasts. They become tender and silky with braising, never dry. This is the cut for a chili that will sit on the stove or wait in the freezer.
5. 5

   Build the aromatic base

   Reduce heat to medium. Add the diced onion to the pot with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about five minutes. Add the garlic, cumin, oregano, and coriander. Stir until fragrant, about one minute. The kitchen should smell like the start of something good.

6. 6

   Combine and simmer

   Pour in the tomatillo mixture and chicken stock. Stir to combine, scraping up any browned bits from the bottom of the pot. Nestle the browned chicken thighs into the liquid. Bring to a gentle simmer, then reduce heat to low. Cover and cook for twenty minutes, until the chicken is cooked through and tender.

7. 7

   Shred the chicken

   Transfer the chicken to a cutting board. Using two forks, shred the meat into bite-sized pieces. It should fall apart easily. Return the shredded chicken to the pot.

8. 8

   Add the beans and finish

   Stir in the cannellini beans. Simmer uncovered for ten more minutes, allowing the flavors to marry and the chili to thicken slightly. If it seems too thick, add a splash more stock. If too thin, simmer a bit longer. Taste and adjust salt as needed.

   Canned beans work well here, but if you have the time, cook dried beans from scratch in salted water with a bay leaf. The texture is creamier, and the pot liquor can replace some of the stock.
9. 9

   Brighten and serve

   Remove from heat. Stir in the lime juice and half the cilantro. The acid lifts everything, so do not skip the lime. Ladle into warm bowls. Top with a spoonful of sour cream, sliced radishes, remaining cilantro, and a handful of tortilla chips alongside. Serve immediately, while the steam still rises.

Chef Tips

• •Seek out tomatillos that feel heavy for their size, with tight husks and no wrinkling. They should be firm, not soft. The sticky residue under the husk is natural and washes away.
• •Homemade chicken stock transforms this dish. Simmer bones with onion, celery, and a few peppercorns for a few hours when you have time. Freeze it in quart containers for nights like this.
• •If tomatillos are out of season, look for jarred salsa verde from a good producer. It will not have the same aliveness as fresh, but it carries the spirit of the dish forward.
• •This chili improves overnight. The flavors deepen and the beans absorb more of the broth. Make it on Sunday, eat it on Monday.
• •Mexican oregano has a brighter, more citrusy flavor than Mediterranean oregano. It is worth seeking out at a Latin market or online, but the dish will still work with what you have.

Advance Preparation

• •The tomatillo and pepper mixture can be charred and blended up to two days ahead. Store covered in the refrigerator.
• •Completed chili keeps refrigerated for up to four days. The flavor improves with time.
• •Freezes beautifully for up to three months. Thaw overnight in the refrigerator and reheat gently, adding a splash of stock if needed. Add fresh lime juice and cilantro after reheating.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)