The green color in this chili comes from the combination of poblano and Anaheim peppers, along with tomatillos. This combination results in a fresh, light-flavored chili. To dress it up, serve it with crushed corn chips, a mild white cheese such as queso quesadilla, chopped fresh cilantro, and sour cream as garnishes.
INGREDIENTS
- 2 tbsp unsalted butter
- 1 medium yellow onion peeled and chopped
- 1/2 lb poblano peppers seeded and roughly chopped
- 1/2 lb Anaheim peppers seeded and roughly chopped
- 1/2 lb tomatillos husked and quartered
- 2 small jalapeño peppers seeded and roughly chopped
- 2 garlic cloves peeled and minced
- 1 tsp ground cumin
- 6 bone-in, skin-on chicken thighs (2 1/2 lbs total)
- 2 cups chicken stock
- 2 cups Water
- 1/3 cup roughly chopped fresh cilantro
- 3 cans Great Northern beans drained and rinsed, 15 ounce cans
INSTRUCTIONS
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Press the Sauté button on the Instant Pot ® and melt butter. Add onion and cook until softened, about 3 minutes. Add poblano and Anaheim peppers, tomatillos, and jalapeños and cook 3 minutes, then add garlic and cumin and cook until fragrant, about 30 seconds. Press the Cancel button.
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Add chicken thighs, stock, and water to pot. Close lid, set steam release to Sealing, press the Chili button, and cook for the default time of 30 minutes.
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When the timer beeps, quick-release the pressure, open lid, and stir well. Press the Cancel button and remove chicken to a cutting board. Carefully remove skin from chicken and shred meat with two forks.
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Use an immersion blender to purée sauce until smooth. Stir meat, cilantro, and beans into sauce. Serve warm.
RECIPE NOTES
PER SERVING
CALORIES: 304
FAT: 10g
PROTEIN: 33g
SODIUM: 154mgFIBER: 7g
CARBOHYDRATES: 19g
SUGAR: 3g
Source:- Cosorithis