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.
1medium yellow onionpeeled and chopped
1/2lbpoblano peppersseeded and roughly chopped
1/2lbAnaheim peppersseeded and roughly chopped
1/2lbtomatilloshusked and quartered
2small jalapeño peppersseeded and roughly chopped
2garlic clovespeeled and minced
6bone-in, skin-on chicken thighs(2 1/2 lbs total)
1/3cuproughly chopped fresh cilantro
3cans Great Northern beansdrained and rinsed, 15 ounce cans
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.
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.
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.
Use an immersion blender to purée sauce until smooth. Stir meat, cilantro, and beans into sauce. Serve warm.
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