Thursday, January 29, 2015

White Chicken Chili

White Chicken Chili
(8 servings)


2 tbsp. Canola Oil
½ medium Yellow Onion, chopped
3 cloves Fresh Garlic, minced
2 medium Poblano Peppers, seeded & chopped
1½ cups Russet Potato, diced
2 tsp. Ground Cumin
2 tsp. Dried Oregano
1 tsp. Kosher Salt
½ tsp. Black Pepper
1½ cups Zucchini, diced
1 cup Dry White Wine
4 cups Chicken Broth
2 cups Rotisserie Chicken, diced
1 cup Roasted Tomatillo Salsa (store bought)
½ cup Cashew Butter
1 tbsp. Fresh Lime Juice


In a large stock pot (Dutch oven), over medium-high heat, bring oil to temperature and sauté the onions for 2-3 minutes.  Add the garlic and continue until fragrant.  Now add the peppers, potatoes, cumin, oregano, salt and pepper.  Sauté this mixture until vegetables soften (about 5 minutes) stirring occasionally.  Next add the zucchini and wine and bring to a boil.  Reduce heat to a simmer and continue for about 5 minutes.  Add the rest of the ingredients and continue to simmer for 10-15 minutes or until everything is heated through and vegetables are tender.  Serve when ready.

Note:               You could use leftover pork from a meal instead of chicken if you wish.  I’d use bacon fat (if available) when using pork in this recipe.

Ideas for Future Efforts

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