Pollo Con Habichuelas Blancas y Salsa Tomatillo

 

Chicken Chili with Small White Beans and Tomatillo Salsa I enjoyed the good fortune of attending several excellent Mexican cooking classes and am sharing ideas that resonated with me. For example, by oven-drying then grinding fresh corn tortillas you get a traditional thickener. I also love making quick pickled onions and use them not only with Mexican meals, but also with Indian and Middle Eastern inspired dishes. Thanks Anthony from Downcity Food and Cocktails.

What you will need

2 bacon slices

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs, cut into 1 inch dice

2 cups medilum diced yellow onions

1 teaspoon kosher salt

2 tablespoons ground cumin

2 tablespoons minced chipotle chili in adobo

2 15 ounce cans small white beans (habichuelas)

2 cups low sodium chicken stock

2 7 ounce cans salsa verde

2 oven-dried corn tortillas ground in a spice mill to a fine powder

freshly ground pepper

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