Chili Verde con Pollo (Green Chili with Chicken)

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Penny Burt

Prep Time

0
min.

Total Time

12
hr.

Servings

What You Need

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1 bag (1 lb.) pinto beans
2 cans chicken broth
1 large white onion, chopped and divided in half
Chili powder
Soy sauce
Salt and pepper
1 raw whole chicken, skinned, boned and chopped OR 3 lb. raw boneless skinless chicken breasts, chopped
Juice of 2-3 limes or 1 small container of Reallime (Set some juice aside)
2 tablespoons olive oil
2 garlic cloves
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1 cup chopped fresh cilantro leaves
3 small cans roasted green chilies

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Make It

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Rinse beans, removing any bad beans or floaters. Soak beans in water overnight in a large pan.
The next day, boil the beans in the soak water, adding chicken broth for extra liquid. Add 1/2 of the chopped onion. Cook until beans are soft enough to eat. Season to taste with chili powder, soy sauce, salt and pepper.
Douse chopped chicken with lime juice and let set. In the mean time, heat a skillet to medium heat and add olive oil. Sauté the other half of the chopped onion. Press the garlic cloves and sauté them with the onion. After the onion clarifies (be careful not to let the garlic scorch) add the chicken and the set aside lime juice to the pan (discard old chicken and lime juices). Cook until the chicken is cooked through.
Put chicken mixture and bean mixture together in a large pan or crock-pot. Add cilantro and green chilies. Heat through and serve.

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Notes

After the beans are cooked, the assemblage time of the chili is only 30 minutes. This recipe tastes even better after the completed chili sits refrigerated overnight.

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