Green chili with chicken
Ingredients
- 8 poblano chilies
- 2 jalapeno chilies
- 1/4 cup olive oil
- 2 onions chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 1/2 pounds boneless skinless chicken breasts
- 3 cans (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1/4 cup whipping cream
- 2 tbsp cornmeal
- chopped chilies
- crumbled Mexican cheese
- chopped onion
- minced cilantro
- salsa
Servings:
Instructions
- Heat the broiler or a heavy skillet over medium heat; roast the chilies, turning, until blackened on all sides, about 8 minutes. Transfer to a plastic or paper bag; set aside to cool. Peel away blackened skins. (It's ok if some charred bits remain.) Seed chilies; chop. Set aside. Heat the oil in a Dutch oven over medium heat. Stir in onions, garlic, and cumin; cook, stirring occasionally, until onions are translucent and tender, about 10 minutes. Meanwhile, cut the chicken into 1/2 inch square pieces; transfer to the Dutch oven. Cook, stirring once or twice, until chicken is opaque, about 8 minutes. Add chicken broth, tomatoes, oregano and reserved chilies. Increase heat to high; heat to a boil. Cover; reduce heat to a simmer. Cook, stirring occasionally, about 50 minutes. Stir in cream and cornmeal; cook 10 minutes. Pass the garnishes at the table.