Mexican Green Chili

Ingredients

 * 4 dried Poblano Chiles or 2 fresh Poblano Chiles
 * 1 Tbsp. Olive Oil
 * 1 large Onion, 1/4" dice
 * 2 Jalapeno Chiles, roasted, skinned and seeded, then mince
 * 1 Tbsp. bottle, minced Garlic
 * 1/2 cup chopped fresh Parsley
 * 1 tsp. Cumin, or more to taste
 * 3/4 tsp. Salt
 * 2 lbs. Tomatillos, husked, rinsed and cut into quarters, cut into 8ths. if large
 * 2 14-1/2 oz. cans Chicken Broth
 * 2 15 to 19 oz. cans Cannellini Beans, rinsed and drained, if you can't find Cannellini, use Navy Beans
 * 1 lb. Chicken meat, boneless and skinless, Breasts and thighs work the best, cooked

Directions

 * 1) Preheat broiler. Line a broiler pan with foil.
 * 2) Cut green poblano peppers in half, discard stems and seeds.Lay pepper halves on foil cut side down.
 * 3) With hand press peppers flat.Lay jalapenos along side.
 * 4) Broil peppers until charred all over, about 8 to 10 minutes.
 * 5) Wrap foil around peppers and allow to steam until cool to handle.
 * 6) Remove skin and seeds from jalapenos and the skin from poblano peppers.
 * 7) Cut into 1" pieces. In a 6 quart Dutch oven, heat oil over medium heat until hot.
 * 8) Add onion, garlic, parsley, cumin and salt. Cook 5 minutes, stir in tomatillos, broth and roasted peppers.
 * 9) Heat to boiling on high heat.cover and simmer 20 minutes or until tomatillos are tender.
 * 10) Stir in beans and chicken and cook until bubbly, stirring often.
 * 11) If you are using the dried poblano peppers, break open, shake out seeds and remove stem.
 * 12) Put in blender with 1/2 cup water. Puree until smooth.
 * 13) Add to recipe when you add chicken broth. It will turn the dish a reddish color, but will still taste good.
 * 14) Makes 8 1/2 cups stew .Serve in bowl like soup or over hot fluffy rice.

Contributed by:
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