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