Guiso de pollo con chile verde

Ingredientes

• 4 poblano peppers
• 10 tomatillos (papery husks removed )
• 4 cloves garlic
• 1 jalapeno pepper
• 1.5 cups reduced sodium chicken broth
• 2 tsp kosher salt
• 2 tsp cumin
• 1/2 tsp onion powder
• 1.5 lb whole rotisserie chicken (shredded)
• 2 15 oz cans cannellini beans (drained, but not rinsed)
• 1 cup cilantro
• shredded monterey jack cheese (optional, for serving)

Preparación

1. 1

   Set the oven to broil.

2. 2

   Place tomatillos, poblano peppers, jalapeno, and unpeeled garlic cloves onto a sheet pan.

3. 3

   Broil on the top rack of the oven, turning ingredients occasionally, for 15-20 minutes, or until skin is blackened in spots on all sides. (Note: You can remove items individually as they are ready. Remove garlic first so that it doesn't burn.)

4. 4

   Peel the skin from the roasted garlic cloves, and set the peeled cloves aside. Place the roasted poblanos and jalapenos into a sealable ziploc bag. Let cool, remove skin and seeds from peppers, and dice.

5. 5

   Put diced peppers, tomatillos and garlic cloves into a blender. Add chicken broth, 1/2 cup cilantro, salt, cumin, and onion powder and blend until combined. (You should end up with about 4 cups of sauce. If you have less, you can add some additional broth).

6. 6

   Pour blended mixture into a slow cooker. Add shredded rotisserie chicken and drained beans. Cook on low for several hours until ready to serve.

7. 7

   Serve topped with additional cilantro and cheese, if desired.