Green Chicken Chili – Sorry, Red and White, But There’s a New Color in Town

Green Chicken Chili – Sorry, Red and White, But There’s a New Color in Town

Siti R on February 20, 2018

If I had to pick a favorite color chili, it would have to be green. And, if I had to pick a favorite kind of green chili, it would be this chicken and white bean green chili, which, notwithstanding a very minor pumpkin seed issue, really came out amazing.

A true “chili verde” is made by roasting and pureeing fresh tomatillos, which is kind of labor intensive, if you can even find fresh tomatillos, so we’re going with a ready-to-use green salsa from the market. You should be able to chose from several varieties, but just be sure to read the labels carefully. Tomatillos must be the first ingredient, followed by onion, and chilies.

If you never had tomatillo before, I’d describe it as having a less sweet, slightly more acidic, but fruitier, tomato-like flavor. It’s very bright, and refreshing, and makes a chili prepared with it especially excellent for pairing with things like cornbread, or homemade corn tortillas. 

Once you find some tomatillo salsa, there’s not a lot that can go wrong, as we’re simply going to simmer everything until tender, assuming you’re using the recommended thighs. If you decided to use chicken breast, you’ll only need to simmer it until it’s cooked through, otherwise, unlike the thigh, it’ll get dry. No matter what you use, I really do hope you give this a try soon. Enjoy!

Ingredients for 4 to 6 portions of Green Chicken Chili:

3 pounds boneless skinless chicken thighs, seasoned with salt

1 bottle (24-oz) tomatillo-based salsa verde, about 3 cups

1/2 cup fire-roasted hatch chilies, or other roasted green chili

3 garlic cloves

1 large jalapeno, sliced

1/2 cup cilantro leaves

1 tablespoon cumin

1 teaspoon ground chipotle

1/2 teaspoon freshly ground black pepper

3/4 teaspoon dried oregano

1 teaspoon kosher salt, plus more as needed

2 cans white kidney beans (cannellini beans), drained, rinsed

sour cream and avocado to garnish

Refried Beans – Cooked Well, Not Twice

Refried Beans – Cooked Well, Not Twice

Siti R on February 03, 2017

Contrary to popular belief, refried beans are not called refried beans because they’re refried.  As it turns out the name actually translates to well fried, as in so well fried, beans are reduced to a molten mash.  And what a delicious mash it is.

I don’t think I would ever sit down to eat just a bowl of refried beans, but they make everything they’re served with, on, or in, infinitely better.  Just as long as you use lard.  In my opinion, using rendered pork fat for these produces the ultimate refried beans.

Many folks insist on using bacon, and it’s always hard to argue against using bacon, but for me that smoky flavor, as delicious as it is, just overwhelms the rest of the ingredients.  Besides that enthusiastic recommendation, be sure to taste for seasoning at the end.

Since we don’t cook the beans with salt, it’s going to take some fairly generous seasoning later. In fact, any reviews less than five-stars will be the result of people under salting, and then unfairly blaming me. So, whether these are going on your Super Bowl nachos, or just in your regular recipe rotation, I really do hope you give this a try soon. Enjoy!

Ingredients for 8 portions refried beans:

For the beans:

1 pound dry pinto beans, soaked overnight

4 whole garlic cloves

1/2 teaspoon dry epazote, or teaspoon of dried oregano

9 cups cold water

- Simmer one and a half to two hours or until beans are very soft

For the refried beans:

1/2 cup lard

1 1/2 cups diced onions

2 teaspoons Kosher salt

2 tablespoons minced Serrano pepper

1 teaspoon ground chipotle

the cooked beans

reserved bean liquid, as needed (I usually use all of it)