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Sauté the chicken: Pat the chicken dry and season all over with salt and pepper. Heat 1 tablespoon neutral oil in the pot over medium-high heat. Add the chicken in an even layer and cook for 5 minutes per side until mostly cooked through and beginning to brown all over. Remove from the pot and transfer to a bowl.
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Step. 2 In a small measuring cup, whisk together 1/2 cup of chicken broth and the cornmeal or masa harina. Step. 3 Add the remaining 3 1/2 cups chicken broth, cornmeal mixture, white beans, canned green chilis, and corn to the Dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat.
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Add onion and saute 4 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
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Remove 3-4 cloves and place in a blender along with the tomatillos, poblanos, and jalapeño. Add the juice from the lime, salt, and cumin and blend until smooth. Shred the chicken and add to the simmering beans. Add 1/2 cup of the salsa verde and water and stir to combine. If using dry beans, you may need to season with additional salt.
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Preheat oven to 425 degrees. Rinse tomatillos and set in a bowl with warm water. Let sit for 10 minutes to help loosen husks. Then gently work to remove husks and any sticky residue. Dry, slice in half and place on a baking sheet. Drizzle with 1 tbsp of olive oil, salt/pepper, and toss.
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Step 1. On medium heat add 1 tablespoon extra virgin olive oil, and chopped onion, and saute for 5 minutes. Step 2. Add chopped jalapeno and poblano peppers and cook for 3 minutes until they release flavor. Step 3. Add garlic, cumin, and oregano and give them a stir for 30 seconds, followed by tomatillos, chilies, shredded chicken, great.
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When cool; peel, seed and dice the poblano peppers. Dice the onions and bell pepper. Heat the oil in a large Dutch oven or kettle. Add onions, yellow bell pepper, poblano peppers, pressed garlic.
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Gather ingredients. Heat oil in a large pot, and cook onion and garlic until soft. Stir in broth, then add in tomatillos, tomatoes, and chiles. Stir together and season with oregano, coriander, and cumin. Bring to a boil, then simmer for 10 minutes. Add chicken, beans, and corn; simmer 5 minutes.
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Cover the pot with a lid and cook for about 15 minutes. Flip chicken breasts and cook for a few more minutes. Add beans, corn, chicken stock, and spices to the pot and mix well. Lower the heat to low and cover the pot with a lid. Cook for about an hour. Take chicken out of the pot and shred it using two forks.
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Cornstarch: remove about ¼ cup chili and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the soup. Simmer until thickened, about 5 minutes. Repeat if needed. Flour: remove about ½ cup chili and whisk in 2-4 tablespoons flour with a fork until smooth then whisk it back into the soup.
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Add the oregano and cumin, stirring to combine. Cook for 6 to 7 minutes to soften the tomatillos. Add the broth, beans, and salt; bring to a boil over medium-high. Reduce the heat to medium, and simmer 20 minutes. Add the chicken and cook until done, about 5 minutes. Serve with the cilantro, sour cream, avocado, and cheese, if desired.
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For the White Bean Chicken Chile Verde: Preheat oven to 425 degrees F. Line a large baking or cookie sheet with foil. Set aside. Remove skins from tomatillos. Wash, dry, and cut in half. Place cut side down on foil-lined baking sheet. Wash and cut poblanos in half, remove ribbing, seeds, and stems.
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About 3-4 minutes. Remove chicken from pot, set aside. In the mean time, in a food processor, make a flavor paste. Combine tomatillos, green chilies and jalapeño and blend until thick & smooth. May need to make 2 batches. Add more oil if desired, add onions and garlic, sauté until tender, about 5 minutes. Careful not to burn the garlic.
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Place a lid on the pot and cook for about 10 minutes, stirring occasionally. Crain and rinse white beans. Drain chilies and finely chop. Chop cilantro. After tomatillos have been cooking for 10 minutes, add beans and green chilies along with chicken stock. Cover with lid and bring to a boil.
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5. Mix in the browned chicken and cooked white beans. Pour in 3 cups of the chicken broth and the Tomatillo-Hatch Green Chile Sauce. Cover and simmer for 20 minutes, stirring occasionally and adjusting the seasoning as needed. If the chili is thicker than you like, add more chicken broth. 6. When finished, stir in the chopped cilantro and serve.
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Instructions. Heat oil on medium heat in a large pot. Sauté onion and garlic until soft. Stir in broth, chicken, tomatillos, tomatoes, chiles, and spices. Bring to a boil, then simmer for 10 minutes. Add corn and beans; simmer 5 minutes. Season with salt and pepper to taste.