Chicken Verde Chili

Hatch chiles are beloved for their unique smoky flavor and sneaky heat. Anaheim or poblano chilies can be used in a pinch if you can’t find Hatch chilies, which are grown in New Mexico’s Hatch Valley.

2 tablespoons olive oil 1 large yellow onion, diced 15-ounces roasted hatch chilies, roughly chopped, seeds and stems discarded 1 jalapeño pepper, stemmed, seeded and diced 4 cloves garlic, minced 4 cups chicken broth 1 pound chicken breast tenderloin 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 2 (15.5-ounce) cans cannellini beans, drained and rinsed 1/2 cup chopped cilantro Juice of 2 limes Sour cream, diced avocados, sliced green onions for serving

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and jalapeno and cook for 10 minutes, until the peppers are softened and the onions are translucent.

Stir in garlic and cook for 1 minute until fragrant.

Place cooked onions, pepper and garlic in a blender with the roasted hatch chilies. Puree until it is well combined and smooth.

Place pureed peppers and onions back into the pot and add the chicken broth, chicken tenderloins, salt, cumin and oregano. Stir to combine, then reduce the heat to low, cover and simmer for 20 minutes.

Remove chicken from pot and when cool enough to touch, shred with your fingers or two forks and add back to the pot. Stir in cannellini beans, chopped cilantro and lime juice. Taste and season with more salt if needed.

Serve in bowls topped with sour cream, cilantro, green onions and sliced avocados, or whatever toppings you love.

Serves 6.

– Gretchen McKay, Post-Gazette

Fire-roasted hatch chilies give this green chicken chili a spicy, smoky kick.