Description
This Chicken Chile Verde Stew is a comforting and flavorful dish that is easy to prepare. The combination of roasted peppers, tomatillos, and chicken creates a delicious and hearty stew that is perfect for a cozy meal.
Ingredients
Units
Scale
Roasted Vegetables:
- 4 poblano peppers
- 10 tomatillos, papery husks removed
- 4 cloves garlic
- 1 jalapeno pepper
Stew:
- 1.5 cups reduced sodium chicken broth
- 2 teaspoon kosher salt
- 2 teaspoon cumin
- 1/2 teaspoon 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
Instructions
- Roast Vegetables: Set the oven to broil. Place tomatillos, poblano peppers, jalapeno, and unpeeled garlic cloves onto a sheet pan. Broil for 15-20 minutes until blackened. Peel garlic and dice peppers.
- Blend: Put diced peppers, tomatillos, and garlic in a blender. Add broth, cilantro, salt, cumin, and onion powder. Blend until smooth.
- Cook: Pour sauce into a slow cooker. Add chicken and beans. Cook on low for several hours.
- Serve: Top with cilantro and cheese if desired.
Notes
- You can adjust the spice level by adding more or less jalapeno.
- This stew freezes well for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 95mg
