Ingredients
Salsa Verde:
- 1 pound tomatillos, husked
- ½ onion, cut into 2 pieces
- 1 serrano pepper
- 2 cloves garlic, unpeeled
- ½ cup chopped fresh cilantro
- 1 teaspoon salt
Chili:
- 4 cups chicken broth
- 2 (15 ounce) cans great Northern beans, drained
- 2 skinless, boneless chicken breast halves
- 2 teaspoons ground cumin
- ½ teaspoon salt, or to taste
- 4 Hatch chile peppers, halved and seeded
- ½ cup shredded jalapeno Jack cheese
Directions
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Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
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Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
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Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
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Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
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Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
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Cook until chili is warmed through, about 30 minutes more.
Cook’s Note:
A 16-ounce jar of salsa verde can be used in place of making it from scratch. A 4-ounce can of Hatch chiles can be used in place of fresh chiles.
