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White "Green" Chili

1/2 C.Flour
2 t.ground cumin
2 t.dried oregano
1/2 t.ground pepper
2 t.kosher salt
3 lbs.boneless, skinless chicken pieces, cut into 1 1/2" cubes
Olive oilto sauté
1c.diced onion
3 clovesgarlic
1 T.chili powder
1 - 15 ounce canchopped tomatoes, drained
2 c.diced green chilis
3tomatillos, husks removed, chopped
5 c.chicken broth
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White "Green" Chili - Equipment List

Measuring Spoons
Paring Knife
Can Opener

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White "Green" Chili - Instructions

Combine flour, cumin, oregano, pepper and salt in a flat dish or plate. In a large braising dish, heat a
thin film of olive oil over medium heat. Lightly coat chicken pieces in seasoned flour and shake off
excess flour. Working in batches if necessary, place an even layer of chicken in the hot pan and sear
until lightly browned on all sides. Add chicken to crock pot.

Add a little more oil to braising dish, if necessary, and add onions. Sprinkle with a generous pinch of
salt and continue to sauté until onions are transparent. Add garlic and chili powder and cook until
fragrant, 30 seconds. Stir in tomatoes, green chilies and tomatillos and bring to a simmer. Transfer all
ingredients to the crock pot and add enough broth to barely cover chicken. Simmer two hours or until
tender.

Alternatively, green chili can be transferred to a slow cooker and cooked for 4-6 hours until tender.

*Boneless, skinless breasts contain the least fat, but boneless, skinless thighs can take the abuse of
the longer cooking in the slow cooker and they maintain their succulence.

Recipe provided by Chef Shellie Kark, Kitchencue

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White "Green" Chili - Instructions Continued

Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission

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