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Ingredients
  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 4 tablespoons vegetable oil, divided
  • subheading: 4 quarts chicken stock:
  • 1 cup yellow onions, diced
  • 1 cup celery, diced
  • ½ cup green bell peppers, diced
  • ½ cup poblano peppers, diced
  • 1 tablespoon garlic, minced
  • 2 tablespoons jalapeno pepper, minced
  • 1 tablespoon ground cumin
  • ⅛ teaspoon ground cayenne
  • 4 cups tomatillos, large diced
  • 3 cups canned great northern white beans, rinsed
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