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Ingredients
  • subheading: FOR THE VERDE SAUCE:
  • 2 pounds tomatillos husked and roughly chopped
  • 1 pound roasted green peppers chopped (use Hatch chilies, poblanos, or a mix - canned is OK)
  • 2 to 3 jalapeno peppers chopped (optional, for spicy - use serranos for hotter)
  • subheading: FOR THE GREEN CHICKEN CHILI:
  • 2 tablespoons vegetable oil
  • 3 pounds boneless chicken cut into bite-sized pieces (use chicken thighs or a mix of chicken thigh and chicken breast)
  • 1 large onion chopped
  • 4 to 5 cloves garlic minced
  • 1 tablespoon green chili powder use Hatch or any green blend - You can use red chili powder, though it may affect your final color
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • ½ to 1 cup chicken stock
  • 14 ounces canned white beans drained (you can use 2 cans)
  • ½ cup chopped fresh cilantro
  • Juice from 1 large lime
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