Chicken Chili with Small White Beans and Tomatillo Salsa
I enjoyed the good fortune of attending several excellent Mexican cooking classes and am sharing ideas that resonated with me. For example, by oven-drying then grinding fresh corn tortillas you get a traditional thickener. I also love making quick pickled onions and use them not only with Mexican meals, but also with Indian and Middle Eastern inspired dishes. Thanks Anthony from Downcity Food and Cocktails. —NBrush
boneless, skinless chicken thighs, cut into 1 inch dice
medilum diced yellow onions
minced chipotle chili in adobo
15 ounce cans small white beans (habichuelas)
low sodium chicken stock
7 ounce cans salsa verde
oven-dried corn tortillas ground in a spice mill to a fine powder
In a large Dutch oven on medium heat cook the bacon until crispy and renders its fat. Reserve the bacon for another use. Reduce the heat to the lowest possible temperature and add the olive oil and the garlic. Let the garlic steep for 15 minutes; stirring occasionally. Adjust the heat to medium high and immediately add the chicken. Saute the chicken until evenly cooked but not browned. Add the onions and salt stirring to combine. Cover and cook on medium heat stirring occasionally until the onions become translucent around 6 minutes.
Stirring constantly add the cumin and cook for a minute then add the chipotle pepper continuing to stir for another minute. Mix in the beans with their liquid and add the chicken stock and salsa. Adjust the heat to high, bring to a boil then reduce to a simmer. Add the ground tortillas and simmer for 20 minutes until thickened. Grind some pepper over it. Either serve immediately or refrigerate and eat the next day.
Serve with coarsely chopped cilantro, crumbled cotija cheese or make simple pickled onions by dicing a medium onion, adding the juice of a lime and a large pinch of kosher salt. Stir and let sit at room temp for about 15-20 minutes.