*currently searching for a good vegetarian chicken substitute – will report back

Ingredients:

• 3 lbs. tomatillos, husked and rinsed
• 2 T. minced garlic
• 6 Poblano peppers
• 4 Jalapeno peppers
• 2 medium yellow onions
• 6 lbs. chicken breast, cubed 1/2″
• 2 bunches cilantro
• 5 c. chicken stock
• 3 cans white beans, drained & rinsed (optional)
• Juice of 1 lime
• 2 T. Oregano
• 2 t. garlic powder
• 2 t. onion powder
• Salt
• Pepper
• Olive oil

Directions:

1. Roast the peppers under your broiler or on the grill until skins are black. Wrap in foil to “sweat”, then peel when cooled enough to touch.
2. Halve and roast the tomatillos until blackened, and peel when cooled.
3. Blend peppers and tomatillos with lime juice and cilantro until smooth, set aside. (if you need more liquid, add some of the chicken stock)
4. Lightly flour the cubed chicken and brown with olive oil in a large stockpot, halfway through, adding the onions, minced garlic and oregano.
5. Add garlic powder, onion powder, salt and pepper and continue sauteeing for 2 minutes.
6. Add the pureed tomatillo mixture, chicken stock, and beans. Cover and simmer for 1 hour.

Serve with tortilla chips to skip utensils! Or serve inside flour tortillas.

*Note: I use Knorr Sazon (garlic, onion, coriander, annatto) seasoning with this, if you can find it, use two .17 oz. packets in place of the garlic/onion powder.