Chile Verde Chicken Chili with White Beans

By Foodiewife

Slow cook for 4-1/2 or pressure cook in 45 minutes.

Ingredients

• Garnish:
• 1-1/2 cups dry great Northern beans
• 6 tomatillos, chopped
• 2 Poblano (or Anaheim) chilis, chopped
• 2 onions, chopped
• 2 jalapenos, seeded and chopped
• 3 cloves garlic, minced
• 1 T. Ground cumin
• 1 tsp. dried oregano
• 1 tsp. ground coriander
• 4 cups water
• 2 large chicken breasts, bone in
• 1/2 cup masa harina
• 3 Tbsp. Lime juice
• salt and pepper, to taste
• lime wedges
• sour cream
• chopped fresh cilantro

Preparation

Step 1

Soak beans overnight, or at least 6 hours.

For the broth:
Place chicken breasts and 4 cups of water into pressure cooker; 30 minutes.
Pressure release and shred chicken.

Chop all the veggies.

Add beans, tomatillos, chilis, onion, jalapeno, garlic, cumin, oregano, coriander and broth to pressure cooker. Lock on lid and set for 30 minutes.

Release pressure and turn to saute.

Add chicken, masa harina and lime juice, and allow to simmer 5-10 minutes.

Garnish with lime wedges, sour cream and cilantro