Recipe by Leah King
Ingredients:
4 Tbsp. cooking fat (bacon fat was used here)
2 large yellow onion, diced
4 green bell peppers, diced
(2) 7 oz. can green chilies, chopped
3 Tbsp. garlic, minced
2 c. yellow potato, diced
1 Tbsp. cumin
2 tsp. coriander
1 Tbsp. Mexican oregano
2 tsp. onion powder
1 tsp. powdered garlic
1/2 tsp. thyme
2 Tbsp. salt
6 c. pulled or chopped chicken
4 poblano peppers, charred, skinned, seeded, and chopped**
8-10 cups stock of choice (chicken is preferred)
(1) 14 oz. can pinto beans
2 limes, zested and juiced
1 bunch cilantro, chopped
(optional) sour cream, and additional lime and cilantro for garnish
Procedure:
- Put your fat of choice in a stock pot and add the onions, sautéing over low heat until beginning to caramelize (20-30 min). Don’t rush this part. It’s an important step to develop the necessary sweetness for balance.
- When your onions are golden brown, add the cumin, coriander, oregano, onion & garlic powder, thyme, fresh garlic, and salt. Toast for 3-5 minutes over medium heat.
- Add bell peppers, prepped poblanos, green chilies, and potatoes. Sauté 3 minutes.
- Add your stock. Bring to a boil and reduce to a simmer. Add chicken and pinto beans. Cook until potatoes are soft.
- Add lime and cilantro, and taste for salt.
- (Optional) Garnish with additional lime, cilantro, and sour cream.
**Prepping poblanos: If you have a gas stove, char your peppers over the flame. If not, you can broil them in your oven, turning occasionally. When blistered, put into a container and cover tightly for at least 15 minutes. Scrape skins, remove seeds, and discard. Chop well.
Look for Moonflower Basics (Field Day brand pinto beans and stock and organic yellow onions) and local bell and poblano peppers from Walipini Express!
