Update 2023: This post is kinda messy. It’s not really a chili. I was corrected by a mexican co-worker of mine that it is a “pozole“. Turns out that’s not really accurate either. Pozole is defined by the presence of hominy then a stew of this nature is built around it. So for now, this is chicken stew, Regardless, I need pictures for this so it’s gonna get redone!

This was recently featured at a corporate charity chili cook-off. While it didn’t “win”, it was regarded by multiple Latin eaters to be absolutely authentic!

• 4 each of leg quarters and split breasts (with bone and skin)
• Mojo Criollo

Marinate chicken in mojo.

Roast for 45min at 350F.

Drain drippings and set aside.

Let chicken cool.

• 4 tomatillo
• 3 medium onion
• 2 Tbls. Olive oil
• Salt, pepper, cumin

Dice tomatillo and onion.

Toss with olive oil, salt, pepper, and cumin.

Roast for 35min at 350F.

• 4-6 cloves garlic, minced
• 1 quart chicken broth
• 2 27oz cans of pinto beans
• 2 poblano peppers, very small dice
• 2 jalapeno peppers, very small dice
• 2 Tbls. masa

Put tomatillo and onions (with liquid from roasting) into stock pot over med-low heat.

Add garlic, broth, and beans (with water if canned).

Debone chicken and dice. Add to stock pot with drippings.

Simmer for one hour.

Add peppers.

Add masa.

Simmer for 20 minutes.