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.
Simmer for 20 minutes.