I was shopping the other day, thinking about chili. I had a can of Bush’s Chili beans in white so I thought they might work with chicken and salsa verde. IT DOES! Really delicious and I made it in the crock pot to boot. Easy-peasy! They key to getting a good texture is to layer the ingredients so the chicken cooks as a whole layer. Then you break up the chicken and you have a nice chunky texture.
Salsa Verde Chili
1 pack ground chicken (about 1.25#)
1 tsp salt
.5 tsp black pepper
.5 tsp white pepper
1 tsp cumin
1 tsp dry mustard
1 tsp red pepper flakes
1 tsp ancho chile powder
1 tsp chili powder
pinch ground coriander
1 can Bush’s chili beans, white (or any white bean, but you’ll need to up the cumin)
1 sm can diced green chiles
1 onion, diced
1 red or green pepper, diced
3-4 cloves garlic, minced
2 dried arbol chiles, broken in half (optional)
1 tbl flour, to thicken, optional
3/4 to 1 cup salsa verde (I like Herdez because it has a bite to it.)
sour cream and pickled peppers for garnish
Crank up the crock pot to high. Dice up the veg. Mix all the spices in a small bowl and sprinkle on the chicken. Break up chicken a bit to get spices into it – don’t work it too much, tho, or it will get dense.
Put a little oil in the bottom of the crock pot and spray with cooking spray for easy cleanup. Put the onion, garlic and pepper on the bottom. Sprinkle with flour (for thickening). Then put in chicken as a layer and poke some holes in it so the liquids can reach the bottom. Add can of chiles with juice. Add beans with juice. Add salsa verde to cover everything. Add a splash of stock to help the veg in the bottom cook.
Cook on HI for about 4 hours – until the onions are cooked. Stir occasionally. If you cook on the stove, add chicken and cook on med hi for about 5 mins. Turn down to med, add veg and cook the veg until translucent, then add all the other ingredients and let simmer slowly for an hour or so. Remove the dried chiles before serving.
Serve with sour cream and pickled peppers if you’ve got them!