Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.
Ingredients
3 pounds skinless, boneless chicken thighs
kosher salt to taste
1 (24 fluid ounce) bottle tomatillo-based salsa verde
½ (4 ounce) can chopped roasted green chiles
3 cloves garlic
1 large jalapeno pepper, seeded and sliced
½ cup lightly packed cilantro leaves and stems
1 tablespoon ground cumin
1 teaspoon ground dried chipotle pepper
½ teaspoon freshly ground black pepper
¾ teaspoon dried oregano
1 teaspoon kosher salt, or more to taste
2 (15 ounce) cans white kidney beans, drained and rinsed
Directions