Salsa Verde Chicken Chili

 Salsa Verde Chicken Chili

Having lived in the San Francisco Bay Area where it is cool all year long, I have learned that things I'd not make in hot central valley of California, except in winter, I can make any time over here, on the peninsula. Things like hot soup, stoups and chili can be made all year round. Recently, I made a salsa verde chili with beans and shredded chicken full of fresh and dried spices. This is one of those meals that will feed upward of eight people, six for those with big appetites. I'd serve this with biscuits or with corn meal muffins with jalapenos and cheese or bacon, garlic and cheese. Let's get to the chili recipe, shall we?

Ingredients

1 rotisserie chicken, shredded

2 cans beans, your favorite

1 onion, chopped (I used a white onion)

2 rounded tablespoons smoked Paprika

2 rounded tablespoons dried oregano

1 rounded tablespoon dried thyme

salt and pepper, teaspoon each

1 tablespoon dried cumin

1 tablespoon Sofrito spices (optional)

2 jars Salsa Verde (16 oz)

bundle of chopped fresh cilantro

1 box chicken stock or broth

1/2 of a large Mexican beer (I use Modelo)

I must interject here, that I made this chili using store bought ingredients. I enjoy prepping recipes from scratch, but, I was not feeling great, so I made this from store bought items. I could have roasted the chicken and shredded it, I could have roasted limes, serrano chiles, tomatillios, onion and garlic and heated up the spices in a skillet to make it authentic and extremely flavorful. I am shamed, but in the real world, not everyone has that capability nor the gift of time to do so. You prep it as you can, fresh or store bought. I also made this really beautiful and delicious chili in a slow cooker. The apartment smelled simply amazing all day long!

Please see the rest below the photo 🠋

There is nothing to fry or seer when prepping this slow cooker chili.  I shamefully (but sooo easilyl) bought a rotisserie chicken and shredded it. (Foley got the skin). 

Add the chopped onion and garlic to the bottom of the slow cooker or your pot over a drizzle of your favorite oil. Add the chicken atop that. Add the salsa verde and stir to incorporate the ingredients. Add the drained and washed beans. Now, add the beer and the chicken stock, the fresh and dried spices and herbs. Once more, stir to thoroughly mix everything.  It should be giving off an amazing aroma already!  

Now, friends, all you must do is turn on the slow cooker to low for 8 hours or high for 4 hours.  If you are using a pot on the stove top, bring the mixture to a boil over high heat and then reduce the heat to a simmer for  two - to - four hours. Stir every hour if you are using a stove top pot. 

THIS is what it should look like, finished, and the beautiful aroma should knock you on your behind!  Add to a bowl, top with whatever garnishes you wish and enjoy!!!  

Now, please let me know two things:  how did you make this and, how did you make it your own? 

With that, as always,Thank You for your visit!  I am always sincerely grateful for your time and consideration. ❤

Now, Go Cook For Someone You Love!

~ Martin

In-House Cook

Mr. Foley