By In The Kitchen With Stefano Faita
2 tbsp. olive oil
1 onions, chopped
2 garlic cloves, chopped
1 poblano chile, 2 jalapenos or 1 green bell pepper, chopped
2 tsp. ground cumin
1 tbsp. chili powder
1 tbsp. oregano
Salt and freshly pepper, to taste
2 (400 ml) cans tomatillos, drained and coarsely chopped
2 cups chicken stock
1 tbsp. Worcestershire sauce
1 tsp. brown sugar
1 (19 ounce) can beans, such as cannellini or pinto
1 deli roast chicken, removed from bone and roughly chopped or shredded
1/2 cup chopped cilantro
Juice of 1 to 2 limes
2 limes, cut in wedges, for serving
1 avocado, cut in slices or cubes, for serving
Hot sauce, for serving
1 cup frozen corn kernels, cooked, for serving
Tortilla chips, warmed tortillas or steamed rice, for serving
Grated cheddar or Monterey Jack, for serving
Heat Dutch oven or large saucepan over medium heat. Add olive oil. When oil is hot, add onions, garlic, poblano chile, cumin, chili powder, allspice, oregano and salt and pepper. Cook until onions and peppers start to soften, about 5 minutes.
Add canned tomatillos, chicken stock and Worcestershire sauce and brown sugar. Stir to combine. Bring to a boil. Reduce to a medium simmer and continue to cook until flavours marry, about 10 minutes.
Mash half the beans. Add mashed beans, remaining whole beans and chicken. Cook until chicken and beans are thoroughly heated, about 8 to 10 minutes more. Stir in cilantro and finish with lime juice to taste.
Serve Mexican Chicken & Bean Stew with desired toppings, such as lime wedges, avocado slices, hot sauce, corn, tortilla chips and/or grated cheese.
Yield: 4 to 6 servings.