Ingredients:

  • 3 large Poblano peppers (approx. 350g)
  • 1 Jalapeño, seeded and minced
  • 1 tbsp neutral avocado oil
  • 1 large yellow onion, finely diced (200g)
  • 4 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 4 cups chicken bone broth
  • 2 cans (15 oz each) Cannellini beans, drained and rinsed
  • 1/2 cup full-fat sour cream
  • 2 large limes, juiced and zested
  • 1 cup fresh cilantro, chopped
  • Salt and cracked black pepper to taste

Instructions:

  1. Place poblanos directly on gas grates or under the broiler. Turn until skin is completely black and bubbly. Note: This takes about 8 minutes.
  2. Place charred peppers in a bowl and cover tightly. Wait 10 minutes until skins peel away effortlessly.
  3. Remove skins, seeds, and stems from poblanos, then dice. Mince the jalapeño, onion, and garlic.
  4. Heat avocado oil in a large pot over medium high. Cook chicken 5 minutes until browned on the edges.
  5. Add onion and jalapeño to the pot. Cook 4 minutes until the onion is translucent and soft.
  6. Stir in garlic, cumin, coriander, oregano, and paprika. Toast for 1 minute until the kitchen smells like a spice market.
  7. Pour in the bone broth and add the diced poblanos and beans. Bring to a boil then reduce to a low simmer.
  8. Cover and simmer for 30 minutes. Check chicken is tender and flavors have melded.
  9. In a small bowl, whisk 1/2 cup of hot broth into the sour cream. Stir back into the pot to prevent curdling.
  10. Remove from heat. Stir in lime juice, lime zest, and cilantro. Season with salt and pepper to taste.