While I’ve always loved the idea of white chili, the reality was often disappointing. By adding flavorful dark meat and my own fire roasted chiles, I’ve finally created a version that’s impossible to resist.
|1||16-ounce package||dried great northern white beans|
|3||pounds||chicken pieces, breasts and thighs|
|6||cups||water (for poaching chicken)|
|1 1/2||teaspoons||salt, divided|
|~||freshly ground black pepper|
|2||roasted pasilla chiles, seeded|
|2||roasted anaheim chiles, seeded|
|2||roasted jalapeno chiles, seeded|
|8||cups||chicken broth, divided|
|~||chopped fresh cilantro|
|4||limes, for garnish|
- Check the beans for small stones and debris, then put them in a large strainer and rinse under cool water.
- Transfer the beans to a large bowl and add the 8 cups of water. Cover and soak overnight.
- Drain the beans and set aside.
- Heat the olive oil in a large, heavy-bottomed pot over a medium-high flame.
- Sprinkle the chicken breasts and thighs with 1 teaspoon of salt and pepper to taste. Sauté until golden brown.
- Finish cooking the chicken by poaching: Bring the 6 cups of water to a lively simmer in a large pot. Add the browned chicken pieces, cover with a lid and simmer for 20 minutes, until cooked through.
- Remove the chicken and cool. Discard the skin. Strip the meat from the bones and shred with a fork. Set aside.|
- Add the onions to the pan and sauté until softened, 3–4 minutes.
- Add the garlic and cook for 30 seconds.
- Clear a space in the pan and add the cumin and coriander, allowing the dry spices to roast directly on the pan for 30 seconds. Mix them into the onion-garlic mixture.
- Chop the roasted chiles and add to the mixture.
- Add the remaining salt.
- Add 6 cups of the broth and bring to a boil.
- Add the beans, cover with a lid and return the pot to a boil. Adjust the heat and simmer until the beans are soft, 1 1/2–2 hours.
- Stir in the shredded chicken.Note: If you prefer to make the chili in advance, it will absorb all of its liquid overnight in the refrigerator. Use the 2 reserved cups of broth to replenish the liquid when heating the dish to serve.
- Taste and adjust the seasonings.
- Ladle the chili into bowls and sprinkle with chopped cilantro.
- Serve with lime wedges, for spritzing.