It’s starting to look like fall… this means soups, stews, and other hearty one pot meals taking advantage of all the great fall produce and slow braised meats.

This chicken chili verde takes advantage of hatch chili season, and is a perfect taco tuesday iteration for fall. Quick note: if it’s not hatch chili season you can substitute with an anaheim pepper or poblano chili.

Ingredients:

4 tbs avocado oil

4.5 lb whole chicken

12 cups chicken stock

1 bunch cilantro, stems removed, 1/2 of the leaves reserved for garnish

1 yellow onion, ends and peel removed, halved

2 cloves garlic, peel removed

1 Tbsp black peppercorns

1 tsp salt

2 Tbso avocado oil

1 hatch chili, stemmed, seeded and rough chopped

4 hatch chilis, stemmed, seeded and diced

1/2 jalepeno, seeded, stemmed and minced

1 white onion, peeled, cored and diced

8 tomatillos, peeled and quartered

4 garlic cloves, peeled

1 tsp cumin

1/2 tsp mexican oregano

1 tsp salt

1/4 tsp white pepper

1 can northern white beans, rinsed and drained

1 can white navy beans, rinsed and drained

2 cups shredded jack cheese

1 avocado, peeled, pitted and diced

handful of castelvetrano olives, pitted and sliced

sour cream

fritos

Directions:

In a large dutch oven, heat 4 Tbsp of avocado oil until shimmering.

Pat chicken dry. Brown on all sides in the dutch oven. When skin is browned, add stock to cover. Add 1/2 bunch cilantro, yellow onion, 2 cloves of garlic, black peppercorns, and 1 tsp salt. Bring to boil.

Once boiling, turn down to simmer, and cover. Let braise on stovetop for 90 minutes - until chicken is fully cooked and meet is falling off bone.

Reserve 1 cup of strained liquid.

Remove chicken from pot, and place in heat safe bowl. Let sit for 5 minutes.

Puree tomatillos and 4 cloves of garlic in high powered food processor until smooth.

Discard leftover liquid and add-ins. Place dutch oven back on stove. Heat 2 Tbsp olive oil until shimmering.

Once olive oil is shimmering, add white onion, hatch chilis, and jalapeños, sautéing until softened. Add in reserved liquid and pureed tomatillos. Add cumin, oregano, 1 tsp salt, and white pepper. Let simmer for 30 minutes.

Remove bone and skin from chicken, shred meat and add back in to vegetables with both cans of beans. Continue sautéing for another 20 minutes.

Serve in bowls and top with your choice of cilantro, sour cream, olives, jack cheese and/or fritos.