Green Chili with Chicken and Garbanzo Beans

  • 1 medium onion - chopped
  • 1 poblano pepper - chopped
  • 1 teaspoon ground cumin
  • 1 pound ground chicken
  • 4 garlic cloves - minced
  • 1 teaspoon kosher salt
  • 1 pound tomatillos - husked, washed, and roughly chopped
  • 1 7oz can whole roasted green chilis (like Ortega) - seeds removed and chopped small
  • 1 cup Mexican beer (like Pacifico or Modelo Especial)
  • 1 cup chicken stock
  • 4 1/2 cups of cooked garbanzo beans, OR 3 cans - rinsed and drained
  • 1/2 cup chopped cilantro

Cooked white rice to serve over if desired

Optional Garnishes:
  • Chopped Cilantro
  • Diced Avocado
  • Crumbled Queso Fresco or shredded Pepper Jack Cheese
  • Sliced Radishes
  • Sliced Jalapeno pepper
In a large dutch oven, saute the onion and poblano pepper for about 7 minutes. Add the cumin and minced garlic and cook another minute. Add the ground chicken and cook, breaking it up with the side of a spoon, until it is cooked through. Add the salt, chopped tomatillos, chopped green chilies, beer, and stock, and bring to a simmer. Cover and lower the heat and simmer for about 30 to 45 minutes or until the tomatillos have broken down.  Add the garbanzo beans and cilantro and cook until heated through. Taste to see if you need any additional salt - that will depend on how salty your stock is. Serve in a bowl, over rice if desired, with optional garnishes.