Tomatillo Chicken Chili

Ingredients

2 T olive oil
1 medium onion, diced
2 green bell peppers, diced
6 tomatillos
2 garlic cloves, smushed
1 T ground cumin
1 T dried oregano
1 lb boneless, skinless chicken thighs
2 cups chicken stock
1 can white beans (optional)
125g can mild chopped green chilis, preferably Hatch
2 limes - 1 juiced, 1 wedged for serving
fresh cilantro

Directions

Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion, peppers, tomatillos, and a little salt and pepper and cook, stirring frequently, until softened - about 5 minutes. Add the garlic and spices and cook 1 minute more.

Add the chicken to the pan, then pour in the chicken stock and beans, if using. Raise the heat to maintain a gentle simmer, but not a full boil. Cook for 10 minutes, flipping thighs halfway through. Remove chicken to a bowl and shred, then return to pot. Add can of chilis. Cook about 2 minutes more until, cooked through. Stir in lime juice and serve with cilantro.

From Keeping it Simple: Easy Weeknight One-pot Recipes by Yasmin Fahr