Posts Tagged Washington Post

Pulled Chicken Chili With Green Chiles

This recipe was published in the Washington Post several years ago and is one of my favorite chilis.  It’s mind-bogglingly easy, and also quick if you let the slow cooker do the broth overnight.

The toppings listed are very nice (especially olives!), but not essential.  I’ve frequently made this in the dead of winter and left off the fresh tomatoes rather than buy them out of season.  (The tomato in the broth doesn’t have to be at peak freshness – you’re going to cook the life out of it anyway.)

For the broth:

  • 1 5-lb chicken
  • 1 large tomato, quartered
  • 1 large yellow onion, quartered
  • 2 bay leaves
  • salt
  • 2 jalapeno peppers, sliced

Combine in a slow cooker with water to cover (don’t overfill!) and set on low for 8 hours, or overnight.  (Alternately, do this on the stovetop in a large pot for 1-3 hours.)  Strain the broth, reserving the chicken.  Discard the vegetables.

You will only need about 4 cups of broth for the chili, and will probably have about double that with this recipe.  If you freeze the extra you can make this again with a rotisserie chicken and it will be the fastest chili in the world. Read the rest of this entry »

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