Step 1

Make the verde sauce by adding the tomatillos, roasted green peppers, and jalapenos to a blender or food processor. Blend until smooth. Set aside.

Step 2

Heat the vegetable oil in a large pot or Dutch oven to medium heat.

Step 3

Season the chicken with salt and pepper to taste, then sear it in batches, 2-3 minutes per side, to brown them. Set the chicken aside onto a plate.

Step 4

Add the onion to the pot and cook for 5 minutes to soften.

Step 5

Add the garlic and cook for 1 minute, until the garlic becomes fragrant.

Step 6

Stir in the chili powder, Mexican oregano, cumin, and salt and pepper to taste. Cook, stirring, for 1 minute.

Step 7

Add the verde sauce, reserved chicken with any accumulated juices, chicken stock, and white beans.

Step 8

Bring to a boil, then reduce heat. Cover and simmer for 30 minutes, or until the chicken is cooked through to your liking. You can simmer longer if you’d like.

Step 9

Remove the chili from heat, then stir in the fresh cilantro and lime juice. Garnish and serve.