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Export 14 ingredients for grocery delivery
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.
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