Ingredients Jump to Instructions ↓

  1. 1 chicken, about 3 1/2 pounds

  2. 1 large onion, peeled

  3. 3 cloves garlic , peeled

  4. 1/4 bunch fresh thyme

  5. 1 bay leaf

  6. 4 poblano chiles

  7. Extra-virgin olive oil

  8. 1 onion, chopped

  9. 4 garlic cloves , minced

  10. 1 teaspoon ground cumin

  11. 1 teaspoon ground coriander

  12. 1 teaspoon dried oregano

  13. 1 cup finely ground tortilla chips (ground in a food processor )

  14. Salt

  15. Leaves from 1/2 bunch fresh cilantro, chopped

  16. Smoky Chile Cornbread, recipe follows

  17. Shredded jack cheese

  18. Chopped fresh cilantro leaves

  19. Lime wedges

Instructions Jump to Ingredients ↑

  1. Remove the giblets from the chicken. Discard the liver (it makes the broth bitter ) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.

  2. Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth . When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.

  3. Meanwhile, seed, core, and thinly slice the poblano peppers.

  4. Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander , and oregano , and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.

  5. To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread


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