Mexican Green Chicken Chili

"Just Add Tomatoes" Linditas' Instant Salsa Mix

Mexican Green Chicken Chili

serves 10

3 T. vegetable oil
3 lbs. boneless chicken thighs, small diced
2 large onions, medium diced
1 bunch scallions, thinly sliced
1 large green bell pepper, medium diced
5 cloves garlic, finely minced
4 C. chicken stock
1/4 C. tomato puree
7 Each poblano chiles, roasted, seeded, peeled and small diced
1 T. ground cumin
2 t. ground Mexican oregano
2 T. chili powder
2 Each jalapeno chilies, seeded and finely minced
2 T. green Tabasco sauce
2 t. kosher salt
1/4 C. masa harina, thinned to slurry consistency with hot chicken stock
1/4 bunch fresh cilantro, finely mince
juice of two limes

Heat 2 tablespoons vegetable oil in a large saute pan over medium heat. Add the chicken and saute until firm. Remove from the pan and place in a heavy sauce pan. Saute the onions and garlic in the same pan, with the extra vegetable oil. Add the cooked onions and garlic, stock, bell pepper, tomato puree, poblanos, cumin, oregano, and chili powder. Bring the mixture to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally. Add the jalapenos, tabasco and salt. Bring the chili to a boil and lightly thicken it with the masa, and cook out for 15 minutes. Add last 2 ingredients and serve, in bowls with the tortillas and cheese.