2 large poblano peppers
1 rotisserie chicken
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, sliced or chopped
1 large jalapeño pepper, seeded for mild or with seeds and ribs for spicy (or 2 serrano peppers)
Salt and pepper
1 tablespoon cumin, a scant palmful
1 tablespoon coriander, a scant palmful
1 quart chicken stock
Two 11-14 ounce cans crushed fire-roasted tomatillos, or canned tomatillos
1 can pinto beans, or white beans
A drizzle of light agave, or honey
1 lime, juiced
1/2 cup cilantro, or flat-leaf parsley, chopped
For the toppings (optional)
Grated Monterey Jack cheese , or Pepper Jack and Swiss cheeses
Mexican crema, or sour cream
Tortilla chips, corn or flour (or strips)
Red onions, thinly sliced
Pickled sliced jalapeno pepper rings
Heat broiler to high or, if you have a gas stove, turn on a burner to medium-high. Char poblano peppers all over, then place in bowl and cover to cool. Peel and seed, then chop peppers.
Meanwhile, remove skin from chicken. Pull meat into bite-sized pieces and discard bones.
In a Dutch oven or large deep skillet, heat olive oil, 2 turns of the pan, add onion, garlic and jalapeño or serrano peppers, and season with salt and pepper. Stir 4-5 minutes to soften, then add cumin and coriander, and stir a minute more. Add stock, tomatillos, beans and chicken and bring to bubble. Lower heat and simmer a few minutes. Add the honey, juice of 1 lime, cilantro or parsley, and chopped poblano peppers to the chili and adjust salt and pepper. Serve chili in shallow bowls with toppings of choice.