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Rachael's Mean Green Pulled Chicken Chili

Rachael's Mean Green Pulled Chicken Chili


  • 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.