Continue to live out your home-on-the-range fantasy with this pulled pork stew, chili verde.
White chicken chili recipe
There are goodies and baddies, ebony and ivory, day and night. Everything has its opposite and here is chili con carne’s: a white chicken chili recipe. Wildly different, but somehow the same! I love a good, honest, down-to-earth chili con carne, but I can only eat so much beef! Sometimes I crave the heat and comfort of a chili but with a lighter, more digestible meat. That’s where the Pancho to chili con carne’s Cisco Kid comes in. Both are satisfyingly hearty, abundantly beany, meaty, swimming in sauce and pack a hot peppery punch. The most obvious difference is colour, which is down to the ingredients. A beef chili is a dark, rusty red due to the ground beef, tomato base and kidney beans. White chili is well, not quite white, but cream-coloured with bright flecks of green (pepper) and yellow (corn). Containing chicken breast, and white beans in a cream cheese and chicken stock sauce, it’s a welcome break from its mighty meaty cousin. And then the flavour! One is juicy with tomato and red meat, beefy and smoky. Goes well with tequila! While the other is calmingly creamy, thick and warming, like snuggling under a blanket under the stars. What are you in the mood for?
Serving suggestions
Chili night bonanza for a posse? Serve with tortilla chips, queso fundido, guacamole, black bean and corn salsa, soft cornbread and/or rice. Don’t forget the smoky blood orange margs! Or a laidback meal after a day on the trail? Tortilla chips (they are non-negotiable in my house!), rice and my black bean and corn salsa, which I often eat as a salad. Finish the bowl by garnishing with sliced avocado, cilantro (coriander UK), and a couple of rings of fresh green chili if you like it hot!
Storage and leftovers
Almost any dish with garlic, chillies, onion and spices is going to pack an even greater punch the next day or the day after. A short stay in the refrigerator allows the flavours to deepen and meld, so it’s worth saving those leftovers. Store in an airtight container or cover tightly with cling film and refrigerate for up to 3 days. This isn’t a dish I would freeze. The reheated white chili loses its creaminess and can go a bit grainy. What’s more, if you’ve already used leftover poultry, it’s better to err on the side of caution.
Other chicken recipes to try
Chicken Fajita Bowl Chicken Chilaquiles with Warm Corn Salsa Slow Cooker Thai chicken and rice Soup Peri Peri Rice and Chicken Wrap
