Elote Chori-Pollo-Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| salsa verde | 3 cups, 1 lb, to taste, to taste, 2 tsp, 1 lb, 1, 1 tbsp, 2, 4 oz, 1 tsp, 1 tsp, 1, 4 cups, 1 cup, 2 cups, 1 1/2 cups, 1 1/2 cups, 1/4 cup, plus more for topping, 2, for topping, for topping |
| boneless skinless chicken thighs | |
| salt | |
| black pepper | |
| olive oil | |
| ground chorizo | |
| large yellow onion | |
| garlic, minced | |
| chipotle peppers in adobo, diced | |
| diced green chiles | |
| ground cumin | |
| dried oregano | |
| medium russet potato, cubed | |
| chicken broth | |
| Black Box Chardonnay | |
| pinto beans | |
| corn kernels | |
| buttermilk | |
| cilantro, chopped | |
| limes | |
| Cotija cheese | |
| white cheddar cheese, shredded |
Directions
Add salsa verde to a large skillet over medium high heat. Season the chicken thighs with salt and pepper and place into the skillet, stirring to coat the chicken. Bring to a boil, then reduce the heat to medium low, cover the skillet and simmer, stirring occasionally, for 25 minutes or until the chicken is cooked through.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chorizo and cook for 4 minutes, stirring frequently, until cooked through. Remove the chorizo and leave the drippings in the pot.
Return the pot to medium heat and add the onion. Cook for 5 minutes, until the onion is soft. Add the garlic, chipotle peppers, green chiles, cumin, and oregano. Cook for 1 minute.
Add the potatoes to the pot and cook for 5 minutes. Stir in the broth, Chardonnay, beans and corn. Bring to a boil. Reduce the heat and simmer for 15 minutes or until the potatoes are tender.
Remove the chicken from the salsa verde and cut into bite-size pieces. Add the chicken and chorizo to the pot. Stir in the buttermilk, stirring constantly. Add ¼ cup chopped cilantro and the juice from 2 limes.
To serve, divide between bowls, sprinkle with cilantro and top with cheeses.