Smoked Chicken Chili Verde with Corn & Cactus
By: Lorne Chambers (2015 Runner Up at The Taste of Folly Chili Cook-off)
INGREDIENTS:
• 1.5 pounds smoked chicken
• 2.5 pounds tomatillos (peeled and rinsed)
• 2 of each (Anaheim, Jalapeño, and Poblano peppers)
• 3 ears of corn (husked)
• 1 large white onion chopped
• 3 cups chicken stock
• 1 cups jarred Nopales cactus pieces (roughly chopped)
• 5 garlic cloves, crushed and finely chopped
• 2 Tbsp. ground cumin
• 2 Tbsp. smoked paprika
• 8-10 mint leaves, roughly chopped
• 1 entire bunch cilantro, roughly chopped
• 1 Tbsp. olive oil
• 1/2 cup heavy cream or half-and-half
• 2 Tbsp Adobo Sauce (with chipotle peppers)
DIRECTIONS:
1. Grill or smoke 1.5 pounds chicken (2.5 pound bone-in chicken). And shred and chop it into desired bite-sized pieces.
2. Half the peppers, seed them, and place on a baking pan cut side down. Place on the top rack and broil on High for 4-5 minutes or until nicely charred. Set aside.
3. Half the tomatillos and place cut-side down in dutch oven or deep oven-safe pan. Broil on High for 6-8 minutes or until nicely charred. Set aside.
4. Place charred tomatillos in a food processor. Add cilantro, mint, chicken stock. Blend on high until all are blended well. (if you like it chunkier, use medium speed). Let sit.
5. Cut the corn off the cob. Place on a baking pan, Cook cut side down. Place on top rack and on High for 6-8 minutes or until nicely charred. Set aside.
6. Add 1tbsp. olive oil to the dutch oven and place on stove top on medium heat. Add crushed and chopped garlic cloves. Cook over medium heat until browned (about 4-5 minutes). Add chopped onion. Cook for another 4-5 minutes.
7. Add corn, stir and cook for 2 minutes
8. Add smoked paprika, cumin, and adobo sauce. Stir for another 2 minutes.
9. Add the tomatillo mixture, the chopped Nopales cactus pieces, and pulled smoked chicken to the Dutch oven.
10. Add heavy cream, the juice of 2 limes, and the zest of one lime. Stir thoroughly and cook uncovered on medium-low for 15 minutes. Stirring occasionally.
11. After 15 minutes mix the masa flour and water together and add to the Dutch Oven. Stir thoroughly. Cover and cook for another 20-30 minutes.
Last year, Folly resident (and now Folly Current editor) Lorne Chambers came in second place at the Taste of Folly Chili Cook-off with this unusual take on the classic chili. “I feel during a competition where you only have a bite or two to leave an impression on the judges, you have to go bold,” says Chambers, who will serve as a judge in this year’s competition. “This chili is tangy, spicy, and smoky. It’s a nice change of pace.”
