- 2 poblano chiles
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons sea salt, plus more to taste
- 2 teaspoons ground cumin
- 1/2 to 1 teaspoon dried marjoram or dried oregano
- 1 teaspoon dried fennel
- 1/2 teaspoon freshly ground pepper, plus more to taste
- 1 (10-ounce) bottle apple juice, preferably unfiltered
- 2 (14-ounce) cans chicken broth
- 1 (14 1/2-ounce) can diced tomatoes
- 2 bay leaves
- 2 (15-ounce) cans cannellini beans, garbanzo beans, navy beans, great Northern beans, or hominy (or combination), rinsed and drained
- 4 cups shredded cooked chicken
- 1/4 cup chopped fresh cilantro leaves
- Garnishes: avocado slices, lime wedges
How to Make It
Preheat oven to 500°.
Line a rimmed baking sheet with foil; add poblano chiles, and coat with 1 teaspoon olive oil. Roast at 500° for 15 to 20 minutes or until peppers look blistered, turning several times. Remove and let cool enough to handle. Peel and remove seeds. Do not rinse. Chop peppers.
Heat remaining 2 tablespoons oil in a large heavy saucepan or Dutch oven over medium heat; add onion. Reduce heat to low, and cook, stirring often, 10 minutes or until onion is tender. Add garlic, and cook, stirring constantly, about 1 minute. Stir in chili powder and next 5 ingredients. Add chopped poblanos. Cook, stirring constantly, for about 2 minutes. Stir in apple juice, broth, and tomatoes. Bring to a low boil over medium-high heat, and reduce heat to low. Simmer, uncovered, about 30 minutes, stirring occasionally. Add bay leaves, beans, and chicken, and cook 10 minutes more, stirring occasionally.
Remove bay leaves, and stir in cilantro; season with additional salt and pepper, if desired. Garnish, if desired.