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1
Roast the poblano peppers on a grill or under the broiler turning often, until blackened and soft.
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2
Place them in a bowl covered with plastic wrap to cool (this will make peeling them easier).
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3
When cool; peel, seed and dice the poblano peppers.
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4
Dice the onions and bell pepper.
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5
Heat the oil in a large Dutch oven or kettle.
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6
Add onions, yellow bell pepper, poblano peppers, pressed garlic, chili powder and ancho chili powder.
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7
Saute this mixture until the onions are tender, 5 to 7 minutes.
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8
Add the diced chicken breast and continue to cook until chicken is fully cooked, 10 to 15 minutes depending on the size of your dice.
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9
Wash and stem the tomatillos then run them through a food processor until they are pulverized, but still have some texture (you could dice them by hand, but this will leave the tomatillo skins floating around in your finished product).
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10
Add the tomatillos and the broth to the chicken and pepper mixture.
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11
After this is heated through (about 10 minutes), check the spiciness and, if necessary, add either a finely chopped jalapeno or serrano pepper for more heat (we're looking for a slow, sustained burn, not fire).
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12
Season, to taste, with salt and pepper.
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13
Simmer for 30 minutes to meld the flavors.
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14
Add the beans and cilantro, cook a final 5 minutes to heat thoroughly and serve with a garnish of cilantro and lime slice.
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15
A viewer, who may not be a professional cook, provided this recipe.
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16
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
