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Shredded Chicken and White Bean Chili with Roasted Poblanos

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Preparation info
    • Difficulty

      Easy

Appears in
Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

When poblanos are in season, roast a bunch of them at a time, peel and chop them, then put them in the freezer so you can just pop them—still frozen is fine—into stews like this one.

Ingredients

  • 1 tablespoon olive oil
  • ½ onion, diced
  • Salt and freshly ground black pepper

Method

Morning

In a skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and cumin and stir for 1 minute. Pour in ½ cup

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