Over the last twenty years I’ve made White Lightning Chicken Chili countless times following a recipe originally published in Southern Living magazine in the early 90’s. The recipe calls for 2 cans of chopped green chiles. It is fine, not great. Utilitarian of sorts, but not anything I’d tout in my blog. Just recently I came across another white chili recipe in The America’s Test Kitchen Cookbook (the Cook’s Illustrated folks). This recipe uses fresh chili peppers (poblano, anaheim, jalapeno) instead of canned. The fresh peppers made an astounding difference in the chili. It gave it a freshness pop and depth of flavor I had been missing all these years. Here is the rendition to tout!
White Lightning Chicken Chili
(adapted from Southern Living and America’s Test Kitchen)
3 jalapeño chile peppers: stemmed, seeded and cut into pieces
3 poblano chile peppers: stemmed, seeded, and cut into large pieces
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