Salsa Verde Chicken Chili
•one jar Lost Sauces SerranoTomatillo Salsa
• one bottle Gouya brand Mojo Liquid/Marinate
• one large red onion
•one bushel of cilantro
•one can pinto beans (low sodium)
•one can cannellini beans
•one can of corn or one cob fresh
• one rotisserie chicken (shredded)
•mozzarella cheese (optional)
• 2 poblano peppers (oven roasted)
• one hatch green chili (oven roasted)
• one jalapeno (finely diced)
• radish (for garnish)
•Fresh garlic/ minced
•cotija cheese
•Lost Sauces Texan Dry Rub
Turn the broiler to high. On a cookie sheet, add poblanos and hatch chiles and coat in olive oil.
Broil 7 mins until skin chars.
Remove and set aside to cool.
In a medium to high stew pot add half a red onion diced and sear until they start to soften
Add full bottle of Gouya Mojo Liquid
Add a full jar of Lost Sauces Serrano Tomatillo Salsa, let everything simmer for 3 mins, continuously stirring.
Throw in drained and washed beans and corn together.
Add in diced, roasted, poblano and hatch chilies and finely diced jalapenos to your heat tolerance
Add whole shredded chicken
2 tablespoons of Lost Sauces Texan Rub
1.5 tablespoons cumin
2.5 tablespoons chili powder
4 cloves of diced garlic/minced
Add black pepper and salt to taste
Add half of cilantro chopped
When liquid comes to a boil, reduce to half and stir every few minutes. If you would prefer a soup like consistently add chicken broth. Leave simmering for 30 mins.
(Optional) Broil the chicken skin for 4 mins on high (check throughout) to use as garnish.
Garnishes:
Thin Sliced Radishes
Shredded Mozzarella
Chicken crisps
Cilantro
Cotija cheese
Half Red Onion (jeulined/diced)