WHITE CHICKEN CHILI

Ingredients:

3 whole heads of garlic (about 48 cloves) unpeeled.

3 T. olive oil, divided.

2 pablona peppers.

1 medium onion.

1 1/2 pounds, boneless skinless chicken thighs.

2 T. taco seasoning mix, any brand.

2 cans (15.5 ounces each) Great Northern beans.

1 jar (16 ounces) salsa verde.

Directions:

Slice about 1/4 off pointed tops of garlic heads, to expose cloves. Place garlic cut side up into microwave safe bowl.
Drizzle with 2 T. oil. Cover and microwave on high for 3 minutes or until garlic is soft. Remove from bowl and set aside to cool...

Dice peppers and onion and add to the same bowl. Trim and finely dice chicken. Add chicken, taco seasoning, and remaining oil and stir well. Cover and microwave on igh for 4 minutes. Stir and microwave 4-6 minutes more or until chicken is cooked...

Squeeze garlic from heads into separaqte bowl and mash. Add beaqns and salsa and stir. Cover and microwave 5-7 minutes or until chili is heated.

NOTE: This is so easy and inexpensive, and you can broil or boil the chicken in advance and strip it from the bones before adding it to your chili...

This looks like something I'll definitely try because chicken is better for you than beef.

What are pablona peppers, and do you use a specific salsa?

I am curious, too, Dotsie. What are pablona peppers?

Ones your Spanish grandpap let your borrow? Get it? Pab-lon-a?

Whatttt? Hey, I had an extra bowl of goofy this morning. Sue me.

ouch

So there you are Queen, we have been missing your humor of late...

Now pablona/poblano peppers are of the chile variety and both spellings are correct. Any hot or mild spicy pepper is good, but for those wanting to know more, rather than type my fingers to the bone just check out:

http://www.poblano.com/

I usually make my own salsa but any store brand is okay to use.

Any hot or mildly hot peppers will do nicely...