- 1 jalapeño
- 2 large green chiles, like Anaheims or poblanos
- 1/2 cup sour cream
- 1 lime, zested and juiced
- 1 tablespoon canola oil
- 1 medium onion, finely chopped
- 2 cloves garlic, chopped or pressed through a garlic press
- 1 tablespoon cumin seeds, toasted then finely ground
- 1 tablespoon oregano, toasted then finely ground
- 1 pound ground chicken (preferably thighs)
- 1/2 cup chicken broth
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped cilantro
- 2 scallions, whites and greens thinly sliced
How to make this recipe
Heat a small skillet over medium-high heat. When hot, add the jalapeño and the large green chiles. Dry-roast, turning occasionally, until the chiles are blackened all over, about 7 minutes. Add the chiles to a bowl, cover and let sit for 10 minutes. Peel off the chiles’ skin (It is fine if some charred bits remain on the chiles.) Remove the chile’ seeds and discard. Finely chop the chiles.
Meanwhile, in a small bowl, combine the sour cream and lime zest and juice.
In a large saucepan set over medium heat, add the oil. When the oil shimmers, add the onion and garlic and cook, stirring occasionally, until the onion softens and browns slightly, about 10 minutes. Add the cumin, oregano and chopped chiles and stir for about 30 seconds. Add the ground chicken, broth and salt. Bring to a boil and simmer until the chicken is cooked through, about 10 minutes. Finish with the cilantro and scallions. Serve with the lime sour cream.
The chili can be refrigerated for up to three days. Make the lime sour cream day-of and garnish with the cilantro and scallions when serving.