Salsa Verde Chicken Stew

👨‍🍳 Instrucciones

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add frozen corn and sour cream; cook until heated through, about 5 minutes.'}

📊 Información nutricional

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