Ingredients

• 2 Tbsp. olive oil
• 1 large onion, diced
• 6 garlic cloves, rough chopped
• 1–2 poblano peppers, finely diced (or sub 1 to 2,  4 oz. cans green chilies)
• 1 Tbsp. ground cumin
• 1 Tbsp. ground coriander
• 1 Tbsp. chili powder
• 1 tsp. smoked paprika
• 4 cups chicken broth
• 1 Tbsp. soy sauce
• 1 Tbsp. apple cider vinegar
• 1 1/2 tsp. Kosher salt, more to taste
• 1 Tbsp. dried oregano (or 2 Tbsp. fresh)
• 1 1/2 lbs. chicken breasts or thighs – boneless, skinless
• 3 cups white beans, cooked. (2 14-oz. cans, drained; OR 1 1/2 cups dry, soaked and cooked)
• 1 bunch cilantro, chopped, divided
• 2 limes
• 1 tsp. cayenne or chipotle powder to taste
• Garnishes: cilantro, sour cream, lime, sliced scallions, avocado, sliced jalapeño

Directions

1. Heat oil in a large heavy bottom pot or Dutch oven over medium heat. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
2. Add cumin, coriander, paprika and chili powder and lightly toast, for about 1 minute.
3. Add broth, scraping up the brown bits. Turn heat to high.
4. Add soy sauce, vinegar, oregano and salt.
5. Stir, add chicken breasts or thighs whole and bring to a boil. Cover turn heat to low and keep at a low simmer for 20-30 minutes, until chicken is cooked through and breaks apart easily.
6. Once the chicken is tender, shred it into smaller pieces with two forks. (If it is not shredding easily, it may need longer to cook.)
7. Add the cooked white beans and juice of 1 lime (for a thicker consistency you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens just a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
8. Stir in half the cilantro and serve.
9. Divide among bowls and serve with any combination of more cilantro, dollops of sour cream, sliced jalapeño, sliced scallion, avocado, and lime wedges.

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Ingredients

• 1/2 cup unsalted butter (or olive oil or coconut oil)
• 1 cup medium grind cornmeal (or fine grind)
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. sea salt
• 1 Tbsp. honey (or maple syrup) or add up to 3 Tbsp. for a sweeter version.
• 2 eggs
• 1/4 cup chopped pickled jalapeños
• 1 1/4 cup buttermilk (or sub yogurt, milk kefir, or milk)
• 1/4 chopped pickled jalapeños
• 1/2 cup shredded cheddar cheese

Directions

1. Preheat oven to 400F.
2. Place a  9-10″ cast iron skillet in the oven. (If you don’t have a cast-iron skillet a round cake pan will do or an 8×8 baking dish.)
3. Whisk together cornmeal, flour, baking powder, baking soda and salt.
4. After at least 8 minutes remove the skillet from oven and put the butter in the hot skillet, stir around until it melts. Pour melted butter into a medium bowl, leaving the skillet buttered and warm. This makes a nice crust on your cornbread.
5. Along with the melted butter, whisk in honey, buttermilk, jalapeños and eggs. Fully mix.
6. Pour flour mixture into the wet ingredients and gently mix until just combined.
7. Pour into the buttered skillet, spreading out evenly. Top with the shredded cheese.
8. Bake at 400° for 20-25 minutes. The cornbread is done when the edges begin to pull away from the side of the pan and the center is slightly puffed up.

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