Hey y'all! I have a darn good recipe for Pulled Chicken Chili!

I know I'm not from Texas!

Yes. I'm Canadian. 🍁

But listen...

I’m trying to eat less red meat but tiring of so much chicken! This recipe saved the day as it presents chicken in a new and zippy way in a traditionally beef dominated dish!

Pulled Chicken Chili

INGREDIENTS

4 pounds boneless, skinless chicken thighs

1 cup chicken stock

1/2 teaspoon salt

3 tablespoons avocado oil

1 large yellow onion, chopped, plus extra chopped onion for serving

6 large garlic cloves, minced

3 fresco peppers, stemmed, seeded and chopped

3 tablespoons masa harina

1 poblano pepper, stemmed, seeded and chopped

1 tablespoon ground cumin

1 ½ teaspoons ground coriander

2 tablespoons ground ancho chile powder

1 tablespoon dried Mexican oregano

1/2 cup mezcal

1 28-ounce can diced tomatoes

1 ounce unsweetened chocolate

3 whole dried large red chiles, such as New Mexico or guajillo

3 whole chipotle chilis from a can of chipotle chilis in adobo sauce, chopped

Chopped fresh cilantro, for serving

Fritos, for serving

Sour cream, for serving

METHOD

1. Place chicken, stock and salt in a pressure cooker and stir to combine.

2. Cook chicken on high pressure for 12 minutes. When the time is up use quick pressure release.

3. Once pressure has released carefully open the lid so that the steam is rising away from you.

4. Lift chicken from cooker and shred it using two forks pulling away from each other. You’re trying to create large bite-sized chunks of pulled chicken. Set aside.

5. In a large Dutch oven over high heat, add oil, onion, garlic, fresco pepper, masa harina, chile powder, poblano pepper, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, mezcal, tomatoes, chocolate, dried chiles, chopped canned chipotle chilis and 1 quart water. Bring to a gentle simmer and simmer about 45 minutes until falvors are rich and incorporated. Remove the dried chiles. Taste and add salt if necessary.

6. Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.

7. Serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch and sour cream to balance the heat!