A much anticipated recipe, Pressure Cooker White Chicken Chili with poblano peppers, has finally arrived!
I have posted pictures of this recipe on Facebook and in the Modern Pressure Cooking group. The pictures got a lot of attention and love. But before I shared it to the world I wanted to make sure the recipe was right. (a little perfectionism showing).
The thing I love the most about this White Chicken Chili that other recipes do not have is the chipotle powder. There is something about the spicy and smoky flavors that just kick it up a notch (as Emeril would say). BAM (again my Emeril influence is coming out) the kick of flavor is bold, spicy, smoky and deep. It makes all the difference in this recipe. Not one for spiciness? You can use smoked paprika but still use a little of the chipotle powder for flavor (2 tsp. of chipotle powder).
The poblano pepper a larger, mild variety of chile. These are chilies used in chilie rellenos. When dried they are called ancho chilie powder. In this recipe you could roast the peppers and then chop them up creating another layer of flavor.
When I made this recipe I made it for the girls in my sewing group. We meet every few months and work on a sewing project. We made maxi shirts and ate white chicken chili. One person had celiac and even she could eat this, so that made me feel happy. So are you gluten-free diet or know someone who is, this is a great recipe. Low fat, lots of protein and filling.
All the kids ate it too.
The only thing you have to know when making this recipe using dried beans, is to soak the beans an hour before cooking helps to cook the beans through, but they will still soak up the flavors of the spices. You can soak the beans overnight and cut down the cook time by 10 minutes. But I like how using dried beans soak up the flavors without the longer soak time.You do not get that from canned beans either. So dried beans are worth it and in the pressure cooker dried beans are no trouble and little effort.