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Low-and-Slow Cheesy White Chicken Chili in a Cast Iron Dutch Oven Recipe

I prepare this recipe when the opportunity presents itself. It’s one of my yardarm to yardarm cooks and what I call the Buddy Cook.
The BUDDY COOK: I love a good low-and-slow cooked pork or beef roast. If I have a roast that I am going to cook in my oven for 6-7 hours, why not cook another, easy-to-make recipe at the same time? After all, it costs the same to cook food in one 5-quart cast iron Dutch oven as it does if there are TWO pots in that oven.
You could create this same recipe in a crock pot. But, you know what…and I can’t put my finger on it…but it does taste different coming out of that cast iron.
We’re going to chop a few ingredients, open a few cans, layer out ingredients, cover that pot and put it in the oven for the next 6-7 hours. Then, we’ll pull it from the oven, shred out chicken, and let it simmer and thicken a bit before we mix in some cheese and serve.
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Prep Time 30 minutes
Cook Time 7 hours
Course Main Course
Cuisine Mexican
Servings 8

Equipment

  • Cheese Shredder
  • Colander - to drain and rinse the beans
  • Cutting Board - for the peppers, onions, and cilantro or the parsley.
  • Knife
  • Whisk

Ingredients
  

Fresh Stuff

  • 2-3 Boneless and Skinless Chicken Breasts
  • 1 Small Purple Onion - a yellow or white is A-OK
  • 2-4 Minced Cloves of Garlic
  • 2 Poblano Chili Pepper - could substitute bell peppers but those Poblano chilies hold up much better during the long cooking time

Canned Stuff

  • 2 Cans 4-ounce cans of Fire-Roasted Diced Green Chilis - or one 7-ounce can; I prefer mild
  • 1 Cup Green Salsa Verde
  • 2 Cans White Beans - or 3 cups of home prepared White Beans

Seasonings

  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder

To Thicken

  • ⅓ Cup White Flour Optional

Before Serving

  • 1-2 Cups Shredded White Cheese or Pepper Jack Cheese

To Garnish

  • Chopped Cilantro or Parsley
  • Lime
  • Avocado
  • Cornbread

Instructions
 

  • First, preheat your oven to 200°F or about 93°C. Then prepare all of your ingredients.
  • Dice up the one onion and mince up the 2-4 cloves of garlic.
  • Chop or dice up the 2 Poblano Chili Peppers
  • Rinse and drain the white beans.
  • Prepare the cans of green chili peppers. Just open and set aside.
  • Measure out 1 Cup of Green Salsa Verde.
  • Measure out all of the seasonings and blend together well.
  • Get out your 5-quart cast iron Dutch oven. There’s no searing or sauteing in this recipe. We will set this up in layers.
  • In the bottom of the Dutch oven, place a layer of onions with the garlic.
  • Add a layer of the Poblano Chili Peppers
  • Add a layer of the drained white beans.
  • Spread out the seasonings on top of the beans.
  • Lay the chicken on top of what we’ve layered thus far. Just lay the chicken breast out flat.
  • Pour over 12-ounces of a Mexican Lager to the pot.
  • Add a layer of the canned chili peppers.
  • Add the cup of Salsa Verde on top of all the ingredients.
  • Cover the pot. Place the full Dutch oven into the preheated 200°F or about 93°C for the next 6-7 hours.
  • After 6-7 hours in the oven, pull the chili from the oven and place it on the stove top to simmer on low heat.
  • Check for saltiness.
  • Pull the chicken from the pot and shred the chicken completely. Leave a few larger pieces of chicken in there.
  • Before you return the chicken to the pot, add ⅓ cup of white flour to thicken things up (optional)
  • Then, return the chicken to the pot. And just let it simmer until dinner time (given your dinner time is within the next 30-45 minutes or so).
  • Prepare the avocados, cheese, and other goodies for dinner as you let the pot simmer and thicken.
  • Before serving, fold in 1-2 cups of white shredded cheese into the chili after you take it off the heat.

Notes

Serve this chili with some wedges of avocado and topped with a bit of cilantro or parsley. Squeeze a bit of lime on the top for a bit of a zing to your meal.
I love a nice, big piece of cornbread with my chicken chili.
And that’s it yall, Low-and-slow Cheesy White Chicken Chili in a Cast Iron Dutch Oven Recipe. If you are going to cook a roast low and slow and there’s room for this chicken chili or maybe another roast, you might as well cook them together.
You all keep on cooking in those cast iron beauties and enjoying those glasses of that fermented barley pop.
We’ll see you next time.
Keyword baked chicken, beer mac and cheese, camp dutch oven, Cast iron, cheesy, chili, Enchilada Recipe, Low and Slow
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