½ pound (about 1¼ cups) dried Controne or Sorana beans (or any white bean you have on hand), soaked in water overnight
1 bay leaf
4 cloves garlic, minced
2 quarts chicken stock
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs
1 large onion, chopped
1 jalapeño pepper, seeds discarded, chopped
1 large or 2 medium poblano peppers, chopped
2 teaspoons ground cumin
1 tablespoon Piment d’Ville
2 teaspoons dried oregano
¼ cup masa harina
2 cups fresh or frozen (1 10-ounce bag) corn kernels
Lime wedges, cilantro, tortilla chips, sour cream, avocado, pickled jalapeño to serve
Add beans, bay leaf, half the garlic, and 1 quart chicken stock to a pot. Bring to a boil, then simmer over low heat, uncovered, until beans are tender and creamy, about 30 minutes.
While the beans cook, warm olive oil over medium-high heat in a second large pot or Dutch oven. Season chicken thighs with salt and Piment d’Ville and cook until browned, turning once, about 3 minutes per side. Remove chicken to a plate.
Add onion, jalapeño, poblano, and remaining garlic and sauté together until onion appears translucent, about 3 minutes. Reduce heat to low and add cumin, Piment, oregano and masa and stir to combine, toasting spices. Add remaining chicken stock and corn kernels and simmer uncovered until slightly thickened, about 12 minutes.
Once beans are tender add them and their cooking liquid, removing the bay leaf, to the pot with the vegetables. Dice or shred chicken and stir to combine. Season with salt to taste.
Serve, topped with fresh cilantro, crushed tortilla chips, avocado, sour cream, and slices of pickled jalapeño.
Recipe and photo by Emily Teel