Four-Pepper White Chicken Chili

From the 2026 garden · Savoie Farms, Mount Victory

6 · 25 min

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The peppers
4 poblano, whole (to roast + peel)
3–4 banana peppers (roast)
10 shishito (blister)
2–3 Buena Mulata, minced to taste + rings saved
1 jalapeño — optional, only for more
The chili
2 ears corn, roasted, kernels cut off (~1½ cups)
1.75 lb boneless chicken thighs
1 large onion, diced
1 stalk celery, diced
4 garlic cloves, minced
2 Tbsp olive oil or lard
2 cans white beans, rinsed
4 cups chicken stock
1½ tsp cumin
1 tsp coriander
1½ tsp Mexican oregano
1 tsp salt, + more to taste
1 bay leaf
To finish
2 limes, juiced
½ cup sour cream or crema
1 cup cilantro, chopped

Roast the tough ones. Broiler on high — blacken the poblanos, banana peppers, and the 2 ears of corn all over, ~8–10 min. Steam the peppers 10 min under a plate, then peel the poblanos (bitter skins), seed, and chop. Cut the roasted kernels off the cobs. Set the Buena Mulata aside raw.
Blister the shishitos. Dry-hot skillet with a little oil until charred and puffed, ~4 min. Salt. Save half whole for garnish; chop the rest.
Sear the chicken. Season with salt, brown in the oil ~3 min a side (not cooked through). Remove.
Build the base. Soften the onion and celery 5 min. Add garlic, minced Buena Mulata to taste, cumin, coriander, oregano; bloom 60 seconds — heat and flavor are made here.
Simmer. Deglaze with a splash of stock, then add beans, remaining stock, roasted peppers, chopped shishito, bay, and the chicken. Gentle simmer 25–30 min, stirring in the roasted corn for the last 10 so it keeps its bite.
Shred & thicken. Pull and shred the chicken, return it. Mash a ladle of beans against the pot for body; off heat, stir in the crema.
Finish. Lime, most of the cilantro, salt until it pops. Chase brightness with more lime, not more salt.
Bowl it. Top with a few raw Buena Mulata rings (they bring heat — go light), whole blistered shishitos, cilantro, crema, cheese.

Steps — tap one to keep your place

1. Roast the tough ones. Broiler on high — blacken the poblanos, banana peppers, and the 2 ears of corn all over, ~8–10 min. Steam the peppers 10 min under a plate, then peel the poblanos (bitter skins), seed, and chop. Cut the roasted kernels off the cobs. Set the Buena Mulata aside raw.

2. Blister the shishitos. Dry-hot skillet with a little oil until charred and puffed, ~4 min. Salt. Save half whole for garnish; chop the rest.

3. Sear the chicken. Season with salt, brown in the oil ~3 min a side (not cooked through). Remove.

4. Build the base. Soften the onion and celery 5 min. Add garlic, minced Buena Mulata to taste, cumin, coriander, oregano; bloom 60 seconds — heat and flavor are made here.

5. Simmer. Deglaze with a splash of stock, then add beans, remaining stock, roasted peppers, chopped shishito, bay, and the chicken. Gentle simmer 25–30 min, stirring in the roasted corn for the last 10 so it keeps its bite.

6. Shred & thicken. Pull and shred the chicken, return it. Mash a ladle of beans against the pot for body; off heat, stir in the crema.

7. Finish. Lime, most of the cilantro, salt until it pops. Chase brightness with more lime, not more salt.

8. Bowl it. Top with a few raw Buena Mulata rings (they bring heat — go light), whole blistered shishitos, cilantro, crema, cheese.

For Dad — keep it mild — leave the hot peppers out and it's warm and creamy, not spicy. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.